buttrub.com Competition Ribs
Ribs are a tough cut of meat. A common mistake is cooking at too high a
temperature, as in grilling. Slow it down and cook ribs indirectly at
But first, learn to remove the membrane on the back side of the ribs. You can
lift it up with a metal skewer. Get a grip and then pull it off. This is to
allow seasoning to penetrate both sides of the rack and will also help the fat
render off from the ribs.
We season every rib with a moderate application of Butt Rub®. Season prior to
placing on the grill. Keep temperature low as mentioned and after the 1st hour
mist the ribs lightly with apple or pineapple juice. Baby backs will reach ideal
tenderness in approximately 4 1/2 hours and spareribs will need approximately 1
hour more. You may choose to "finish" the ribs with applying a sauce or glaze,
the final 15-20 minutes of cooking, although these ribs will be delicious
without a sauce.