Everybodloves Ribs. There are many ways to cook them and each yields a slightly different finished product. This recipe provides a tender rib that is less than fall off the bone but meat pulls from the bone nicely. A slightly al dente rib (a little firm, not mushy) withstands refrigeration and reheating much better than fall off the bone. We are gonna do the ribs two ways. Sauced and Dry Rubbed.So the prep details are in the video, but to summarize...
What you need:
- Several racks of Ribs. I prefer the pre-cut St. Louis style ribs like you get cryovac packed at wholesale clubs. You can trim your own or use baby back ribs as well.
- Yellow mustard
- BBQ Dry Rubs (a memphis style works well when going dry style)
- BBQ Sauce of your choice. I own make my own but there are some really good sauces out there. I prefer them without high fructose corn syrup like The Shed.
What to do:
- Prepare ribs by removing the membrane from the bone side of the ribs.
- Coat ribs with mustard (so rub adheres)
- Coat ribs with BBQ rub(s). I often blend more than one. But you can go for lots of flavor profiles.
- Cook three to five hours on a smoker or grill set for indirect heat at smoking temps of around 225 to 250. You will hear a lot about cooking times, but go by temperature and feel. Using thermometers to monitor the cook reduces stress and one gains a feel for the temperature ramp (speed) of the cook.
- We use the Thermoworks Smoke to monitor the cook.
- When you start getting towards done (around 185 to 190F), Start the finishing process. About 20 to 30 minutes. Regardless, you should not have sauce over direct heat or very high heat for long. Really just long enough to set the sauce.
- Pull the ribs between 195 and 205. But get to at least 185. You can lift the racks to see that they bend significantly and you thermometer should be sliding in easily.
- Only slice the number ribs that you expect to consume immediately. the ribs store/refrigerate whole better than sliced. When time to reheat, reheat then slice. This helps retain moisture.
Cap'n Tip: So the whole key to successful grilling is the proper "cook to" temperatures. So you gotta have a quality quick read thermometer. We use the Thermapen® Mk4