Last Meal Ribs
- 1 slab ribs – babyback St. Louis cut, or spareribs
- 4 tbsp BDC rub
- 1 tsp kosher salt
- 1 cup Kansas City Classic Sauce
- Skin & trim. If the butcher has not removed the membrane from the bone side of the ribs, remove it yourself. Rinse carefully.
- Salt. Dry brine the ribs. Use about 1/4 teaspoon per pound. If you can, give the salt 1 to 2 hours to be absorbed.
- Rub. Wet your hands and pat the meat so it has a slight wet film on it for the rub to stick to. Sprinkle enough BDC Rub to coat all surfaces but not so much that the meat doesn’t show through.
- Fire up your smoker or set up your grill for 2-zone-cooking and get it to 225°F in the indirect zone.
- Smoke. Add about 4 ounces of dry wood at this time. Put the wood as close to the flame as possible.
- Relax. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or write your mother!
- More smoke. When the smoke dwindles after about 30minutes, add another 4 ounces of wood. That’s it. Stop adding wood. If you have more than one slab on, halfway through the cook you will need to move the ribs that are closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up; there is no need to flip the slabs.
- The bend test. The exact time they will be ready will depend on how thick the slabs are and how steady you have kept the temperature. Then check to see if they are ready using the bend test.
- Sauce and serve. When the meat is ready, paint both sides with sauce and cook for another 15 minutes or so or sizzle it on a hot grill for just a minute or two. One coat of a thick sauce should be enough. Now be ready to take a bow when the applause swells from the audience.