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The best ribs you'll ever taste, guaranteed. This recipe has been tried over 100,000 times and never failed to impress with better-than-restaurant flavor! BBQ flavor winner.
Author:
Pit Barrel Cooker Co.
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INGREDIENTS
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1-8 slabs pork ribs, St. Louis or baby back (also called loin back)
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Beef & Game Pit Rub
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Barbecue sauce to taste KC Masterpiece® Classic is recommended
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DIRECTIONS
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Light your Pit Barrel® according to the instructions.
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Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
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If present on bone side of the ribs, trim the skirt so that it’s flush with bones.
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Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
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Moderately coat both sides of ribs with the Beef and Game Pit Rub.
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Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.
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Hang the ribs from the rods in the Pit Barrel®, leaving space between each slab, and secure the lid.
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Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the end of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well.
Tip: Check in and look at the ribs each hour until familiar with the Pit Barrel® cooking process.
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Remove the slabs from the Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.
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Hang the ribs back in the Pit Barrel® and cook for approximately 30 minutes until BBQ sauce is caramelized.
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Remove ribs from the Pit Barrel® (confirming doneness), and cut into individual ribs using the Ultimate Chef's Knife.
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