The Secret to Cooking Great Ribs Select a lean rib, cut off the visible fat.
We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll
take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they're unfrozen. Put your Magic Dust on it,
let 'em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that
doesn't have the fire under it, we call the "hot and not." Place the ribs on a
rack over a pan of water ( about 1" of water). Fire up the other side of your grill.
Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on
your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum
foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some
holes in the top of your foil and then put them on your fire or coals. Now you're smokin'!
Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are
tender and pulled back from the bone a touch, then and only then, is when we sauce 'em.
Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful
not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other
side 'til it bubble. This should take 3-5 minutes total. Remove from 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.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of
slathering on their sauce. We like mopping, but feel free to experiment and use the method
you like best. And, remember, you can always put some extra sauce on the side.
Butch's Baked Beans 1 can Bush's Baked Beans
1/4 small onion - diced
1/4 cup ketchup
2 tablespoon spicy mustard
2 tablespoons brown sugar
chopped or pulled pork shoulder meat
Mix beans with onions and heat at 155 degrees until it bubbles. Add brown sugar, ketchup
and mustard. Heat another 5 minutes. When ready to serve, sprinkle pork meat across the
top.
Select a lean rib, cut off the visible fat.
We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll
take 4 and a half hours at 225 degrees. In the smoker is best.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum
foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some
holes in the top of your foil and then put them on your fire or coals. Now you're smokin'!
Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are
tender and pulled back from the bone a touch, then and only then, is when we sauce 'em.
Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful
not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other
side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
How should I put the sauce on the ribs?