Love Them Ribs
Recipe courtesy of Ken and Patti Fisher
This recipe is all about the time and temperature to get nice tender ribs quickly. Works well for tailgating. The rub and sauce I used were both good, but you may not be able to find them where you live. Just use your favorites. —Ken Fisher
Love Them Ribs
By May 15, 2013Published:
- Prep: 5 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 5 mins
Recipe courtesy of Ken and Patti Fisher This recipe is all about the time and temperature to get nice tender ribs quickly. Works …
- pork ribs (these were the loin back cut)
- Butt Shaker Rub
- Grandville’s Gourmet BBQ Jam Original Spicy
- Prepping the ribs: Trim ribs and remove the tough membrane from the back. The membrane is tough to chew and blocks any seasoning from reaching the meat. This is easy to do by slipping a butter knife under the membrane and over the bone. Twist it a bit and pry up until you can get a grip on it with your fingers and then just pull it off.
- Add your rub and work it into the meat. Then, off to the grill. Keep in mind, you don’t add your barbecue sauce until the last 15 or 30 minutes of cooking, depending on your heat. The sugars in your sauce will burn if you add it too soon.
- On the Royall Cooking Directions:
Open the lid and set the dial to 225°F; turn it on. After about 5 minutes, you can shut the lid. Give it about 10 minutes to heat up. Line the drip pan with foil for an easier clean up.
- Place the ribs directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so. This is referred to as “hot smoking”; the temperature is 225°F. Thirty minutes of smoking is not enough to have any cooking effect on your meat. But it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
- After 30 minutes, turn the digital control up to 325°F. After an hour, check the internal temperature; you are looking for 180°F.
- When the meat reaches an internal temp around 180°F, pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.
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