Last Meal Ribs, The Best BBQ Ribs Ever, Recipe and TechniquesDo not eat the meat raw or boiled in water, but roast it over a fire. Exodus 1. By Meathead Goldwyn. Summary. This is the recipe for making the best barbecue ribs you ever tasted. Dry-Rub-for-Ribs-and-Chicken-3.jpg' alt='Best Dry Rub For Ribs' title='Best Dry Rub For Ribs' />They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best ribjoints do it. Recipe Type. Entree. Tags. bbq, barbecue, ribs, smoking, grilling, bbq ribs. Enter our annual Show Us Your Ribface Photo contest and win some nice prizes Click here for the rules. Best Dry Rub For Ribs To BuyPork ribs are the holy grail. Mastering them marks the difference between the tyro, pyro, and pitmaster. Were talking Southern ribs here, a style created by African slaves and as uniquely American as their other great contributions to our culture Jazz and the blues. The ribs that win championships are a melange of flavors A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but dont fall off the bone. Their scent clings to your fingers for hours. Click here for my complete definition of Amazing Ribs, what I look for when I judge barbecue competitions. You can make it happen. With this recipe you will make ribs good enough to bring home a trophy in a cookoff. In fact, several readers have written to me that they have done exactly that with this recipe. There may be a few more steps in this process than you like, but its not hard and were talking restaurant grade meat here. Better. You dont need a special smoker, although it helps. You can cook killer ribs on most charcoal and gas grills once you understand the concepts. Heres a short video that shows the whole process How to get meatier baby back ribs. The best advice I will ever give you Develop a relationship with your butcher. On spareribs, the amount of meat is determined by nature, all you get is the meat that is on the hog. But because the baby back ribs are cut from the loin meat, the amount of meat on the baby backs is determined by your butcher. Most grocers and butcher shops get their baby backs pre cut in boxes, and the amount of meat on the ribs is determined by the price the store feels it can charge, and what the competition forces them to charge. Even if they get their baby backs pre cut, many butchers also get whole bone in rib roasts. Ive always been partial to Memphisstyle ribs. Ive never made ribs with a dry rub before. This recipe is over the top. Smoked in a smoker, the rib rub. IDSERP,5211. 1Top 10 Dry Rubs Ultimate BBQ Sauce RecipesThis BBQ dry rub is a basic recipe for BBQ and smoking a great set of ribs. This rub will add a lot of flavor without detracting from the natural flavor of the meat. The recipe for making the best barbecue ribs you ever tasted. Just like the champion pitmasters do it. They are coated with a dry rub, then smoked low and slow for. Total Time 3 hrs 15 minshttpswww. IDSERP,5158. 110 Best Dry Rub For Rib Eye Steaks RecipesThe Best Dry Rub For Rib Eye Steaks Recipes on Yummly Peanut Sesame Ribeye Steak, Mario Batalis Chicken Wings With White Bbq Sauce, Awesome Oven Baked Rib Eye Steak. If you ask nicely, your butcher may be willing to custom cut the baby back ribs off the rib roast leaving extra meat on them. Want baby backs with 12 of meat on top No problem Want a whole inch No problem. Expect to pay more for these extra meaty ribs, but the result is worth it. A better option Just buy the whole bone in rib roast and then ask the butcher to remove the baby backs leaving about 12 of meat on them. Then keep the de boned loin meat for roasting separately. Yummmmmm If you boil ribs the terrorists win. Memphis Style Dry Rub Baby Back Ribs. Ive found. Everything Ive cooked out of there has been amazing. The Best BBQ Rib Rub Recipes The Most Popular and Best Rib Rub Recipes. By Derrick Riches. Chipotle Dry Rib Rub Brings a Touch of Heat and Tons of Flavor. Heres a super simple dry rub for a slab of pork ribs. Works great with chicken, too. Total Time 10 minshttp hIDSERP,5096. Photos 23httpswww. IDSERP,5115. 1The Best Barbecue Rub RecipesTried and tested by thousands of BBQ cooks, these are the best allpurpose barbecue rub recipes you will find. Some of the best dry rubs for ribs are the Kansas City rib rub, Carolina barbecue rub and Memphis rub. The Food Network also offers a great rib rub that uses equal. FN_BBQ-Tennessee_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371606287410.jpeg' alt='Best Dry Rub For Ribs And Chicken' title='Best Dry Rub For Ribs And Chicken' />A lot of folks boil their ribs before grilling them and slathering on the sauce. