The trick is to smoke the meat and not make the meat smoke

BAD TO THE BONE RIBS

  Date: September 02, 2007
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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.
Related Blog Entries:
Recipe Source:
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Man Made Meals
Ribs, Ribs, Ribs:
Bad to the Bone Ribs with Razor Bone Sauce - Page 128
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Pan
  • SR Rib Rack
  • SR 19" Locking Tongs