Pitmaster Bbq Ribs Recipe

BBQ Ribs: Johnny Trigg Ribs Smoked BBQ Source

WebMay 23, 2020 · Let sit at room temperature for 45 to 60 minutes. Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood …

Rating: 4.8/5(21)
1. Rinse ribs under water. Remove membrane from bone side.
2. Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
3. Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
4. Smoke ribs directly on racks, meat side up, for three hours.

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A Killer Smoked BBQ Ribs Recipe That Shames The 32 …

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 grill, just move …

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.

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