/ck/ - Food & Cooking

>>13967423
OP, this is what I do and people talk about my ribs for the next week because they're so good.
Get yourself a nice St Louis style cut. You're going to want to season them the night before and toss them in the fridge. The following day, get your grill up to about 225 and toss a chunk or 2 of wood on the coals (I prefer a mix of hickory and cherry). Maintain that temp and smoke for about 3 hours. Take them off the grill, wrap them in some aluminum foil or paper with some a couple of small pats of butter, a drizzle of honey, a sprinkling of whatever rub you used, and just a tiny splash of apple juice. Fire them in the oven for 2 hours @ 250. Unwrap and throw back on the grill, meatside down to get a nice little char on them. Flip over, cut the heat to the burner directly under them and finish on indirect heat. Brush a little sauce on them once you do this and again in another 10 minutes.

Yes, this shit takes a while, but you will have the most amazing ribs you've ever had. If you're expecting guests and want to do it ahead of time, you can cut the heat to the oven and let them sit in there until your company arrives. Then fire up the grill and you can have them completed in about 20 minutes.