Ribs

Ribs¶

Some folks insist on putting the barbecue rub on the night before, but it isn’t necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch.

Allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 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. The exact time will depend on how thick the slabs are and how steady you have kept the temp

Don’t go under 200°F and try not to go over 250°F

Rub¶

3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup American paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder

low and slow at about 225°F
shoot for at least 190°F and like to go to 203°F.

Steps¶

Rinse in cold water
Trim & remove silver skin
Salt (1-2 hours before cook)
Texas crutch for last hour if cooking

Variations¶

https://amazingribs.com/tested-recipes/pork-ribs-recipes/maple-glazed-bbq-ribs-recipe