Page 107 - Amazing Ribs - Book

naise is high in fat, something that can only benefit the ribs.
About the margarine. We know. You want to use real butter. But after years of experimenting, competitors all agree that margarine works better in this application.
About the sauce. You can use our Kansas City Classic Sauce, but for the past few years the flavor profile that has been winning most is either Blue’s Hog Original straight from the bottle, or doctored by the cooks. It is a very sweet glaze with a lot of spices. We have a recipe for something similar called Jazzy Hog Competition Glaze.
Method
1| Skin & trim. If the butcher has not removed the membrane from the bone side of the ribs, remove it yourself. Rinse carefully.
2| Salt. Dry brine the ribs. If you can, give the salt 1 to 2 hours to be ab- sorbed.
3| Fire up. Prepare a grill or smoker for 2-zone indirect cooking. Get it to about 225°F and add 2 to 3 chunks of your favorite smoking wood.
4| Season. Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and season with Meathead’s Memphis Dust.
5| Cook. Place the slab meat side up as far away from the heat source as possible. Close the lid. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3 1/2 hours.
6| Texas Crutch. Lay out two layers of 18-inch heavy-duty aluminum foil approximately 10 inches longer than the ribs. Spread two tablespoons margarine, one tablespoon honey, and two tablespoons brown sugar on the foil underneath where the ribs will sit. Lay a slab meat side down on the margarine mixture. Place another two tablespoons margarine, a table- spoon of honey, and two tablespoons brown sugar evenly on top of the bone side of each slab of ribs. Fold in the long sides of the foil. Then fold up the sides of the foil to create a boat, pour in the apple juice, and tightly crimp the sides together.
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