SMOKE RIBS ON GAS GRILL RECIPES
BARBECUE RIBS - SOUS VIDE RECIPES
Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.
Provided by J. Kenji López-Alt
Total Time 12 hours 00 minutes
Prep Time 04 hours 00 minutes
Yield Ingredients for 4
Number Of Ingredients 17
3-2-1 ST. LOUIS RIBS | PIT BOSS GRILLS® RECIPES
WOOD PELLET RECOMMENDATION In order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets. Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.DIET INFOFlexible Dieting
Provided by Pit Boss Kitchen
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Cook Time 6 hours
Yield 4
Number Of Ingredients 7
Steps:
- Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Homestyle Pork Rub. Transfer to the grill and smoke for 3 hours.
- Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
- Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
- Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
- Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
- Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.
Nutrition Facts : ServingSize 4
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Category Dinner, Lunch, Main course
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Calories 774 calories per serving
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