No more cloying ribs, please.
restaurants. Joe’s barbecue ribs changed my outlook on the cut forever. Among other things, he taught me that I don’t need a proper smoker to cook them , that a simple dry rub is all I need to yield tender, smoke-imbued meat veneered with a crispy, chewy bark, and that one recipe can be applied to all kinds of ribs, from classic pork to extra-juicy beef and flavorful lamb. And that sauce is not only optional, but usually unnecessary.Lamb and St. Louis pork ribs on the grill.
Cover the grill, placing the air vents over the meat. Open both sets of vents about halfway and start smoking. Monitor the grill temperature with a thermometer , adding a couple pieces of unlit charcoal and opening/closing the vents as needed to stay in this zone. If smoke stops billowing out of the top air vent, add more wood chunks or chips as needed.
There’s nothing wrong with baby back ribs , but there are better options if you prefer meat and flavor over gnawing on a bone. My preferred cut from the pig is the St. Louis-style sparerib. Spareribs are longer, meatier and fattier than baby backs, and their rectangular shape helps you get a more consistent texture than the smaller baby-back neighbors. Many barbecue spareribs recipes will ask you to remove the membrane from the underside of the ribs before cooking.
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