Everyone loves ribs so let’s dig into them!
Dry ribs or saucy ribs smoked pork ribs live fire beef ribs Dino ribs spare ribs back ribs St. Louis ribs we could go on forever let’s dig into this topic and see what fits you in the wide world of ribs.
The classic pork rib is a 321-style method of smoking a well-seasoned rack of side ribs for three hours at 225 to 275 degrees.
Then you wrap them in foil add a little bit of Apple juice and butter and put them back in the smoker for two hours.
To finish you’ll pull them out of the wrap place them back on the smoker meat side up and sauce them with whatever barbeque sauce you like to tighten up the sauce and finish the ribs off sticky.
A dry rib can be any of these ribs seasoned with salt and pepper and garlic you could use Montreal steak spice for any of your pork rubs or beef rubs the key here is that you’re not going to wrap them and you’re not gonna sauce them to finish I find a lot of these ribs to be a lot more flavourful of the meat they have and they’re great with beer.
Dino ribs or big beef plate ribs are one of My all time favourites a two or 3 inch thick heavily marbled beef rib from flat portion of the rib cage.
You season these ribs up with salt pepper and garlic and treat them pretty much like a brisket that’s their nickname in the smoking World is brisket on a stick and I absolutely love them they’re always incredibly juicy super beefy and they really take that smoke in a classic wood is Hickory or Mesquite.
Your Korean short ribs are just big Dino ribs cut into half-inch slices cooked hot and fast over open grilling and season with some kind of bill Gogi or sweet soy sauce.
The St. Louis rib is the rib section located down by the belly these ribs will have more fat on them and generally less meat because there’s less in that section these are usually grilled more often and then slow smoked and pack a wonderful heavy pork flavour.
Dino ribs or big beef plate ribs are one of My all time favourites a two or 3 inch thick heavily marbled beef rib from flat portion of the rib cage.
Written by Mel Chmilar jr.
