WebSep 3, 2014 · All Things Barbecue's staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and sa
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WebApr 23, 2015 · Setup smoker for cooking at 230 °F using indirect heat with hickory or other favorite smoking wood. Place ribs directly on smoker grate bone side down. Smoke for …
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WebFeb 16, 2016 · Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we
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WebAug 27, 2017 · Place the ribs on the ingredients, meat side down. Add 4 pats butter, 1-2 more tablespoons brown sugar and another drizzle of honey to the bone side of the ribs. Wrap tightly, crimping up the ends. STEP …
WebFeb 16, 2016 · Remove the ribs from the foil package and place on a cutting board, meat side down. Carefully slice between the bones. Take care to slice the ribs as straight and …
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WebOct 31, 2019 · The first of the two is removing the flap of meat at the end of the rack. To do this, look at the narrower end of the rack and locate the last, shortest bone. There's usually a portion of meat attached to that bone …
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WebSep 18, 2020 · In this video, we share all of our tricks on how we make our award-winning St. Louis style ribs at a KCBS competition, or if you just want to impress your fr
WebJan 11, 2023 · Starting with the back side (bone side), apply an even layer of seasoning on both sides of your ribs. Sprinkle any remaining rub along the exposed sides and ends of the rack. Let the ribs rest at room …
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WebAug 30, 2018 · Directions. Remove the membrane from the back of each rack, and trim the ribs of excess fat. Brush meat side of each rack with yellow mustard, then rub liberally …
WebFeb 25, 2021 · Use a basting or grill brush to apply BBQ sauce to the ribs to create a light coating. Wrap the ribs back up in foil, and cook for a final 10 to 20 minutes. Remove the ribs from the smoker and foil, and place …
WebMay 1, 2023 · Place the seasoned ribs on the smoker, close the lid, and smoke for 1 hour. Absolutely NO PEEKING during this time. You want the smoke to really penetrate that rib meat. Spritz the ribs. After that first …
WebFeb 17, 2024 · 3-2-1 Smoking Method. Preheat the smoker to 225°F (107°C). In a small bowl combine all the rub ingredients then apply rub liberally over both sides of the ribs . Place your ribs into the smoker with …
WebJun 18, 2020 · Use a narrow knife to remove it. Lay the knife blade flat against the ribs and wedge it underneath the flap. Cut the skirt off completely, and trim any visible excess fat …
WebJan 3, 2023 · Aids in tenderizing. Just mix the rub ingredients together in a small bowl, and it’s ready to go. Apply the rub liberally to both sides of the ribs. Allow the ribs to rest with …
WebMay 17, 2024 · Scrunch the ribs together once on the smoker to compact them. This will help seal in juices similar to that of trussing. Smoke for 1 hour and then spritz 8-10 sprays on the ribs. Repeat this process every …
WebFlip the ribs over. Apply a light sprinkling of our Fajita rub. Next, apply a heavy coat of Honey Hog to the meat side. Cover the meat 100%. Allow it to fully adhere for another 15 …
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