Welcome to our latest blog post where we explore the mouthwatering world of Texas Style Ribs! In this post, we’ll dive into the art of smoking ribs with one of the best recipes out there: Malcom Reed’s. As you follow along, you’ll learn the step-by-step instructions on how to prepare, cook, and serve these delicious ribs that will leave your taste buds wanting more. So whether you’re a seasoned pitmaster or a beginner looking to master the art of smoking ribs, this post is for you. Get ready to fire up your smoker and let’s get started!
Introduction:
There’s nothing quite like a perfectly smoked rack of ribs. The crispy bark on the outside, the tender meat on the bone, and the melt-in-your-mouth flavors are enough to make anyone’s mouth water. If you’re looking to learn how to make Texas-style BBQ ribs, you’ve come to the right place. In this article, we’ll be sharing Malcom Reed’s recipe for smoking the perfect rack of ribs, step by step. Just be prepared, because these ribs are going to be life-changing.
Ingredients:
- 2 slabs of St. Louis Spare Ribs
- Salt
- Coarse ground black pepper
- Water
- Apple cider vinegar
- Killer Hogs Hot Pickles (optional)
Directions:
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Prepare your smoker: Before you can start smoking your ribs, you need to make sure your smoker is ready to go. If you are using a wood-burning smoker, get your wood fire started and let it burn down to hot coals. If you are using a gas or electric smoker, set it to the desired temperature and let it preheat.
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Trim the ribs: To prepare your ribs, remove the membrane from the back of the ribs (ask your butcher to do this for you if you’re not sure how). Then, trim off any excess fat and silver skin.
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Season the ribs: Generously season both sides of the ribs with salt and coarse ground black pepper.
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Smoke the ribs: Once your smoker is ready, place the ribs bone down on the grates and close the lid. Let them smoke for 30 minutes before basting them with a mixture of water and apple cider vinegar. Baste the ribs every 30 minutes with the same mixture.
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Wrap the ribs: After smoking for 2.5 hours, wrap the ribs with aluminum foil and continue to smoke for another 2 hours.
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Rest the ribs: When your ribs are finished cooking, remove them from the smoker and let them rest for 15 minutes. This will allow the juices to settle and make the meat even more tender.
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Serve the ribs: Once the ribs have rested, cut them into individual pieces and serve them hot. No additional sauce is required, but if you want to add a little kick, serve them with some Killer Hogs Hot Pickles.
FAQs:
Q1. What type of wood is best for smoking ribs?
A1. For Texas-style BBQ ribs, use oak wood chunk or mesquite chunk or pellets.
Q2. Can I use baby back ribs instead of St. Louis Spare Ribs?
A2. Yes, you can use baby back ribs or any other ribs for this recipe, but the cooking time will vary depending on the type of ribs.
Q3. Is it possible to smoke the ribs on a gas grill?
A3. Yes, you can use a gas grill to smoke the ribs, but you will need to use a smoker box or foil packet filled with wood chips to create the smoke.
Q4. Can I marinate the ribs before smoking them?
A4. While some people like to marinate their ribs before smoking them, this recipe does not require marinating.
Q5. Can I freeze the leftover ribs?
A5. Yes, you can freeze leftover ribs. Just wrap them tightly in aluminum foil or plastic wrap and store them in an airtight container in the freezer for up to 3 months.
Conclusion:
Now that you know how to smoke Texas-style BBQ ribs, it’s time to get cooking. Remember to follow the directions carefully and use the correct type of ribs to achieve the best results. With Malcom Reed’s recipe, you’ll be able to wow your friends and family with your newfound BBQ skills. So fire up that smoker and get ready for some finger-licking good ribs!
