The Summer of Ribs: Part 1 of 4

As we begin to celebrate America 250, I think about the most American of foods. Debate all you want, but there are few things more American than barbecue ribs, revered as one of the nation’s most treasured regional crafts.

This is the first installment of my four-part series on ribs. Every week in June leading up to the Fourth of July, I will dive into a few tried-and-true methods, discuss different styles and explore what the Kansas City Barbeque Society (KCBS) looks for in “the perfect rib.”

Everyone can make great ribs, and if you use a smoker or offset grill, the 3-1-1 method (not quite the 3-2-1 method) is a reliable way to consistently achieve excellent results. Have some blues playing in the background and dive into the “Summer of Ribs.”

The 3-1-1 method is relatively simple. First, remove the membrane from the back side of St. Louis-cut ribs and trim off any loose flaps of meat. About a half-hour before putting them on the smoker, lightly coat the ribs with yellow mustard before liberally applying your barbecue rub.

Texas barbecue expert Aaron Franklin uses a mixture of kosher salt, coarse black pepper, chili powder, garlic powder, onion powder and paprika for a flavorful bark and beautiful red color. Let the rub “sweat in” while your smoker heats up. Tweak it as you see fit.

Smoke

Once prepared and seasoned, the ribs are ready for the smoker. Set your smoker to 225 degrees and use hickory pellets. Smoke the ribs, meat side up, for three hours.

This step is all about infusing the ribs with smoky flavor while developing a rich, flavorful bark.

Wrap

Transfer the ribs to a large double layer of foil. Before wrapping, sprinkle the foil lightly with brown sugar, add a few pats of butter and drizzle honey over an area just slightly smaller than the ribs.

Place the ribs meat side down onto the mixture and wrap tightly. Leave a small opening at one end and pour in a splash of apple juice or apple cider vinegar. Seal them up and return them to the smoker for one hour, meat side down.

This step tenderizes the ribs. Your target internal temperature is 190 degrees. If your probe slides in easily, they are ready to finish. If not, they need a little more time.

Finish and glaze

Remove the ribs from the foil and place them back in the 225-degree smoker, meat side up. Increase the heat to 250 degrees.

After 30 minutes, brush the meat side with a thin layer of barbecue sauce and let the sauce set. Be careful not to let the sugar-laden sauce caramelize and burn.

The ribs are done when the internal temperature reaches 203 degrees and the sauce has set. Another good indicator is the “bend test.” Holding the rack with tongs about 4 inches from one end, the ribs should bend easily in the middle.

If you want to experiment, cook two slabs of ribs and try a different approach with one rack. Skip the wrap ingredients – the butter, brown sugar and honey – and instead lightly sauce the ribs before wrapping them after the initial three hours. Leave them wrapped in the smoker for two additional hours.

You may like that version even better. Have fun with it and enjoy the process.

As always, I urge you to eat fresh, dine local and be happy!