@justinnipper. Now I just need some Welcome Home Beef to do a Brisket. Thank you Malcom, this is my favorite country style rib recipe! At the end you will apply the sauce for the last 15-20 minutes and allow them to glaze. Hi Malcom, big fan of your recipes, and this one is one of my favorites. I smoked the ribs for 5 hours using live oak (trimmings from my own trees in my backyard that have cured for about a year), brought them inside, spritzed them with a diluted solution of water and balsamic vinegar, wrapped them real tight in two layers of pink butcher paper and roasted them another 3 hours at 285 rib side down in a shallow pan. Great recipe and method! Ive never wrapped my beefys in foil, Ive always just let them ride. Save my name, email, and website in this browser for the next time I comment. Thanks Malcom! Brick Chicken on the Big Green Egg | Grilled Spatchcock - YouTube Would I cover half of my water pan with foil or should I cover half of my lower grate with foil? Any suggestions or your recipe? Rested an hour in paper, then cut. I would wrap lightly once you hit temp 45 min to hour COPYRIGHT 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes. The smoker should still be set around 235 degrees F. The smoking is done at this point so there is no need to add smoking wood unless you need it for heat. And they were great. Made these last nightoutstanding! God bless. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I dont want to spam you with a link here, just wanted to say thanks for putting this recipe out there! Hey Malcom,just wanted to say thank you from all of us fans of yours that watch these videos religiously like myself. Im dying to try these but I have one question. Although we agree on most I would use a more savory sauce instead of a sweet sauce. Great recipe. Im going to have to try the foil boat trick you used at the end to keep my ribs from overcooking on the smoker. No, just baste when the ribs look dry. Learn how your comment data is processed. Having had success cooking country style ribs like this many times in the past, I plan to try out double cut pork chops with this method. Really like everything you have so far. Preheat your Big Green Egg to 225 using 3 - 4 chunks of smoking wood. Your email address will not be published. Needless to say I got another Egg (extra large) and Im a BIG FAN of Malcom Reed. No, once they wrap they dont need to be basted anymore. Thanks for sharing this recipe, these turned out perfect, my wife says there the best ribs I have done so far. I wrapped in pink butcher paper. Not my beef ribs but you could do that if you wanted to. COPYRIGHT 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED. Just cook them until they are done but I would guess it would add about 45 min 1 hour of time. Also, just tried your Killer Hogs The BBQ Rub and it was the perfect seasoning for the pork belly I made! Thanks! brusque on a pellet smoker? Prepare Big Green Egg or other smoker/grill for indirect cooking at a temperature of 250 using lump charcoal and 2-3 chunks of Pecan wood for smoke. I recommend going lower on the paprika or shake off the ribs after coating. I fill the water pan and wondering if that acts like the half foil method you suggest. Pull 6 large sheets of foil. Just a matter of the desired flavor. I just used apricot preserves which were good, next time I will go with a more traditional bbq sauce. Keep It Simple Stupid: Never grilled before, Ive heard great stuff about this recipe from a friend, so Id like to try it out. If you are cooking at 250 I would say 4- 4.5 hours. Spritz the back side, sprinkle lightly with rub, and drizzle on 2 TBS of Tiger Sauce. I spend my life cooking mostly slow-smoked barbecue. Help requested: what other options for the preserve do you suggest.. Tried this last night. Is the distance from coals to grate an issue on the egg? Perfect backyard cook for family and friends. No, they are not cooked on an open flame like its a grill. Tablita is a Spanish word meaning little planks. Tablitas or Costilla de Res, are easy and quick to cook. Simply Perfect Recipes typically have only a few ingredients. Option 2: Season it generously with equal parts of the following: Meadow Creek Gourmet Seasoning, Meadow Creek Black Pepper Brisket Rub, and Meadow Creek Spicy Seasoning. Ended up a little fall off the bone this time (which is ok because it wasnt bad and still good eating). Juicier and more tender than any other ribs or brisket Ive ever had! Then enjoy!! Use a dry paper towel to grip the membrane and pull up and away from the ribs. Coverage depends on how liberal you are with the rub. 7/25/20.I have a 60 pound pig going on the smoker and 6 racks of BB ribs. Do you recommend that layer of fat anyway? finely chopped cilantro 1 tsp. My ribs were absolutely torched using this temp and amount of time. On low heat cook the onions, carrot, and celery until translucent about 15 minutes and add the garlic and cook for another 2 minutes until very fragrant and take off the heat. Would love to set at 250 for smoked butt. But BBQ sauce will be fine I am sure. