Grilling and Smoking Association July 2018

PRST STD US POSTAGE PAID BOISE, ID PERMIT 411

1180 N. Town Center Dr. Suite 100 Las Vegas, NV 89144

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3-2-1 Method for Smoking Ribs

The History of Hot Dogs and Burgers Are You Ready for a Challenge?

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Hawaiian-Style Finger Ribs

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Pork Ribs 101

Pork Ribs Identified Pork ribs come in many shapes and sizes. They can have slightly different flavors and can be cooked up in many different ways. Here are the four most popular cuts of ribs you’ll find in the world of BBQ. This article is intended to help you identify exactly what you’ll need for a specific cook. Take a look! Baby back ribs are far and away the most popular kind of rib. The baby back is cut from the top section of the rib cage. This cut usually has the most meat and it tends to cook faster on the grill than spare ribs. When you buy baby back ribs, look for a rack of 10–13 ribs — any less than 10 and you’ve found

yourself a cheater rack. Since they are smaller than spares, baby backs are often cooked using a 2-2-1 method (2 hours in smoke, 2 hours wrapped, 1 hour in smoke), rather than the 3-2-1 method. Country-style pork ribs are thick- cut and can be cut from either the loin or the shoulder. These aren’t considered ribs by everyone and have more in common with chops than the other rib cuts — but that doesn’t make them any less delicious. Another thing: Sometimes, if a pork butt doesn’t meet the grade of being called a butt, they may sell it as boneless country-style ribs.

Spare ribs are cut from the lower section of the ribs under the pig. They have a longer bone structure and a little less meat than baby back ribs. When you’re looking for spare ribs, they should consist of 11–13 ribs. Another thing to note: Spare ribs only come from pork, while short ribs, a similar cut, come from beef. St. Louis-style ribs are a variation of spare ribs. The difference is that St. Louis-style lacks the rib tips and brisket flaps. The sternum bone is also removed. This means less cartilage and it gives you a nice-looking, rectangular slab of rib, which can make for a great presentation when it comes out of the smoker or off the grill.

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