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew. But water is a solvent. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat. Boil meat too much and water can even dry it out by causing the proteins to contract and squeeze the moisture out of the muscle fibers. People talk wistfully about meat that falls off the bone, but if it does, it has probably been boiled and denuded of its best flavors. What theyre really loving is the unctuous barbecue sauce. Thats why Mc. Ribs are so popular. Theyre just ground pork swimming in sweetened ketchup mixed with liquid smoke and some other flavors. Brain Meal. Classic Southern ribs have the same mouthfeel and bite as a tender juicy steak and most important, they taste like pork, not just sauce. They tug off the bone rather than fall off the bone. If you are really really in a hurry, you are better off steaming or microwaving them and then finishing them on the grill or under the broiler. Just dont boil em Know your ribs. The jargon butchers use to name different rib cuts can be confusing. Baby backs lie near the spine. Spareribs attach to them and run all the way down to the chest. St. Louis Cut ribs are spareribs that have had the rib tips removed. Country ribs are really not ribs at all, they are chops and should be cooked very differently. Click here for a complete description of all rib cuts. Serve Last Meal Ribs with. Last Meal Ribs Recipe. This recipe needed a name when I first published it, and Doug and Trudy Calvin of Palm Springs, CA provided it. He wrote I fixed ribs yesterday by following your recipe. My girlfriend made me promise that for her last meal on this planet I would fix the same ribs. Makes. Preparation time. Cooking time. 3 hours minimum. We will be cooking low and slow at about 2. F, so allow 5 to 6 hours for St. Louis Cut SLC ribsand 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer, and if you use rib holders so they are crammed close to each other, add another hour. Country ribs are really not ribs, they are chops and should be cooked very differently. Begin by learning how to set up your grill by reading my article on 2 zone or Indirect cooking. That means that one side is hot and the other is not. This is the single most important technique a pitmaster must learn. Then set up your grill for a meatless trial run so you can learn how to tweak the dials and vents to get it to 2. F. If you have a gas grill, use only one burner as described in my article setup for a gas grill. Put a disposable aluminum pan with water on top of the hot burners. Moisture and combustion gases in a propane grill combine to create a seductive, bacon like flavor in the meat. If it has only one burner, put the water pan between the meat and the burner. If you have a Weber kettle, put about half a chimney of unlit coals in the grill and put about half a chimney of fully lit coals on top to get to 2. F. I recommend you use a water pan. All this is described in detail in my article on the best setup for a charcoal grill. If you have an offset firebox smoker, follow my instructions for setting up an offset smoker. If you have a bullet smoker like the Weber Smokey Mountain, read my article bullet smoker setup. Total time. 3 to 4 hours for baby backs, 5 to 6 hours for spare ribs and St. Louis Cut ribs. Hardware. You can use a dedicated smoker or any charcoal grill or gas grill as long as it has a cover. A tight fitting cover with adjustable vents like those on the Weber Kettle is best. You wont use all that charcoal, but because you will need more on cold, windy, or wet days than on sunny and warm days, have a full bag on hand. I prefer briquets read my article on charcoal to see why. Absolutely do not use the instant igniting stuff that has solvent in it. Chimney starters are by far the best way to start charcoal, especially for long slow cooking where the smell of the solvent in charcoal starter fluid can ruin the taste of the meat. Read my article on how to start a charcoal fire. You wont need it all, but, until you get the hang of this technique, dont risk running out by starting with a partial tank. It doesnt matter how many slabs you are cooking, 8 ounces should be enough. You dont have to be precise, just measure it in some fashion so you have a baseline for your next cook. Then you can add or subtract if you wish. I prefer chunks of apple, oak, or hickory for pork. Never use any kind of pine unless you want meat that tastes like turpentine. Never use construction lumber because it is often treated with poisonous chemicals to discourage rot and termites. You do not need to soak the wood because wood does not absorb much water.