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration). Mine sucked too, first time trying to grill ribs on the egg. No need to look up other websites, this one has it all. Use a knife to get beneath the membrane. I also plan to follow your lead on the pig. Place the ribs on the cooking grate and cook for 2 hours. It was not tender, it was like hard jerky. Season with half of the spice or pork seasoning and half of the salt. You can follow this recipe on any grill or smoker if you can hold your temps steady you will be fine! Thank you for sharing you knowledge and talent, we appreciate it. Labor. Set the EGG for indirect cooking with the convEGGtor at 300F/150C. Im Malcom Reed and these are my recipes. I spend my life cooking - mostly slow-smoked barbecue. I have several brisket recipes on the website here: https://howtobbqright.com/?s=brisket. 492 Show detail Preview View more . Hey Malcom, love the recipes I have already made a few of your other rib recipes with great success. How do you manage the spike in the temp on your drum when you put the country style ribs in the covered pan? I would love to see an adaptation to make these New Mexico Style using Hatch Red Chilies ? Malcom these are fantastic. The ribs were the best I have ever made. I tried these ribs and they came out great. I have had bad luck with ribs before, but this recipe came out absolutely perfect. #2: Wrap in Big Green Egg Butcher Paper, return to heat for another 1-2 hours. I did not use a rack either and did not adjust temperature or time. I need to make these. Or does it all melt and go into the meat during the cooking process? Malcom, I have a Oklahoma Joe smoker/grill combo and when I smoke for more than 30 minutes, I have to add charcoal and smoke wood. Chef Taylor here! I thought maybe using your turkey brine then treat it like your smoked duck. Do you still cook to 150 in the first phase and then braise for another hour? I used the dry rub recipe but increased brown sugar to 4 TBSP. Coleman, Texas Large BGE & Mini Max for the wok. Required fields are marked *. Thanks again! Baste the ribs with the preserves (we used salted caramel peach preserves) then wrap tightly in foil you do not want any gaps in the wrap or you will steam the ribs. My new go to. The amazing thing that happened is that several of the people said it was the best pulled pork they had ever had. Given your budget, you should come in close with a 22 WSM and the Digi-Q Guru. Scrape the edges of the skin to remove any remaining excess fat. Love what you are doing Malcom! You can use the same technique but use any rubs/wraps/glaze you like to make it your own. I have used two or your recipes recently. Ive smoked baby back ribs twice this year for my family. I get requests for it even. Baby backs tend to have shorter bones and leaner meat, while spare ribs are typically fattier for juicy meat. Heat a medium sauce pan over a medium heat and add the olive oil. The ribs need about an hour to get tender. To finish I used a fig chutney. Serve as a side for dipping. Yesterday I did Malcom Style Ribs. Put the meat on the grill. I am still tying to dial in my cooking style on my drum. I use apple butter with apple wood. It was amazing. Dr. BBQ's All ACEs Baby Back Ribs - Big Green Egg Add a light dust of rub as needed. Whats the reason for flipping and rotating the ribs? Another home run recipe! LOVE YOUR VIDEOS, Find your recipes very interesting, always looking for new ways for ribs. These are the kind of ribs I like to eat too! Brush or mop each side with The BBQ Sauce and let it caramelize for 3-4 minutes on each side. Rays Rub Ingredients 1/4 cup raw sugar 3 tablespoons kosher salt 3 tablespoons paprika Thank you soooo much for this recipe! The cooking temp was good they came out well. