Page 102 - Amazing Ribs - Book

succulent, and full of flavor. The scent clings to your fingers for hours and they are so good you would ask for them as your “last meal.” Here’s a video of the process https://youtu.be/9GT- vBjWioYY
Makes. 2 servings of 1/2 slab each
Takes. 15 minutes to skin & trim and rub. Cooking time can be 3 to 6 hours depending on the cut you choose, how thick it is, and how well you regulate temperature. We will be cooking low and slow at about 225°F, so allow 5 to 7 hours for St. Louis Cut (SLC) ribs or spareribs, and 3 to 4 hours for babyback ribs. Thicker, meatier slabs take longer.
Ingredients
1 slab babyback ribs or St. Louis cut ribs or spareribs 4 tablespoons Meathead’s Memphis Dust
1 teaspoon Morton’s kosher salt
1 cup Kansas City Classic Sauce
Method
1| Skin & trim. If the butcher has not removed the membrane from the bone side of the ribs, remove it yourself. Rinse carefully.
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