Recipe courtesy of Butch Lupinetti

The Secret to Cooking Great Ribs

  • Level: Intermediate
  • Yield: open
Share This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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."
  6. 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."
  7. 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.
  8. 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.
  9. put the sauce on the ribs
  10. Be careful not to burn them. When your ribs or
  11. meat get bubbly, not burnt, flip them. Sauce the other side
  12. until it bubbles. This should take 3 to 5 minutes total. Remove
  13. from the grill and enjoy! When you are all done and cooled down,
  14. take your tongs and discard your foil package of chips in a
  15. metal container

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.