BBQ Ribs, (Best Ever !)

After years of tasting, testing, and studying at the feet of the masters, here is my recipe for the most Amazing Ribs you have ever tasted. It employs techniques described on other pages, so click on the links to get the details.

1) Start with a fresh slab of St. Louis cut ribs. St. Louis cuts are the meatiest and most flavorful. Ask the butcher to remove the membrane. Get the slab fresh. Fresh meat has the best pork flavor and the most moisture.

2) Rinse the ribs in cool water to remove any bacterial film or bone bits from the butchering. Pat dry.

3) If the butcher has not removed the membrane, do it yourself. Trim excess fat. Click here to learn how to skin 'n trim.

4) Apply enough Memphis Magic Dust to coat all surfaces but not so much that the meat doesn't show through. That would be about 2-3 tablespoons per slab. Wrap it in plastic wrap and let the slab sit in the fridge for at least six hours or overnight. This helps the flavor penetrate and helps form a crust on the meat when cooked.

5) If you have a dedicated smoker, great! If you have an offset firebox smoker, follow my instructions for an "Setting up an offset smoker." If you don't have a dedicated smoker, but you have a gas grill, use the technique in my article "Best setup for a gas grill." If you have a charcoal grill, follow the instructions in "Best setup for a charcoal grill."

6) Preheat your smoker to about 225F and try to keep it there throughout the cook. This will allow the meat to cook low and slow, liquifying the collagen and fats without getting the proteins knotted in a bunch. This creates silky texture, adds moisture, and keeps the meat tender. Click here for more about rib science.

7) Measure 2-4 ounces of chunks, chips, or pellets per slab. I love apple and oak with pork, but hickory is the tried and true and it is easily available. Like peanut butter and jelly, hickory and pork just work together. Never use any kind of pine. Adding wood at the beginning of the cook allows better penetration before the meat surface is sealed. If your smoker is really tight, that should be all the wood you need.

8) Put the slab in the smoker, meat side up. Close the lid and walk away. No need to flip the meat. If you are using an offseet smoker you will need to move the ribs closest to the firebox to the far side and the far slabs in closer. Otherwise, keep your lid on. Opening the lid just upsets the delicate balance of heat, moisture, and oxygen inside your cooker. It can also significantly lengthen the cooking time. No peaking. If you're lookin' you ain't cookin'.

9) Add 4 ounces of wood every 30 minutes for the first 2 hours. Then stop. Don't use more than 16 ounces of wood at first. Resist the temptation to keep adding wood until you've done several batches on your smoker and you know how much wood is right for your taste.

10) After three hours of cooking, prepare the Texas Crutch. Click here for details. This is a technique of wrapping the slab in heavy duty foil, bone side down, with a small amount of apple juice, wine, or beer. If you wish, substitute a marinade for the juice. This trick adds flavor, moisture, and tenderness. But don't leave it wrapped for too long, 30-45 minutes max, or else the meat will turn to mush.

11) Unwrap the slab, and save the liquid in the foil. Put the ribs back in the smoker for one hour more. This additional hour will finish the cooking, evaporate excess moisture from the surface, and firm up the texture. Click here to learn how to tell if they're ready.

12) Take the liquid from the foil and mix it with maple syrup to make Pig Candy. This makes a wonderful sweet glaze. As an alternative, use your favorite barbecue sauce. If you like Kansas City syle, try my Kansas City CLassic. If you like mustard, try South Carolina Yellow Mustard Sauce. If you like vinegar, try Low Country Mop & Sauce or Lexington Mop & Sauce. Or give it another dusting of Memphis Magic Dust and serve it "dry" as many folks in Memphis prefer it. When and how you apply the sauce is crucial, so make sure you follow my instructions in Saucing Strategies.

13) Garnish with finely chopped scallions sprinkled on top. Serve with one of my slaw recipes, cheesy grits, and Rosengarten's Real Home Made Lemonade. Or try one of my other great side dishes.

14) Be prepared to take a bow when the applause swells from the audience.

This page revised 7/23/07
http://www.amazingribs.com/recipes/pork/best_BBQ_ribs_ever.html