All-Purpose Barbecue Ribs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Joe Carroll and Nick Fauchald
Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to
Ingredients
6 –7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving
Instructions
Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
Preheat a smoker to 225 °F or set up a grill for smoking. Soak wood chips, if using.
Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200 °F and 225 °F, replenishing the charcoal and wood chunks or chips as needed.
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