Gregg knocks his first episode out of the park!
Get ready for some serious barbecue as we dive into the world of ribs! In this video, we’ll explore three different cuts: baby back, spare ribs, and St. Louis style. Learn how to prepare, clean, and season each type of rib, and discover a delicious rub recipe that will take your ribs to the next level. So grab your apron and get ready to fire up that smoker!
The Best Way to Cook Pork Ribs
Ingredients
Rub recipe:
2/3 cup R-Buts are Smokin’ Cherry Habanero
2/3 cup McCormick’s Sweet & Smokey
2 T dark brown sugar
1 T Onion flakes
Sauce recipe:
3 cups Sweet Baby Ray’s Honey BBQ sauce
1/2 cup of Rub (recipe above)
1/4 cup honey
1/2 cup Bourbon
1. Rinse then pat dry the slab.
2. For any type of bone-in pork ribs: square up your slab by removing any scraggly pieces, then using a paper towel, grab the corner of the membrane on the back and pull it off. If necessary, get up under the membrane with a knife, then grab it with a paper towel and pull.
3. Mix all of the rub ingredients together, then liberally apply to the slab.
4. Allow the rub to “tack up” as you preheat your smoker.
5. Preheat your smoker to 225F, indirect cooking. Our favorite pellet combo is cherry and pecan pellets.
6. Place your ribs on the top shelf. If you can’t get them all on the top rack, be sure to rotate the ribs periodically.
7. After the first hour, spritz the ribs with a spray of 50% water, 50% apple cider vinegar every 30-60 minutes. Let the ribs smoke for 3-5 hours. You know they are done when the meat has pulled back from the bones about 1/4 – 1/2 inch and when you lift the ribs by the middle, the ends stay down and you just begin to see some tears in the meat.
8. As the ribs are smoking, prepare your sauce: Mix the ingredients together in a saucepan, then place on the stove. Bring the sauce to a simmer on medium heat, then lower heat and allow to slow simmer for about an hour to an hour and a half.
9. Once your ribs are done, as defined in step 7, sauce them, then remove them from the smoker 30 minutes later.
10. Allow the ribs to rest for 10-15 minutes, then seperate with a knife, serve and ENJOY!
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