smoked ribs

St Louis Style Ribs - Perfect every time. You will not fail with this technique. Become the grill master at your home!

Fall Off The Bone St Louis Style Ribs

Rack St Louis Style ribs

butter

Tablespoons Honey

Oz BBQ Sauce

⅔ C White Sugar

⅓ C Dark Brown Sugar

½ C Smoked Paprika

¼ C Garlic Powder

Salt

tsp Oregano

Cayenne Pepper

tsp Cumin

tsp Black Pepper

tsp Dry Mustard

remove

wrap

Wrap in plastic wrap, let rest for 2 to 24 hours

After rest, remove plastic wrap and add more rub liberally

preheat

temperature

Get grill/smoker to stable temperature (225 to 250 degrees)

place

cook

Lay ribs onto heavy-duty tin foil, add honey and butter equally to each side.

grill

Seal ribs in tin foil, place back on the grill for 1 to 1 and one-half hour.

Remove ribs from grill, remove ribs from tin foil

Place ribs back on the grill over heat for app 5 minutes each side

Cook each side for app 10 minutes, allowing the sauce to caramelize.

rest

Remove from grill, set aside for 5 to 10 minutes

These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your &quot;last meal&quot;. We&#039;re talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.

Meathead's Last Meal Ribs Recipe

slab ribs (any

Meathead's Memphis Dust

Morton coarse kosher salt ((¼ teaspoon per pound of meat))

barbecue sauce ((optional))

Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.

If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can&#039;t get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin &#039;n&#039; trim ribs and here&#039;s a quickie 1 minute video of the technique.

Watch this "how to" video to quickly and easily remove the membrane on ribs.  Whether you're cooking indoors or outdoor on the BBQ. Get detailed step by step instructions as to how to remove the membrane on pork ribs here: https://tinyurl.com/y76k2394

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How To Removing the Membrane On Pork Ribs - Quickly & Easily

Trim the excess fat from both sides of the rack of ribs.

Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.

Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as &quot;enhanced&quot; or &quot;flavor enhanced&quot; or &quot;self-basting&quot; or &quot;basted,&quot; meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn&#039;t include salt like our Meathead&#039;s Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn&#039;t necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science. 

Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead&#039;s Memphis Dust to coat all surfaces but not so much that the meat doesn&#039;t show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.

Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It&#039;s a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can&#039;t hit 225°F, get as close as you can. Don&#039;t go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer&#039;s guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.

Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.

When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke. 

If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don&#039;t leave the lid open for long.

This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you&#039;ll still have killer ribs. But if you&#039;ve seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.

For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.

When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.

Once the ribs are done cooking it is time to add the sauce unless you intend to serve them &quot;dry&quot; like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so.  Don&#039;t put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here&#039;s a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don&#039;t roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don&#039;t hide all the fabulous flavors under too much sauce. If you think you&#039;ll want more sauce, put some in a bowl on the table.

Serve. Once sauced, slice the rack between the bones. If you&#039;ve done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.

Finally, here&#039;s a video from our fan Jason King that shows the whole process.

This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it." Meathead Goldwyn - AmazingRibs.com
Full recipe information - http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Memphis Dust information - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
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Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U

Make Meathead's Last Meal Rib recipe. Here's how to create championship Southern style, low & slow, tender and juicy, barbecue ribs on a simple grill. For the recipe and more on cooking ribs go to: https://amazingribs.com/best-barbecue-ribs-recipe
Recipe: https://amazingribs.com/tested-recipes/pork-ribs-recipes/last-meal-ribs-recipe-best-barbecue-ribs-youve-ever-tasted

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Make The Best Barbecue Ribs You've Ever Tasted!

These Pitmaster-quality St. Louis Ribs&amp;nbsp;are as easy as 3-2-1. This simple and easy to remember method results in perfectly tender and juicy ribs that fall right off the bone. St. Louis style spareribs are rubbed with our signature Pulled Pork Rub and smoked for three hours, wrapped with brown sugar and butter for two, then basted in a Memphis-style BBQ sauce for the final hour of smoking. The sauce is caramelized and adds irresistible color to the racks and an extra kick of flavor...just don’t forget the napkins.&amp;nbsp;Wood Pellet Recommendation&amp;nbsp;In order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets.&amp;nbsp;Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.

3-2-1 St. Louis Ribs

Brown Sugar

tbsp Butter

Memphis Style BBQ Sauce

To Taste, Pulled Pork Rub

St. Louis Style Rib racks

Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode. 

Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.  

Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Pulled Pork Rub.  Transfer to the grill and smoke for 3 hours. 

Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper.  Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs. 

Return the ribs to the grill and increase temperature to 225° F.  Cook for 2 hours. 

Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.  

Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up).  Close the lid and cook ribs another hour, until tender. 

Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot. 

WOOD PELLET RECOMMENDATIONIn order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets.Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.DIET INFOFlexible Dieting

3-2-1 St. Louis Ribs Recipe

St. Louis-Style Rib Racks

Memphis Hickory & Vinegar BBQ Sauce

Pit Boss Fruitwood Blend Hardwood Pellets

Pit Boss Peach Butcher Paper

Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.

Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.

Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Pulled Pork Rub. Transfer to the grill and smoke for 3 hours.

Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.

Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.

Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.

Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.

Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.

Smoked and wrapped BBQ Baby Back Ribs that come out super tender and delicious.

Smoked Baby Back Ribs Recipe

baby back ribs ((We use Snake River Farms))

Dijon mustard

ultimate dry rub

unsalted butter

honey

Kansas City BBQ Sauce

Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.

Prepare ribs by removing the silver skin from the bone side of the ribs using paper towel. Trim off any excess fat, and then pat dry with a paper towel.

Coat the ribs with Dijon mustard on both sides and generously season the ribs.

Place ribs on the smoker for two hours. After two hours the bones should be poking out about a 1/4 of an inch and is time to wrap.

Layout aluminum foil and place the ribs on the foil bone side down. Place 2 tablespoons of diced butter on the ribs and 1 tablespoon of the honey. Wrap tightly with the foil and place back onto the smoker for an additional 2 hours.

After 2 hours, gently unwrap the foil and use a toothpick or an instant read thermometer to probe the ribs between the bones. It should probe easily like inserting into room temperature butter. The ribs should be tender, and the bones should be slightly loose but not come out completely. Leave foil uncovered, brush sauce onto the top of the ribs and smoke for an additional 30 minutes. The sauce will tack up, or harden, as it smokes uncovered.

Remove from the smoker and then let rest 15 minutes. Slice and serve.

These keto baby back ribs may just be the best ribs you will have ever eaten! They fall off the bone without being overcooked and falling apart, have a nice bark (or crust), and are loaded with flavor!

Keto Baby Back Ribs {Smoker Or Oven}

lb Rack Pork Baby Back Ribs

Keto BBQ Sauce (doubled)

Apple Cider Vinegar (for smoker version only)

Tbsp Worchestershire Sauce (for smoker version only)

Tbsp Butter, Non-Dairy Butter, Or Ghee (melted,

Ground Mustard

Garlic Powder

Onion Powder

Chipotle Chili Powder

Smoked Paprika

(1/4

Ground Pepper

Keto Brown Sweetener (optional (use coconut palm sugar

Combine rub ingredients

In a small bowl, combine all of the spice rub ingredients. Set aside.

Remove membrane

Remove the ribs from the packaging. Then, remove the membrane, or silver skin, off the back of the ribs. If needed, pat the meat dry so the ribs aren&#039;t too slippery when removing the membrane. To remove the membrane, you can slide a knife under it, work it loose with your fingers, then pull to remove it. Sometimes it&#039;s easier to remove if you grip the membrane with a paper towel as you remove it.

Place in fridge

Coat the meat with a thin layer of water. Then, cover the ribs with the rub. Wrap tightly in foil and place in the fridge for 1 to 2 hours.

Preheat oven

Preheat the oven to 225 degrees. Line a baking sheet with foil (for easy cleanup) and place the foil-wrapped ribs, meat side up, on the baking sheet. *Note- While I believe 225 degrees produces the best texture, they can also be baked at 275 degrees for around 2 to 3 hours and they will still be really delicious and tender!

Bake ribs

Once the oven is preheated, transfer the ribs to the oven, leaving them tightly wrapped. Bake for 3 to 5 hours. To check for doneness: Unwrap the ribs, then pick up the center of the slab with tongs. If the top easily cracks, the ribs are done! The more they crack, the more tender they will be. However, I don&#39;t recommend cooking them so long that they break apart when you pick them up.

Brush with bbq sauce and finish baking

Once the ribs are done, brush with about half of the bbq sauce. Turn the oven to broil, and broil for 5 to 10 minutes, or until bbq sauce is nicely caramelized. Watch it carefully so it doesn&#039;t burn!

Rest meat and serve

Allow meat to rest 10 to 15 minutes, then cut between the bones and serve with extra bbq sauce.

Oven Instructions:

Combine wet ingredients

In a squirt bottle or small bowl, combine the apple cider vinegar, Worchestershire sauce, and butter. Set aside. *Note- Be sure all the ingredients are room temperature, otherwise, the butter may get cold and harden.

