Best BBQ Ribs

After years of tasting, testing, and studying at the feet of the masters, here is my recipe for the most Amazing Ribs you have ever tasted. It employs techniques described on other pages, so click on the links to get the details.

1) Start with a fresh slab of St. Louis cut ribs. Fresh meat has the best pork flavor and the most moisture. St. Louis cuts are the meatiest and most flavorful. Ask the butcher to remove the membrane.

2) Rinse the ribs in cool water to remove any bacterial film or bone bits from the butchering. Pat dry.

3) If the butcher has not removed the membrane, do it yourself. Trim excess fat. Click here to learn how to skin ‘n trim.

4) Apply enough Memphis Magic Dust to coat all surfaces but not so much that the meat doesn’t show through. Wrap it in plastic wrap and let the slab sit in the fridge for at least six hours or overnight.

5) If you have a dedicated smoker, great! If you don’t have a dedicated smoker, but you have a gas grill, use the technique in my article “Best setup for a gas grill.” If you have a charcoal grill, follow the instructions in “Best setup for a charcoal grill.”

6) Preheat your cooker to about 225F and try to keep it there throughout the cook. This will allow the meat to cook low and slow, liquifying the collagen and fats without getting the proteins knotted in a bunch. This creates silky texture, adds moisture, and keeps the meat tender.

7) Measure 2-4 ounces of chunks, chips, or pellets per slab. I love apple and oak with pork, but hickory is the tried and true and it is easily available. Like peanut butter and jelly, hickory and pork just work together. Never use any kind of pine. Adding wood at the beginning of the cook allows better penetration before the meat surface is sealed. If your cooker is really tight, that should be all the wood you need.

8) Put the slab in the cooker, meat side up. Close the lid and walk away. No peaking. If you’re lookin’ you ain’t cookin’.

9) If your cooker is not very tight, add another two ounces of wood per slab after 60 minutes. Resist the temptation to keep adding wood until you’ve done several batches on your cooker and you know how much wood is right for your taste.

10) After three hours of cooking, prepare the Texas Crutch. Click here for details. This is a technique of wrapping the slab in heavy duty foil, bone side down, with a small amount of apple juice, wine, or beer. If you wish, substitute a marinade for the juice. This trick adds flavor, moisture, and tenderness. But don’t leave it wrapped for too long, 30-45 minutes max, or else the meat will turn to mush.

11) Unwrap the slab, and save the liquid in the foil. Put the ribs back in the cooker for one hour more. Do not add wood. This additional hour will finish the cooking, evaporate excess moisture from the surface, and firm up the texture. Click here to learn how to tell if they’re ready.

12) Take the liquid from the foil and mix it with barbecue sauce or maple syrup to make Pig Candy. Click here for details. This makes a wonderful glaze that is on the sweet side. As an alternative, use your favorite barbecue sauce. If you like Kansas City syle, try Eve’s KC Pig Paint. If you like mustard, try South Carolina Yellow Mustard Sauce. If you like vinegar, try Low Country Mop & Sauce or Lexington Mop & Sauce. Or give it another dusting of Memphis Magic Dust and serve it “dry” as many folks in Memphis prefer it. When and how you apply the sauce is crucial, so make sure you follow my instructions in Saucing Strategies.

13) Garnish with finely chopped scallions sprinkled on top.

14) Serve with my Waldorf Slaw, Potato Pancakes, and Rosengarten’s Real Home Made Lemonade.

15) Be prepared to take a bow when the applause swells from the audience.