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. This cut makes the ribs flatter and allows even browning during the cooking process. Another question relating to marrow is it possible to render the marrow after doing a cook like you do in this thread? It all depends how they feel. Using a blender mix the onion and water into a puree. Let steam in the foil for 1.5 hours. Flip and do the other side. Follow this recipe and you will have the best ribs you can get ANYWHERE! #3: Unwrap and brush with your favorite Big Green Egg Sauce or Seasonings and cook for another 30 minutes to an hour. After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. Instructions Set the EGG for indirect cooking with the convEGGtor at 300F/150C. I cook them on a big green egg and they come out fantastic! I just cant wait to make these ribs. malcom reed ribs on big green egg. I cant wait to try this recipe! Put back on egg and adjust temp to 275. I spend my life cooking mostly slow-smoked barbecue. What additional cuts of pork work well using this rub and preserves? Ever since I went to blacks and I want to try doing this. Nope no deflector shield. for beef ribs I leave the membrane on because it is what holds the ribs together while you cook. Sorry Malcom, Im an idiot, I spelled your name wrong. Hi Malcolm, youre my constant go to guy for Smoking meats and BBQ. Total waste of 3 hours, 20 lbs of ribs and left me in a bind with company coming over. Wrap tight in foil, no leaks, and place back on the BGE for 1.5 hours. Stuffed Flank Steak on Big Green Egg Grilled Flank Steak with Malcom Reed . If the temp spikes, I just it all closed down pretty quickly. Each one weighing between 4.5 5lbs. Required fields are marked *, Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340800.793.2292. Do you think I need to make any adjustments? Smoked Chili Recipes Malcolm Reed with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Also known as loin ribs, baby backs originate from the upper portion of the rib cage that connects to the spine. They were so good that I wanted to make them again right away. I have a large BGE. Ive used BBQ Sauce on several occasions. However due to popularity some butchers now carry them without special order. Do you remove the membrame afterwards or do you eat it? Tag @howtobbqright on Instagram and hashtag it #howtobbqright. All the ribs were gone and they were looking for more. But dont take them out of the wrap until they are tender. The first time was about 4 years ago, when I was very new at smoking meat. They wouldve been great otherwise, so Ill adjust the recipe again and use it in the future. My question is should I rely on my Thermoworks Smoke ambient temperature probe or my Pitboss pellet smokers digital temp reading for inside of smoker/grill?. I used Apricot jam because those preserves are not available where I am. I did loin ribs like a butt-cut rib and it was overcooked. I am gonna try your Brisket recepie next . Your simple pork butt recipe and Malcolm Style Ribs. They were damn good, but i think i held the temp too low. Thanks in advance! Mike, Youll find chuck short ribs closer towards the front of the steer right under the chuck, which sits above the shank and brisket. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. What is the finished temp inside? My family managed to eat it all. If you follow the directions these ribs turn out perfect every time. I spent a good deal of time searching on the internet, then calling local butchers trying to explain what I was looking for in detail. did you cook with the egg set for using indirect heat ? You might also consider the UDS smokers https://howtobbqright.com/udssmoker/ You can make your own for under $200 or you can buy one for around $400-600. Just cooked my first batch of Malcolm Style Ribs. Im speaking in terms of temps, wrapping, basting etc. Last time I made 2 packs of these and my baked bean recipe with my kick but baked mac and cheese. Cant wait to try more low and slow meats. No, you can smoke great ribs on the pellet. https://h2qshop.com/collections/barbecue-equipment/products/b-o-s-the-big-orange-sprayer, Remove silver skin and excess fat from each slab of ribs, Season each slab with AP Seasoning and rest for 15 minutes, Prepare Drum smoker for indirect smoking at 275 degrees. 1 cup olive oil 2 tablespoons Killer Hogs Steak Rub For Chimichuri Sauce: Four hours at around 225. Along with baked beans and some Mac and cheese.I plan to follow the recipe you have here. Hows the best way to cook a 6 lb. Rub onto the ribs about 30 minutes before you cook them. These ribs come from the Short Plate section of a cows rib cage and theyre typically found cut into smaller portions and sold as beef short ribs. i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldnt find the recipe of the Vinegar Sauce. Thanks for cooking with our Unicoi Preserves, Patricia! I have a bullet smoker, could I cook these Malcom ribs without the water pan? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats. Flanken-style short ribs are thinner cut, usually about a half-inch thick, that go across the bonesresulting in a narrower strip of meat with four to five pieces of bone. They turned out fantastic fricken tastic, but I truly would have preferred loin backs I know fat adds flavor, but I like when you can eat everything besides the bone. What do you think? Beef short ribs are popular for outdoor cooking because of the large amount of meat on top of the bones. I was able to cook 4 for basically the same cost. These are IMPS 123A Short Plate, Short Ribs, Trimmed. So my question is: What general recommendations would you have for smoking St Louis style ribs with nothing more than salt and pepper? You can cook it on any smoker its all about holding those temps steady. Awesome ribs, thats for sharing this recipe Thank you. Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Thank you for all your content. Place the ribs meat up on the foil and spritz with water to moisten, sprinkle lightly with rub, then flip over to meat-side down. Your email address will not be published. Read Best Bahamian Food, Lobster Rolls & Pepper Crusted Filet Recipe by with a free trial. Another awesome recipe and process. I tried this recipe/method this past weekend. Preheat the Green Egg to 275 degrees. Save my name, email, and website in this browser for the next time I comment. Big fan of your products and wondered if letting the ribs brine longer in the AP rub would make any difference. Learn how your comment data is processed. Smoke in a Big Green Egg | How to Set-up a Big Green Egg for Slow Since rib meat is naturally tougher than many other cuts, cooking them low and slow will ensure a tender, juicy outcome. It is who you know! Ill see about getting some of the salted caramel peach but I think any of the ones mentioned in the comments will add a distinct flavor. They dont have it in the cooler, that sell them individually at the high end meat counter out on the floor. I picked up a large Big Green Egg on Craigslist and subsequently found Malcom on Youtube. Put in the refrigerator for at least a half hour and up to 12 hours. I just put them on the grill with the plate-setter below they can Ikes just fine for me. THEY WERE FANTASTIC. Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour. Mesquite Smoked Beef Tenderloin on the Big Green Egg Have never made ribs at 300, may just have to try this method. I can understand the shoulder/butt cuts. Big Green Egg Baby Back Ribs - The BBQ Buddha Ive made his babybacks, his St. Louis cut, his pork butt, his brisket, those bacon wrapped jalapeno cream cheese stuffed chicken thighs and his cast iron mac and cheese. I smoked 6 lbs of these ribs (3 bones) at 275 degrees for 3.5 hours. Doesnt the Egg heat quite evenly with plate setter in place and ribs on their sides in rack? Sportstalk Mississippi turned me on to Malcolm and his cooking. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. Man. you can use any cooker or smoker just hold the temps steady. Release the skin and pull it off by hand. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. How would I make that on the fly? I love this site. Not sure what went wrong. As I didnt have the salted caramel peach preserves, I used my wifes home made plum preserves, which we have used with pork tenderloin before and it added an amazing flavor. Thank you. If I just want to do the ribs without going threw the wrapping process would time be the same as you can tell I am a rookie at this I do use your product, It will increase the cook time if you go no-wrap, so, what is the smoking time with foil ? Thank you Dave from Amherst, Ohio. Hi, would you use a water bath in an offset smoker for these? My setup was indirect with drip pan under the entire rack of ribs. Grilled Cuban Sandwich Recipe If you're a fan of Cuban Sandwiches then you're going to love this Grilled Cuban Sandwich recipe. Set the EGG for indirect cooking with the convEGGtor and a disposable drip pan at 225F/107C. Quick question, I know you mention basting the ribs every hour, do you do the same after wrapping them also? It adds a good flavor. Just wondering, Thank you for all you do to help us all..Your awesome keep up the great work and Good Luck. The Big Green Egg Butcher Paper features: Corporate Headquarters:3786 DeKalb Technology ParkwayAtlanta, GA 30340800.793.2292, Play Video about Cooked Ribs from the EGG, Big Green Egg Authentic