Page 93 - Amazing Ribs - Book

Recipes
Now that you have the basics down, here are some of our favorite rib recipes, starting with our most popular rub, sauce, and ribs recipe, the one that started it all, Last Meal Ribs.
We know you like to tinker. Do us both a favor, do our recipes our way, no changes, the first time. Then you can tinker. If the recipe calls for regular old fashioned granulated white sugar, don’t use brown sugar. If it calls for boring old distilled white vinegar, don’t reach for the cider vinegar. We worked very hard to perfect and test these recipes and some substitutions just won’t work. After you’ve tasted the dish the way we intended it to taste, then the next time you make it, riff on it however you want.
Prep times include all the washing, measuring, chopping, and peeling. We have not specified precisely how much wood you will need for smoking because the strength and flavor of wood depends on many variables, not the least of which are the nature of your cooker and your preferences. Go easy at first. A meal is never ruined by too little smoke. We strongly recom- mend that you use the same wood and fuel for a year until you have all the other variables under control. Measure wood and keep records with a cooking diary (you can download one here).
Ingredients are listed in the order in which the recipe calls for them. If you see the term “divided” it means that the ingredient will not be used all at once.
We use Morton’s kosher salt in cooking. No Morton’s did not pay us. Salt grains are different sizes and therefore are different strengths. We like the large grain size of Morton’s kosher. It is
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