Preheat smoker and cook

Preheat the smoker to 225 degrees according to the manufacturer&#39;s directions. Once preheated, remove the foil and place meat side up in the smoker. Close the lid and smoke for 3 to 5 hours, basting or spritzing every hour or so with the apple cider vinegar mixture. When doing this, be sure not to leave the door open too long! To check for doneness: Pick up the center of the slab with tongs. If the top easily cracks, the ribs are done! The more they crack, the more tender they will be. However, I don&#39;t recommend cooking them so long that they break apart when you pick them up.

Brush with bbq sauce and finish cooking

Once the ribs are done, brush with about half of the bbq sauce. Return the ribs to the smoker and smoke an additional 15 to 30 minutes, or until the bbq sauce is nicely caramelized. Watch it carefully so it doesn&#039;t burn!

Smoker Instructions:

https://embed.mediavine.com/videos/a3a9l1lujzmxzobi55i3

Keto Baby Back Ribs {Smoker Or Oven!}

Whether in a restaurant or backyard, Baby Back Ribs are one of the most iconic dishes in the world of BBQ. Nothing says BBQ satisfaction like a wad of sauce-covered paper towels, sticky fingers, and a pile of clean, white bones. While there are a variety of cook methods for fine baby back ribs, I’ll be sharing the technique I’ve used most frequently to achieve smoky, sweet ribs that are moist &amp; juicy but still fall right off the bone – the 3-2-1 method.

3-2-1 BBQ Baby Back Ribs

Baby Back Ribs

Olive Oil, Hot Sauce, or Mustard

Your Favorite Pork Dry Rub

Apple Juice

Honey

Heavy Duty Aluminum Foil

Offset Smoker, Pellet Grill, Ceramic Grill, or Charcoal Grill

Prepare the Ribs

Rinse the ribs with cold water. Use a knife and paper towel to remove the membrane from the back of the ribs. Trim off any loose pieces of meat or fat.

Season the Ribs

Apply a thin coat of mustard, olive oil, or hot sauce to the ribs. Season generously with your favorite pork dry rub, and pat down gently to ensure it sticks.

Smoke the Ribs

Smoke the ribs for 3 hours at 225 degrees, spritzing with apple juice every 30 minutes to keep the surface of the ribs moist.

Wrap the Ribs

Remove the ribs from the smoker and place them on the heavy duty aluminum foil. Drizzle honey and brown sugar on the top of the ribs. Fold up the sides of the foil to create a sealed pouch. Before closing the pouch, pour in 1/4 cup apple juice. Return the pouch to the smoker and cook at 225 for another 2 hours.

Sauce the Ribs

Remove the pouch of ribs from the smoker. Unwrap the ribs and coat the top with a generous coat of BBQ sauce. Return to the smoker uncovered for 15-30 minutes, or until the sauce looks solid and tacky. Remove from the smoker, slice into individual ribs, and enjoy!

Using the popular 3-2-1 method for smoking ribs is incredibly easy!

Smoked Bourbon BBQ Baby Back Ribs

baby back ribs (, membrane removed)

yellow mustard

apple juice

Worcestershire sauce

dry rub

brown sugar

Tbsp butter

Tbsp bourbon (, divided (or more apple juice))

bbq sauce

Lay out 4 large sheets of aluminum foil and set aside.  Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.

Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit.&nbsp; Grab the membrane and pull it off.&nbsp; Use a paper towel to get a better grip on it.

Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides.&nbsp;&nbsp;Season ribs with dry rub on both sides.  Be generous.

Start smoker on the smoke setting for 5-10 minutes.  Increase heat to 225 F degrees.&nbsp;&nbsp;Smoke the ribs, meaty side up, for 3 hours.

Leave smoker on at 225 F degrees and place ribs on foil sheets.&nbsp;&nbsp;Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top with 2 Tbsp of butter.  Pour in 3 Tbsp bourbon.  Repeat with remaining rack of ribs and remaining brown sugar, honey, butter and bourbon.&nbsp;&nbsp;

Add another foil sheet on top of the ribs and crimp to seal tightly.&nbsp;&nbsp;Return foil packs of ribs to grill and cook for 2 hours.

Carefully remove ribs from foil, and brush ribs with bbq sauce.&nbsp;&nbsp;Place ribs back on grill grate and grill for 1 hour.&nbsp;&nbsp;Slice and enjoy!

https://embed.mediavine.com/videos/i3xZY1OkD

Using the popular 3-2-1 method for smoking ribs is incredibly easy! Learn how to smoke ribs like a pro, and you'll be the star of any backyard bbq!

3-2-1 SMOKED PORK RIBS

The Best Smoked Pork Ribs Ever Recipe - juicy, tender delicious restaurant quality smoked ribs at home are easier than you think! This is the best ever pork ribs recipe you can make at home.

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