Meathead's Last Meal Ribs

amazingribs.com

Carl

1 slab ribs any cut (baby back, spare ribs, St. Louis cut)

4 tablespoons Meathead's Memphis Dust (see notes below if you would prefer to use our bottled pork rub)

1 teaspoon Morton Coarse Kosher Salt (¼ teaspoon per pound of meat)

6 tablespoons barbecue sauce (Sauce is optional. See notes below if you would prefer to use our bottled KC BBQ sauce)

subheading: * Notes:

About the ribs. The jargon butchers use to name different rib cuts can be confusing. Baby backs lie near the spine. Spareribs attach to them and run all the way down to the chest. St. Louis Cut Ribs are the meatiest and most flavorful ribs. They are spareribs with the tips removed so they form a nice rectangular rack. I sometimes call the "center cut ribs". You can use Baby Back Ribs for this recipe if you prefer. They are a bit leaner, smaller, and cook faster. Country ribs are really not ribs, they are chops and should be cooked very differently, so don't use them for this recipe. For more on the different cuts of ribs, click here. About the ribs. The jargon butchers use to name different rib cuts can be confusing. Baby backs lie near the spine. Spareribs attach to them and run all the way down to the chest. St. Louis Cut Ribs are the meatiest and most flavorful ribs. They are spareribs with the tips removed so they form a nice rectangular rack. I sometimes call the "center cut ribs". You can use Baby Back Ribs for this recipe if you prefer. They are a bit leaner, smaller, and cook faster. Country ribs are really not ribs, they are chops and should be cooked very differently, so don't use them for this recipe. For more on the different cuts of ribs, click here.

About the Meathead’s Memphis Dust. If you’d rather not make this rub from scratch you can buy it instead. We have created a bottled rub that is very similar and you can purchase it here. Keep in mind that our bottled rubs have salt in them. When using the bottled rub with this recipe, you do not need to add the salt that is called for in the recipe. Just use the rub instead and add it when the salt is called for. About the Meathead’s Memphis Dust. If you’d rather not make this rub from scratch you can buy it instead. We have created a bottled rub that is very similar and you can purchase it here. Keep in mind that our bottled rubs have salt in them. When using the bottled rub with this recipe, you do not need to add the salt that is called for in the recipe. Just use the rub instead and add it when the salt is called for.

About the BBQ sauce. If you don't want to make your own BBQ sauce, be sure to try our Meathead's Amazing "Good Enough To Drink" KC BBQ Sauce.

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Also. 8 ounces by weight of hardwood chunks, chips, or pellets. It doesn't matter how many slabs you are cooking, 8 ounces should be enough. You don't have to be precise, just measure it in some fashion so you have a baseline for your next cook. Then you can add or subtract if you wish. I prefer chunks of apple, oak, or hickory for pork. Never use any kind of pine unless you want meat that tastes like turpentine. Never use construction lumber because it is often treated with poisonous chemicals to discourage rot and termites. You do not need to soak the wood because wood does not absorb much water. That's why they make boats with it. Click the link to read more about wood and the myth of soaking wood. Also. 8 ounces by weight of hardwood chunks, chips, or pellets. It doesn't matter how many slabs you are cooking, 8 ounces should be enough. You don't have to be precise, just measure it in some fashion so you have a baseline for your next cook. Then you can add or subtract if you wish. I prefer chunks of apple, oak, or hickory for pork. Never use any kind of pine unless you want meat that tastes like turpentine. Never use construction lumber because it is often treated with poisonous chemicals to discourage rot and termites. You do not need to soak the wood because wood does not absorb much water. That's why they make boats with it. Click the link to read more about wood and the myth of soaking wood.

Directions at amazingribs.com

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