Page 57 - Amazing Ribs - Book
P. 57
Don’t be stingy with the rub. With a spice shaker with large holes, sprinkle on enough to coat the surface but not so much that you can’t see the meat below. About 1 teaspoon for every 4- x 4-inch square is a good rule of thumb to start.
Cook it low and slow with smoke
We are huge fans of smoking ribs. You can make mighty good ribs indoors, and we have some recipes for you below if that’s your preference, but we think ribs are best smoke-roasted outdoors.
The ideal cooking temp is about 225°F, hot enough to brown and dry the surface and develop a good bark, melt fat and collagens, but not so hot as to shrink the meat too much and make it tough and dry. On most cookers, when the oven temp is 225°F at sea level, it takes about three to four hours to cook a
57
