WebInstructions. Mix the spices for the dry rub into a small bowl and set aside. Cut ribs into pieces that contain 2-3 ribs each. Work the dry spice mix into each rib section, coating all …
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Myron Mixon Rib Spritz 3 cups apple juice 2 cups white wine vinegar 2 tablespoons liquid imitation start by removing the membrane from the back of the ribs and trimming off any excess fat. place the ribs in an aluminum pan and cover with the marinade. wrap the pan in aluminum foil and refrigerate for four hours. after four hours remove the
The main difference between how Myron cooks spare ribs and baby back ribs is the temperature of his pit. Baby back ribs get smoked at 250F while St Louis spares get smoked at 275F. The St Louis spares get smoked at a higher temperature as they have a higher fat content than baby back ribs.
Baby back ribs get smoked at 250F while St Louis spares get smoked at 275F. The St Louis spares get smoked at a higher temperature as they have a higher fat content than baby back ribs. The higher heat helps the fat render from the St Louis ribs. Start by removing the membrane from the back of the ribs and trimming off any excess fat.
Tip for extra deliciousness: Place these baby back ribs on the grill (or broiler) after you’ve cooked them for a caramelized crust that will make your mouth water. The keto dry rub spice mix is made with items you probably already have in your pantry! You will need: You will also be needing 2-3 lbs of baby back ribs.