The trick is to smoke the meat and not make the meat smoke
BAD TO THE BONE RIBS
Date:September 02, 2007 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Bad to the Bone Ribs
There is a 9 spice dry rub
The ingredients are ready to be mixed. I use my fingers to remove lumps
The finish dry rub
Two racks of St. Louis style ribs
The dry rub is applied and then the ribs are wrapped in plastic wrap
After 4 hours in the fridge, the ribs are ready to smoke
The ribs come off the smoker after 3 hours
They are placed in a foil pouch and basted, sealed & returned to the smoker
The baste was apple juice, honey, butter & brown sugar
The “Razor Bone” sauce for these ribs is a doctored BBQ sauce
Using 2 commercial sauces enhanced with other ingredients
The finished sauce. Half is served with the finished ribs
The other half is applied to the ribs for their sear on the gas grill
The one minute sear crisped up the skin
The racks were cut into 3 bone one quarter racks
These ribs were moist with a crispy skin and very tasty
All in all these were the best ribs I have made to date
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
Ribs have always been my weakest item in the big three of smoking: Ribs, Pulled Pork & Brisket. This recipe from Steven Raichlen’s Ribs, Rib,Ribs turned out the best ribs I have made to date. The prep and cooking method was a bit different. Of course there was the usual dry rub and rib sauce, You may have heard of the 3-2-1 method for St. Louis style ribs. 3 hours on the smoker, 2 hours wrapped in foil and then a final hour on the smoker again, often with a rib sauce applied during that last hour. Well these ribs were the 3-2-1 minute method. First 3 hours on the smoker, then 2 hours in foil basted with 4 ingredients, then they were sauced and grilled on high direct heat for 1 minute. I used my gas grill for this.. These ribs turned out very moist and very tasty.