Pork Ribs

29 07, 2015

Smoked Baby Back Ribs – Tender and Easy

By |July 29th, 2015|Newsletters, Pork|4 Comments

As you may know from reading my posts, I have a "thing" about ribs.. namely pork ribs and to get even more specific with it, smoked baby back ribs! There's a lot to love about these considering they usually have a good bit of meat on them, they cook up in around 5 hours and there's [...]

23 04, 2015

Smoked 3-2-1 St. Louis Style Spare Ribs

By |April 23rd, 2015|Newsletters, Pork|5 Comments

Smoked spare ribs are king where flavor it concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better  experience. Cooking them in the smoker using the 3-2-1 method will create smoked ribs that are exceptionally tender.. just the [...]

18 09, 2014

Smoked Spare Ribs 4-1-1 With Butter Inside

By |September 18th, 2014|Newsletters, Pork|13 Comments

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 [...]

16 01, 2014

Smoked Pork Spare Ribs Just Got Better

By |January 16th, 2014|Newsletters, Pork|22 Comments

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 [...]

26 09, 2013

Smoked Rib Tips (Smoked Riblets)

By |September 26th, 2013|Newsletters, Pork|5 Comments

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 [...]

28 02, 2013

How to Master Smoked Pork Ribs

By |February 28th, 2013|Newsletters, Pork|10 Comments

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 [...]

25 10, 2012

Wet, Sauced Up, Sticky Smoked Ribs

By |October 25th, 2012|Newsletters, Pork|6 Comments

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 [...]

6 10, 2012

Smoked Rib Recipe ~ 3-2-1 Method

By |October 6th, 2012|Pork|31 Comments

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 [...]

13 09, 2012

Smoking Ribs (and other meat) Without a Smoker

By |September 13th, 2012|Newsletters|0 Comments

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 [...]

12 07, 2012

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

By |July 12th, 2012|Equipment, Newsletters, Pork|16 Comments

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 [...]