Archive for the ‘ribs’ Category
Beef Short Ribs with Dalmation Rub
Today we are doing the somewhat badly named Beef Short Ribs. These rib bones are about 6″ long and can be up to 2″ thick and can weigh over a 1 lb each. They also need a long slow cook to get all the fat and connective tissue to melt and soften up and become tasty. Read on to see how they turned out after the long cook.
Ribs smoking in the Weber Kettle
Pork Rib (Baby back ribs, dry Memphis style)
Pork Baby back ribs (dry rub Memphis style)
Today we are doing pork ribs in the dry rub/Memphis style. Traditionally this uses St.-Louis cut spare ribs but since these seem to be rarer than hen’s teeth (which don’t make good barbecue…) in these parts, we are attempting it with the smaller baby back ribs instead. Read on to see how they turned out.
Baby Back Ribs on the smoker
Pork Ribs (St. Louis Cut)
Today we are trying a classic staple of barbecue which is found all over in one form or another; pork ribs. Although I have done pork ribs several times before in the pre-Adventures in BBQ days, these have all been baby back ribs. In best scientific tradition, I thought I would try the other popular cut of pork spare ribs, the so-called St. Louis cut. These are the side ribs of the pig but come from further down the ribs than the baby backs, which as the name suggests, come from up near the back(bone). It should come as no surprise that Meathead Goldwyn has much more detail on the different pork cuts over at his (very appropriately named) Amazing Ribs site. Read on for more details of the cook and to see how they turned out.
Rack of pork ribs cooking on the Weber kettle