Pork ribs smoked on my Weber kettle with chunks of pecan wood. 4 hours at 225, bumped to 275 for the 5th hour. Then Wrapped with nothing but smoked beef tallow in tinfoil (I didn’t have pork lard lol) until tender, this time about 206°. Usually I’d do a combination of spices for the rub, and stick to something closer to the 3-2-1 method. Wrap with butter and brown sugar, then glaze and put back on for the last hour. 3-2-1 doesn’t compete with these and I’m never making ribs any other way
by SteveTacoBell
34 Comments
The way it should be
No notes. 11/10.
Looks bomb. I still want a little tangy sauce to cut the fat, but I can always just have a side of slaw or something.
Salt pepper and garlic are all that I use on my offset. No glazes.
That’s is such great shot, those ribs are glistening 😮💨
I’ve been preaching this shit for years. I spent 10+ yrs clowning around trying to find that “perfect rib” rub. One day I got lazy and did a simple SPG with a super light honey glaze to finish and fuuuuuuuuck those were the best ribs I’ve ever made.
I never really understood the appeal of competition style bbq
Oh hell yeah
My biggest problem is every time I nail it, the next time I forget or change something and I end up chasing a dream.
I have fed hundreds of thousands of people exactly like this. Good job! Enjoy
Those hands though!!! Hey, Boy Hey!!! I’m only saying boybecause of the Taco Bell Steve Name!!!! Ribs look amazing!!!!
Salt, pepper and meat! That’s all you need. Looks great!
The delicious road less traveled. S&P is the root.
They look 👊🏼
I do it this way too
I’ve always had my best results with SPG. Sometimes I’ll use something sweater on top but the base is always SPG
the meat never needs sauce. you have leveled up.
Sometime I feel like SPG, sometimes I feel like something else. No reason to fully commit one way or the other.
Many try and over-do-it.
💋
You make a strong case. Love the finish on them!
The last rack that I smoked I used salt pepper and paprika only. After 3 hours smoking I put some sorghum syrup on them and wrapped them. The flavor was amazing and couldn’t taste the syrup. 3-2-1 technique
Nice nails Steve!
Competition style doesn’t appeal to me
I’ve always found a good piece of meat, cooked properly, really only needs salt and pepper. Maybe chicken breast needs some seasoning.
Glistening! Sauce on the side is what it should be. Nice bark and those look super juicey and tender!
Yeah, made this conversion about 10 years ago. In my house we say “you only need sauce for bad BBQ.” My family and neighbors all love the salt and pepper….
Sorry, but you lost me with those gross fingernails and apologies. I just don’t find that a thing or appealing in one way shape or another.
If they tasted good, otherwise great but I just can’t stand that touching food with those claws and I realize it’s not my food. It’s your food, but it is just gross to me.
Good looking bark. Did you wrap?
This is the way
I’m a strict no sauce guy, in part because I eat keto, but also because I hate gloppy commercial ribs. I do a fairly heavy rub.
S & P the choice for me
Competition rules stifle brisket innovation. You’re not allowed enough time to make truly the best brisket. Can’t even bust out my teriyaki brisket.
I dunno man. Rendezvous hot bbq is amazing on ribs.
I call those nude ribs. They really are fantastic.
Spg all the way