Steve is at it again! This time with his TLC Ribs as he calls them, and yes I can vouch that they are made with all three – tender + love + care. These ribs are “fall off the bone” good and everything you would want from a slab of meat. Just read through the ingredients… bbq sauce // dry rub // butter // BEER. I’m getting hungry just typing this out! This recipe is a little more involved than some I’ve posted about, but trust me…your tastebuds will thank you! It might be a fun one to try on the weekend.
Who tried the Traeger Wings that I posted last week? Let me know how it went in the comments.
Landyn + Steve
- 2 racks of baby backs (I prefer spares that have been trimmed to St. Louis style, but the butcher shop was out. Spares have more meat and are bigger)
- Any kind of rub of choice and use liberally (Spiceology are some of my favorites these days- LANDYN10)
- Any kind of barbecue sauce
- Liquid - your choice of apple sauce, soy sauce, beer
- Tin foil
- 1. Rub the ribs down anytime the day of cooking. A few hours before putting them on the grill is when I do it. Keep the ribs in fridge up until time to put on grill, because meat only takes smoke up until a certain temperature, so letting it rest to room temperature before applying heat limits the amount of smoke it will take
- 2. Preheat the smoker or indirect grill to 275 degrees. If using a gas grill, turn off one side and setup a smoker box over the lit side. Place ribs in indirect heat and cook for 2 hours. (3 hours for spare ribs.)
- 3. After two hours, take the ribs off the grill and wrap each rack tightly in tin foil, along with a few pats of butter and a couple of tablespoons of a liquid of choice. I usually use apple juice, but depending of the style rub you are using, you can use soy sauce, beer, etc. Do not use bbq at this point in the process.
- 4. Place the ribs back on the indirect grill for another 2 hours (Same time for spares). The foil, often referred to as a “crutch”, allows the liquid and fat to slightly steam and coat the meat while it continues to cook.
- 5. After 2 hours of cooking in the foil, remove ribs and turn up heat on grill to 325-350. Carefully take the ribs out of the foil (they should start to be tender enough to fall apart if you handle them too much) and with tongs, gently place them back on the grill.
- 6. Brush with sauce of choice (or don’t). We like dry rub ribs and I will often add more rub instead. Cook the ribs this way until they get the color you desire and/or they start to break at the “bend test” (when you pick up the ribs from one end and the weight of itself starts to tear the other half of the rack from itself).
- 7. Cut the ribs individually or into 2 rib sections. It makes it easier to plate, and if you do more than one style of ribs, people can fit smaller amounts on the plate.