Award Winning Pork Ribs
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.
1-8 slabs pork ribs, St. Louis or baby back (also called loin back)
Barbecue sauce to taste
KC Masterpiece® Classic is recommended
Light your Pit Barrel® according to the instructions.
Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
If present on bone side of the ribs, trim the skirt so that it’s flush with bones.
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.
Moderately coat both sides of ribs with the Beef and Game Pit Rub.
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.
Hang the ribs from the rods in the Pit Barrel®, leaving space between each slab, and secure the lid.
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.
Remove the slabs from the Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.
Hang the ribs back in the Pit Barrel® and cook for approximately 30 minutes until BBQ sauce is caramelized.
Remove ribs from the Pit Barrel® (confirming doneness), and cut into individual ribs using the Ultimate Chef's Knife.
Desired Temp: 160º