Smokehouse-Style Barbecue Sauces, Big Green Egg Habanero, Dill Pickle, or Cayenne Hot Sauces. Your email address will not be published. I use lump in my ceramic cookers and Ill get multiple cooks. Malcolmlove your videos. The one you used is not available where I live Please let me know by email. It doesnt really add anything but it can prevent a nice bark from forming. Cut the loin to unroll the meat. Are there any other preserves youd recommend other than the Salted Caramel Peach Preserves? Have not been able to find salted caramel peach preserves, so I have used ordinary peach preserves with delicious results. They turned out perfectly!!! Great rib recipe. I see you smoked these ribs on a drum smoker. Its personal preference. Hi Malcolm, Big Green Egg Seasonings offer a variety of flavors from which to choose. The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats. First time using my Saffire Kamado tonight, using this recipe. Incredible. If Im doing a large amount of ribs (8-10 racks) can I pre-smoke the day before and finish the following day? How to Smoke Pulled Pork on a Big Green Egg Today was the third time Ive made these and each theme better! No mosquitoes here. Next time just watch last 15 minutes to control the browning more. Thank you for this, I keep making your recipes my family loves them and I post them on Reddit for others to try. Wrap the ribs when they have the right color and take them out of the wrap when they are tender. They are the best! I got the knives. Place the chicken breast side down on a plastic cutting board designated for raw meat. A year ago I was new to smoking Malcom has helped me to become a better grill master. Thanks! I prefer to cook them fully and then reheat the next day. . Brush your ribs with your favorite sauce 15 minutes before you remove them from the EGG. These were by far the best and easiest ribs I have every tried. For the Boston Butt: Inject the Boston Butt Get a ConvEggtor. Pulled Pork Sandwiches - Big Green Egg My smoker is a pathetic, rusty, piece of c$%# so I generally have to smoke the meat to the desired smoke flavor and then finish in the oven inside. Generously season both sides with salt and pepper. Did you cook them over direct heat? Resolved: Release in which this issue/RFE has been resolved. Thanks for all of this, really next level stuff, Im opening a BBQ joint soon myself, you helped push me along to get it done. The article states to baste every hour but also says to baste after the first hour and pull/baste/wrap at the 2nd hour. I want to stay under 600 hundred bucks. You want to wrap when they have the right color (and the rub has completely set). do all asians have brown eyes - zulka.com Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! That mop mix sure does make a lot o liquid. The Large Egg is big enough for a 20 pound turkey and has an 18 diameter grate. Five star smoking! Serious question what makes them so pricey? cumin seeds Like the plate short ribs, the chuck ribs are still very meaty but shorter in length, usually 3 to 6. Easy peasy! I spend my life cooking mostly slow-smoked barbecue. How to Grill Hamburgers on Big Green Egg | Super Burger Recipes with Malcom Reed HowToBBQRight HowToBBQRight 1.51M subscribers Subscribe 4.6K 466K views 7 years ago Grilled Hamburger. I have found that if you place the ribs in the freezer for a few minutes the membrane will be much easier to remove. Write it down and pass it along. This is just a great style and youre right, when you just want to eat some delicious ribs this is the way! Some of the best ribs I have ever eaten! Every week I share a new recipe on my HowToBBQRight YouTube Channel. Ive been grillin for a while, but Im relatively new to smoking. I used Sweet Baby Rays lightly, and it was awesome. Im guessing I would just expect to adjust the unwrapped cook time? The different variations of cuts include:Plate Short Ribs, Chuck Short Ribs, English Style Cut, Flanken/Tablita Style Ribs, Beef Dino Ribs. Im a Newbie still learning how to judge by look and feel but Im on the right track! Can you store the excess basting mixture? I am new at smoking. Love all your videos. Love the simplicity of this recipe. But if you keep the ribs stacked the entire cooking process, I dont think they will get cooked evenly and wont be pretty. The rub is extremely savory. Prevents the meat from changing texture or drying out. My family loved it. Great ribs! Im making Malcom Style Ribs today cant wait to dig into the finished product! Trying a variant of this today. looking forward to making these for dinner