JOE BUD'S CLASSIC PORK RIBS
Over the years, we have experimented with many cooking techniques for our own enjoyment and we are now passing one to you that is sure to please your family and friends. Under ideal conditions, we slow cook our pork ribs on a large pig cooker. Friends often ask, " how can I get my ribs to turn out as good as yours since I don't have a large pig cooker and I don't cook large quantities like you do?"
Because most back yard grills are not designed for slow cooking and the heat source is often too close to the meat, the result is dry, burned, tough and overcooked or worse, undercooked ribs. The ribs will render a certain amount of fat into the fire causing flare ups and ruining your meal. Each grill cooks differently. Know your grill.
CITY AND SUBURBAN METHOD:
For an almost fool proof method to cook pork ribs to be proud, pay attention!!
Preheat oven to 375 F. and start charcoal if finishing on a charcoal grill.
Use one and a half pounds of charcoal. Liquid fuel starters are not recommended
as they could adversely effect the taste of the meat.
We prefer using the three and under pork rib, which means 3 lbs. or under per slab of ribs. As an alternative, we have used the larger sparerib. The full sparerib is typically sold with the brisket intact. We first cut the brisket off using a sharp knife. The line of the brisket runs perpendicular to the end of the rib bones. After removing the brisket, you should have a slab of ribs approximately 5 inches wide and 18 inches long and a brisket approximately 2 to 3 inches wide and 12 to 18 inches long. Wash the slab and the brisket off under cold water.
2 pork rib slabs prepared
as shown above
2 pork briskets as shown above
1 cup Joe Bud's Everything Sauce (hot or mild)
1Tbl black pepper
1Tbl salt
1 large Roaster pan - 12" x 18"
Sprinkle salt and pepper on both sides of ribs and brisket. Lay ribs and brisket in roaster and cover pan with heavy foil. Place large roaster pan on middle oven rack. Cook for 1 hour and 30 minutes and remove from oven. Carefully remove ribs from pan to transfer to the grill. If using a gas grill, turn heat to low. Arrange ribs and brisket on grill and cover. Cook for 10 minutes on each side with low or indirect heat, and baste generously on each side. Sauce will caramelize meat to a golden brown color. Ribs should easily pull away from the bone. Brisket should be sliced on an angle. Serve while hot. Heat additional sauce for table side dipping. Enjoy!!
NOTE: If you do not have a grill, carefully remove ribs from the large roaster pan and broil in oven on LOW for 8 minutes on each side. Pour off accumulated grease. Place ribs and brisket back in pan and baste generously. Broil 5 minutes on each side and baste on each side. The ribs will usually cook a little faster than the brisket. Slice with knife to check for tenderness and cook longer if needed. DO NOT OVERCOOK. Heat sauce for tableside dipping!
Serves 4 to 6