Serving size: 2
Calories per serving: 180

Rinse the ribs in cool water to remove any bone bits from the butchering and any bacterial film that grew in the package (don't worry, cooking will sterilize the meat). Pat dry with paper towels.

If the butcher has not removed the membrane from the back side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps smoke and sauce out. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Finally, trim the excess fat from both sides. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking.

Coat the meat with a thin layer of vegetable oil because most of the flavorings in the rub are oil soluble, not water soluble. The oil will help the flavor get beyond the surface and help make the bark, the desired crust on the top. A lot of seasoned barbecue cooks use a base of mustard, but I think oil works better. Sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat, rub it in, and let it sit in the fridge for about an hour. Some folks insist on putting the rub on the night before, but I don't think this is necessary.

Set up your cooker for 2-Zone or indirect cooking.

Preheat your cooker to about 225°F and try to keep it there throughout the cook. This is crucial: You can absolutely positively noway, nohow rely on bi-metal dial thermometers. Even if you spent a fortune on your grill they mount unreliable thermometers on them. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter.

On a charcoal grill, adjust the air intake dampers at the bottom to control heat on charcoal grills. Intake dampers are more effective than exhaust dampers for controlling the temp because they reduce the supply of oxygen to the coals. Take your time getting the temp right. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F. Click here for more about how to calibrate your grill. To learn more about what happens inside the meat when it is cooking read my article on meat science.

Smoke. For charcoal or gas cookers, add 4 ounces of wood at this time. On a gas grill, put the wood as close to the flame as possible. On a charcoal grill, put it right on the hot coals. Resist the temptation to add more wood. Nothing will ruin a meal faster and waste money better than oversmoked meat. You can always add more the next time you cook, but you cannot take it away if you oversmoke.

Put the slabs in the cooker on the indirect side of the grill, meaty side up. Close the lid and wait.

When the smoke dwindles after 20 to 30 minutes, 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 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. You can peek if you must, but don't leave the lid open for long.

This trick involves wrapping the slab in foil with about 3 ounces of liquid such as apple juice, for up to an hour to speed cooking and tenderize a bit. Almost all competition cooks use the crutch to get an edge. But the improvement is really minimal and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and any time in foil can soften the bark and remove a lot of rub. I recommend it only for competition when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs.

Although I insist that you buy a good digital meat thermometer for grilling, this is one of the few meats on which you cannot use a thermometer because the bones have an impact on the meat temp and because the meat is so thin. Allow 5 to 6 hours for St. Louis Cut ribs and spare ribs, or 3 to 4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady you have kept the temp. If you use rib holders so they are crammed close to each other, add another hour. Then check to see if they are ready. I use the bend test (a.k.a. the bounce test). Pick up the slab with tongs and bounce it gently. If the surface cracks, it is ready.

Now paint both sides with your favorite home made barbecue sauce or store-bought sauce and put it directly over the hottest part of the grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, remove the water pan and crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but no more! Don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.

If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now be ready to take a bow when the applause swells from the audience.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Prep time: 1 hour
Cook time: 1 hour
Yield: Serves: 2-4

Serving size: 3
Calories per serving: 294

Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.

Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's").

Rub mixture into meat, cover and marinate overnight.

Grill meat over low/medium coals until done to taste.

Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side) of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.

*raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined) does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.