tonight! Best Bahamian Food, Lobster Rolls & Pepper Crusted Filet Recipe Simple! Also, if Im only smoking 2 slabs should I still make 9 cups of mopping liquid? In this video it looks like loin and butt cuts were cooked the same. How long, what temperature, and how long to cook it wrapped? i just received yesterday my GMG smoker and first thing i am going to prepare your Melcoms Style Ribs. The UDS is basically a homemade smoker. Step 2: Season the pork shoulder. Should I cut into individual pieces or cook the whole piece? The ribs are always fall-off-the-bone perfect, so the recipe is appropriately called Perfect Ribs! Recipes | Ceramic Charcoal BBQs | Big Green Egg These Malcolm style ribs were a big hit! Smoked with Pecan. chicken quarters big green egg indirectmary calderon quintanilla 27 februari, 2023 . I have a Big Green Egg XL and am just really starting to get the hang of it. Smoked Chicken Wings - Big Green Egg What is your oppion of a weber smokey mountain? You can use the rib rack with unwrapped or wrapped ribs. Fold the foil up and pour in 3oz of apple juice; wrap the foil tightly around the ribs and close the ends. Try 225 -250 for hours. It is the ultimate versatile grill and smoker- the ceramic nature helps regulate the temperature. Paul Shults. I did trim them up, but would advise following the same recipe with baby backs. About to start the third round for 30 family members. Sometimes it will take a few more degrees to get them there. Thanks for your help and keep the videos coming! I am new to smoking, or cooking at all. Made my first batch with your recipe. Cooking . I made these ribs tonight. I spend my life cooking mostly slow-smoked barbecue. I love Oak and pecan, but its a personal preference Made in Mexico the BGE design is simple, it is built to last, and it has a limited lifetime warranty. I take them off/out of the rib rack and put them into the drip pan, adding a small bottle of Apple Juice to the drip pan. I soak Hickory in water for a few hours then put it on the coals. Any and all suggestions welcome! If you cook the ribs at 300, you are doing them an injustice! If these are as good as last time, I just may have to start entering comps or selling these. In the meantime, remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib. Would you do anything different on a Traeger ( time and temperature wise)? I love to cook on the green egg. All that is left to do is to slather this syrupy sauce on your ribs as they smoke and enjoy the delicious results. kosher salt 12 tsp. I dont wrap,( I have a huge pan for humidity in the offset) Cant wait to try again. Finally, I completely coat the ribs with 16 mesh black pepper. And if so suggestions? Required fields are marked *. I have made ribs for my family (daughters, husbands, grandkids, 13 of us) several times before. Just fantastic looking ribs! Stack the ribs back on the pit on the opposite side of the fire. I spend my life cooking mostly slow-smoked barbecue. Scott. chicken quarters big green egg indirect Those ribs were amazing. Thanks for cooking with our Unicoi Preserves Salted Caramel Peach Spread. Is it possible to make something like this in an oven? just like the BGE. Often this lead me nowhere until I finally figured out how to convey what I wanted. Outstanding. Add half of the parsley and orange segments; add the capers and garlic. It doesnt make a difference in coal usage or temps really just a little trick to help keep the ribs from getting too dark on the bottom. Malcom you sauces and rubs are AWESOME. The ribs turned out AMAZING! Thanks Malcom, I made this recipe today and my wife says they are the best I have ever made, and believe me Ive been making ribs for years , the neighbors enjoyed some of them as well. Diy wont look as sleek but way cheaper. Its used for indirect cooking. Today, same deal, but trying beer in my drip pan. Thank you! since I started smoking/BBQing over the last 2 years, and this one is my favorite. I made 4.5 lbs of St. Louis stlyle ribs using this recipe with one minor modification. In Europe we use Celcius. and poultry or can be flipped over to serve as an efficient rib rack. crushed red chile flakes 1 tbsp. Such delicious ribs!! Remove to a cutting board and cut each slab into 3 even pieces. Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! Flip the ribs and rotate the rack 180. Place the ribs back on the pit stacked on top of each other over the aluminum foil side of the fire. I just bought your AP, BBQ Rub, Hot Rub, Vinegar Sauce, and BBQ Sauce.
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