Back to recipes
Meathead's Last Meal Smoked Pork Ribs Recipe
By quardart_seisey
•
Added about 2 months ago
•
Updated 5 days ago
Medium
Prep: 30 mins
Cook: 330 mins
Total: 360 mins
Serves 3
Ingredients (for 3 servings)
-
1.0 unit Ribs
-
4.0 tbsp Meathead's Memphis Dust
-
1.0 tsp Coarse Kosher Salt
-
6.0 tbsp Barbecue Sauce
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
128
Calories
4.0g
Protein
23.5g
Carbs
2.4g
Fat
3.3g
Fiber
17.0g
Sugar
4mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Description
The Best BBQ Ribs.
Instructions
- - Rinse the ribs in cool water to remove any bone bits from the butchering.
- Remove the membrane
- Trim the excess fat from both sides of the rack of ribs.
- Salt 1-2 hours before cooking, about 1/4 tsp per lb of ribs. If your BBQ rub has salt in it, be careful or skip the salt altogether
- Use a little water or mustard to lightly coat the surface of the ribs as a binder
- Sprinkle on your rub and... rub it in
- Smoke at 225F, meaty side UP. 3-5 hours for baby back ribs, 5-7 hours for St Louis Cut or Spare Ribs. Thicker ribs = more time.
- You want the ribs to be ~200F internal temperature, BUT be aware that bones affect the meat temp in a way that makes it hard to get a good reading. Instead, we use the bend test: Pick up the slab at one end with tongs and bounce it gently. If the surface cracks as it bends, then the connective tissue has broken down and your ribs are ready!
- Well, almost ready. Turn your smoker up and sauce the ribs, then put them back on the smoker for a few minutes. MONITOR CLOSELY, as we just want to caramelize the sauce, but BBQ sauce can burn and it'll go from sticky and delicious to acrid and burnt quickly. It'll only take a few minutes.
- Enjoy!
If you want a a more detailed writeup and, honestly, an ode to ribs, check out the original recipe.
- Trim the excess fat from both sides of the rack of ribs.
- Salt 1-2 hours before cooking, about 1/4 tsp per lb of ribs. If your BBQ rub has salt in it, be careful or skip the salt altogether
- Use a little water or mustard to lightly coat the surface of the ribs as a binder
- Sprinkle on your rub and... rub it in
- Smoke at 225F, meaty side UP. 3-5 hours for baby back ribs, 5-7 hours for St Louis Cut or Spare Ribs. Thicker ribs = more time.
- You want the ribs to be ~200F internal temperature, BUT be aware that bones affect the meat temp in a way that makes it hard to get a good reading. Instead, we use the bend test: Pick up the slab at one end with tongs and bounce it gently. If the surface cracks as it bends, then the connective tissue has broken down and your ribs are ready!
- Well, almost ready. Turn your smoker up and sauce the ribs, then put them back on the smoker for a few minutes. MONITOR CLOSELY, as we just want to caramelize the sauce, but BBQ sauce can burn and it'll go from sticky and delicious to acrid and burnt quickly. It'll only take a few minutes.
- Enjoy!
If you want a a more detailed writeup and, honestly, an ode to ribs, check out the original recipe.