Smoked Spare Ribs 4-1-1 With Butter Inside


Smoked spare ribs injected with butter mixed with my original rib rub and cooked 4-1-1 style (explained below) are just what the doctor ordered and they are a nice way to do ribs just a little different. I have never been one to inject or brine my smoked spare ribs or any pork ribs for that matter but I love to try new things. Of course anything with butter is going to be even better and you … [Read more...]

Smoked Pork Spare Ribs Just Got Better

Smoked Pork Spare Ribs

Just when you thought smoked pork spare ribs couldn't get any better, I start researching, messing with the process, and trying out new methods to come up with the best possible method for not only getting them smoky but in making them perfectly tender and tasty. I know there are a few of you who seem to not care for the 3-2-1 method but based on the emails and comments that I receive, most of … [Read more...]

Smoked Rib Tips (Smoked Riblets)


Known and loved by many inside barbecue circles, smoked rib tips are as tender and delicious as you can get with  enough natural fat mixed in to keep them moist throughout the entire cooking process. You may cook spare ribs without trimming them down to St. Louis style but many of us trim them to help them to cook better and for better presentation and when you do, you are left with some tasty … [Read more...]

How to Master Smoked Pork Ribs

Hello newsletter friends and welcome to this special edition of the smoking meat newsletter where we will take a long, hard look at how to master smoked pork ribs. In this article, we are going to look into the different methods of preparing and smoking ribs to make them turn out super tender, juicy and flavorful beyond words. Pork Ribs just happen to be my absolute favorite … [Read more...]

Wet, Sauced Up, Sticky Smoked Ribs


Welcome to the Smoking Meat newsletter where we are always smoking up something and showing you exactly how we did it. This week I decided to step outside of my own box and do something that I have been asked to do many times.. wet, sticky smoked ribs! I have always preferred the ribs to be dry rubbed and smoked with maybe a little sauce on the side. This method calls for dry … [Read more...]

Smoked Rib Recipe ~ 3-2-1 Method

I wish I had a dollar for every smoked rib recipe.. there are many, many recipes but not all of them are worth their proverbial salt.. fortunately, I have learned of one recently that I really like and you will too. It is called the 3-2-1 method and I must warn you that this smoked rib recipe bends the rules of most purist smokers.. it uses (gasp!) aluminum foil during a portion … [Read more...]

Smoking Ribs (and other meat) Without a Smoker


Welcome to this edition of the Smoking Meat newsletter! I have quite an interesting article lined up for you today and it involves traveling, visiting relatives and needing to smoke ribs. This is precisely what happened to me and I took it as a rare opportunity to show that skill is a greater asset in smoking meat than the tools and equipment used to actually smoke the meat. As some of you … [Read more...]

2-2-1 Ribs on the Big Green Egg Ceramic Cooker


Hello and welcome to this edition of the smoking meat newsletter where I have some exciting meat smoking information lined up for you.. specifically baby back ribs also called loin back ribs. One of the most frequent questions that I get in my email inbox is how to achieve "fall off the bone" tender ribs and while many of our competition friends and judges frown on ribs that are that … [Read more...]

Smoked Baby Back Ribs


Hello smoking meat friends! Welcome to this edition of the smoking meat newsletter and I am so excited to be talking about smoked baby back ribs. Smoked ribs are my own personal favorite when it comes to food.. it's my food passion and I am very picky when it comes to the flavor and tenderness of the ribs as well as the method used to cook them. Every time I go to a new barbecue … [Read more...]

Smoked Ham and 3-2-1 Smoked Ribs- December 2010 Newsletter


Hello friends and welcome to the December edition of the smoking meat newsletter. With Christmas coming in less than 10 days, I want to make sure that all of you are prepared for the cooking part of the holiday and for this reason, I am presenting a double feature newsletter where we will be talking about smoking the traditional ham as well as smoking up some mighty tasty 3-2-1 spare … [Read more...]