Celebrating Independence Day Barbecuing St. Louis Cut Ribs
For this 4th of July we here at BBQ Thingz want to share a classic barbecuing technique that originated on the east coast referred to as the "Low and Slow" method. "Low" means the temperature at which the meat is cooked and "Slow" means the time it will take to fully cook the meat. We will be employing the 2-2-1 method. You will smoke the meat for 2 hours at 250°, wrap the ribs in tin foil and smoke for another 2 hours, and then "rest" the ribs which means to leave them wrapped in tin foil and placed in a insulated container such as an ice chest (most definitely with no ice). Reminder-This method is not done over open flame.
You will need:
-Smoker or reverse flow offset stick burner
-Cooking thermometer
-Tin foil
-Heat insulated gloves or tongs
-Insulated container
-Smokin' Grill Garlic Pepper Seasoning Rub
-Smokin' Grill Barbeque sauces
Firstly heat your smoker to 250°. Place the ribs on the prep table and apply the rub liberally till both sides of the ribs are covered. Firmly pat the rub on the meat so no excess rub falls off. Once the smoker is at 250°, place the ribs in bone side down, close the lid, and wait 2 hours.
After 2 hours the ribs should have a red mahogany look to them. Take 2 layers of tin foil and lay them on the prep table. Pull the ribs out and place them bone side up on the tin foil and wrap them completely. Place them back in the smoker. Leaving the ribs bone side up means as the ribs cook the juices will run to the bottom and soak into the meat. After 1 hour take your thermometer and check the temperature of the ribs. Once they reach 190° pull the ribs out of the smoker. It may take up to 2 hours for the ribs to reach 190° depending on the outside temperature and a few other factors. Place the wrapped up ribs in the heat insulated container bone side down for 1 hour.
After 1 hour unwrap your ribs. They will be juicy enough to eat as is or grab your choice of Smokin' Grill Sweet Hickory Smoke, Smoked Molasses Spice, or Sweet Honey Apple Mustard and slather the ribs till your heart's content.
SHOP ALL BBQ SAUCES
For this 4th of July we here at BBQ Thingz want to share a classic barbecuing technique that originated on the east coast referred to as the "Low and Slow" method. "Low" means the temperature at which the meat is cooked and "Slow" means the time it will take to fully cook the meat. We will be employing the 2-2-1 method. You will smoke the meat for 2 hours at 250°, wrap the ribs in tin foil and smoke for another 2 hours, and then "rest" the ribs which means to leave them wrapped in tin foil and placed in a insulated container such as an ice chest (most definitely with no ice). Reminder-This method is not done over open flame.
You will need:
-Smoker or reverse flow offset stick burner
-Cooking thermometer
-Tin foil
-Heat insulated gloves or tongs
-Insulated container
-Smokin' Grill Garlic Pepper Seasoning Rub
-Smokin' Grill Barbeque sauces
Firstly heat your smoker to 250°. Place the ribs on the prep table and apply the rub liberally till both sides of the ribs are covered. Firmly pat the rub on the meat so no excess rub falls off. Once the smoker is at 250°, place the ribs in bone side down, close the lid, and wait 2 hours.
After 2 hours the ribs should have a red mahogany look to them. Take 2 layers of tin foil and lay them on the prep table. Pull the ribs out and place them bone side up on the tin foil and wrap them completely. Place them back in the smoker. Leaving the ribs bone side up means as the ribs cook the juices will run to the bottom and soak into the meat. After 1 hour take your thermometer and check the temperature of the ribs. Once they reach 190° pull the ribs out of the smoker. It may take up to 2 hours for the ribs to reach 190° depending on the outside temperature and a few other factors. Place the wrapped up ribs in the heat insulated container bone side down for 1 hour.
After 1 hour unwrap your ribs. They will be juicy enough to eat as is or grab your choice of Smokin' Grill Sweet Hickory Smoke, Smoked Molasses Spice, or Sweet Honey Apple Mustard and slather the ribs till your heart's content.
