Recipe courtesy of Butch Lupinetti
Episode: BBQ
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The Secret to Cooking Great Ribs
Yield:
open
Level:
Intermediate
Yield:
open
Level:
Intermediate

Directions

Select a lean rib and cut off the visible fat.We like our ribs lean, tender, and beautiful. Cook them low andslow. Two pounds or less will take 4 1/2 hours at 225 degrees F.In the smoker is best.

Select a lean rib and cut off the visible fat.We like our ribs lean, tender, and beautiful. Cook them low andslow. Two pounds or less will take 4 1/2 hours at 225 degrees F.In the smoker is best.

Lay the ribs out and put your seasoning rub onthem. Let them sit for half an hour, 1 hour or 2 hours.Overnight really is best. In the refrigerator.

Lay the ribs out and put your seasoning rub onthem. Let them sit for half an hour, 1 hour or 2 hours.Overnight really is best. In the refrigerator.

Just lay them on your grill real nice. Put theribs (or other meat) on the side that doesn't have the fireunder it, we call the "hot and not."

Just lay them on your grill real nice. Put theribs (or other meat) on the side that doesn't have the fireunder it, we call the "hot and not."

Put wood chips on your fire side. Take a pieceof heavy duty aluminum foil, be sure to soak chips (we likehickory), wrap them up real good and poke some holes in the topof the foil and then put them on the fire or coals.

Put wood chips on your fire side. Take a pieceof heavy duty aluminum foil, be sure to soak chips (we likehickory), wrap them up real good and poke some holes in the topof the foil and then put them on the fire or coals.

put the sauce on the ribs

Be careful not to burn them. When your ribs or

meat get bubbly, not burnt, flip them. Sauce the other side

until it bubbles. This should take 3 to 5 minutes total. Remove

from the grill and enjoy! When you are all done and cooled down,

take your tongs and discard your foil package of chips in a

metal container

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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