Best Smoked Ribs Recipe In Smoker

Fall Off The Bone St Louis Style Ribs Don't Sweat The …

WebJan 3, 2023 · If you haven’t, let me explain quickly. The 3-2-1 method is smoking (or cooking) the ribs low and slow (225-250 degrees F) for …

Rating: 4.9/5(50)
1. Remove membrane from back of ribs
2. Apply a liberal amount of rub to ribs
3. Wrap in plastic wrap, let rest for 2 to 24 hours
4. After rest, remove plastic wrap and add more rub liberally

Preview

See Also:

Show details

A Killer Smoked BBQ Ribs Recipe That Shames The 321 Method

WebNov 26, 2015 · Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal …

1. Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
2. 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'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 'n' trim ribs and here's a quickie 1 minute video of the technique.
3. Trim the excess fat from both sides of the rack of ribs.
4. 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.

Preview

See Also:

Show details