| Level: | Intermediate |
| Yield: | open |
Instructions
- Select a lean rib and cut off the visible fat.We like our ribs lean, tender, and beautiful. Cook them low andslow. Two pounds or less will take 4 1/2 hours at 225 degrees F.In the smoker is best.
- Select a lean rib and cut off the visible fat.We like our ribs lean, tender, and beautiful. Cook them low andslow. Two pounds or less will take 4 1/2 hours at 225 degrees F.In the smoker is best.
- Lay the ribs out and put your seasoning rub onthem. Let them sit for half an hour, 1 hour or 2 hours.Overnight really is best. In the refrigerator.
- Lay the ribs out and put your seasoning rub onthem. Let them sit for half an hour, 1 hour or 2 hours.Overnight really is best. In the refrigerator.
- Just lay them on your grill real nice. Put theribs (or other meat) on the side that doesn’t have the fireunder it, we call the “hot and not.”
- Just lay them on your grill real nice. Put theribs (or other meat) on the side that doesn’t have the fireunder it, we call the “hot and not.”
- Put wood chips on your fire side. Take a pieceof heavy duty aluminum foil, be sure to soak chips (we likehickory), wrap them up real good and poke some holes in the topof the foil and then put them on the fire or coals.
- Put wood chips on your fire side. Take a pieceof heavy duty aluminum foil, be sure to soak chips (we likehickory), wrap them up real good and poke some holes in the topof the foil and then put them on the fire or coals.
- put the sauce on the ribs
- Be careful not to burn them. When your ribs or
- meat get bubbly, not burnt, flip them. Sauce the other side
- until it bubbles. This should take 3 to 5 minutes total. Remove
- from the grill and enjoy! When you are all done and cooled down,
- take your tongs and discard your foil package of chips in a
- metal container
Reviews
How can you give recipes that are incomplete? The websites that they gave (www.smackyourlipsbbq.com) no longer (if they ever did) have the recipe for the Magic Dust or the Barbecue Sauce – you have to send off for it and buy it at $9.50/10.00 per 18 oz. bottle. I intended to use this recipe, but now I won’t. I can understand why you can put your own name on various forms of cookware, etc. but to have this as an ingredient is no good. Does anybody still have the recipe? If so, I would appreciate putting in in the review section.
I have watched this show a few times, and have smoked many a slab…and I can say that Butch does it right. I met him a few times at various rib fests, and he is a great guy, who enjoys sharing his love of pork. You simply can’t go wrong with this techniques!