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I put a simple BBQ dry rub on the ribs and let them rest overnight in the fridge. The next afternoon, I lit my Weber Smokey Mountain BBQ smoker to produce a solid 250 degree heat for 3-4 hours ...
Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.
Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.
When Tri-tip was introduced back in the 50's, it became the meat of choice for the world-famous Santa Maria-style barbecue. It centers on beef tri-tip, seasoned with black pepper, salt, and garlic before grilling slowly over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand ...
Generously butter a 13 x 9-inch baking pan on the bottom and sides with 2 tablespoons of the butter. Bring a large pot of salted water to a boil over high heat.
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There are usually three ingredients to barbecue—meat and wood smoke are essential. The use of a sauce or seasoning varies widely between regional traditions. The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. [4]
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