Preparing pork ribs

Pork Ribs

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We regularly use St. Louis cut ribs “2 and up” unless our clients specify something else…like Danish baby backs.

Directions:

Remove membrane from back of ribs using a skewer. Gently place skewer between membrane and 3rd rib and pull toward 1st rib (lifting membrane up). When there is enough membrane to grasp, use a paper towel and pull toward other end.

Once membrane is removed, place rib face down and coat with olive oil. Sprinkle with rub. Turn over and repeat dry rub process.

*We like to use a LIGHT sprinkle of Tony Cachere’s Creole Seasoning, some black pepper, and Happy Holla Rub. Too little is better than too much!

Place ribs in plastic bag and refrigerate overnight.

Cook at 220* in your smoker for approximately 4 hours. Check ribs for ”doneness” by lightly lifting them and seeing if they break somewhere down the rack. The meat should have pulled back from the ends of the bones by about 3/4″.

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