Louis ribs, look for plenty of meat and fat, but make sure the fat is evenly marbled throughout the ribs. The meat should be a solid, healthy pink, and there should be no odor or bone exposed. That’s up to you, but talking to a butcher can help you get the details of what you’re about to serve.įor baby back ribs, look for an even looking rib, a solid slab with little fat and good moisture content. Many people prefer to have never-frozen ribs, saying it affects the texture. If possible, get your ribs from a butcher who can tell you about the pigs and the quality of the meat. For the best no wrap ribs, make sure you choose good meat. This recipe is super-simple and easy, and most of the heavy lifting will be done by the technique. If you’re feeding a crowd at a cookout or dinner, baby back is a solid choice. They’re smaller, too, so they are easier to handle without a fork and knife. If you like ribs as finger food, baby back ribs still pack in lots of flavor. Louis ribs have more fat, so if juiciness and tender meat is your goal, this is the rib for you. For new grillers, this can make them easier to work with because they can cook and brown more evenly. They usually have more meat than baby back ribs, and they are generally flatter. Louis spareribs, are cut from the belly, not the back. Louis ribs, also known as spareribs or St. They come from the area where the spine meets the rib. Baby back ribs, also known as loin ribs, pork loin back ribs or back ribs, are shorter than spareribs. With Swine Life’s No Wrap Ribs, you can make the ribs with either St. We also have all of the accessories you need to make your grilling experience even better. Once the popularity of your ribs gets out, you might need a new Grilla Grill. These ribs had a great bark and really picked up a good smoke flavor from the cherry pellets. They don’t have to rest too much longer than that but you definitely want them to cool off a little. Once I got the ribs off, I let them rest for at least 10 minutes. I would say anything between 205-210 will be perfect. If you are still unsure you can always temp them between the bones. The meat will be super soft between the bones. The probe should melt right into the ribs. I always like checking the ribs for tenderness with a small temp probe or toothpick. At this point if they are getting too dark you can always tent them with foil.Īt the 4 hour mark the ribs should be perfectly tender and ready. I checked on them at the 2 hour mark just to see how they look. Once we get them on the pit we are letting the pit do all the work. Once the pit gets up to temp it time to get these ribs on!Īs far as smoking these ribs, its as simple as it can get. I applied a pretty heavy coat of rub on both sides. Since we aren’t wrapping these ribs a low sugar rub will do better and keep the ribs from getting too dark. You can use any rub you would like but, I would avoid rubs with a lot of sugar. This will give me a couple of minutes to get these ribs seasoned and ready for the pit.įor seasoning we are going to use our very own “Mississippi Grind”. To save time I went ahead and fired up the Silverbac and set it to 250. As far as prep work, I only removed the membrane and didn’t worry too much about trimming. To start, we picked up some ribs from out local grocery.
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