There are two basic results for good barbecued ribs, fall of the bone and bite off the bone where you can bite the meat and it pulls from the bone but doesn’t fall off. As She Who Must Be Obeyed likes bite of the bone, that is what I usually make. However, making fall of the bone ribs with the 3-2-1 method is a perfect way for beginner barbecue users to learn to make great ribs. I wanted to do some ribs for my ShawTV East Kootenays Community TV program, “You Can Make It”. 3-2-1 ribs were my choice for the shoot. Continue reading 3-2-1 Spareribs→
I love Country Style Ribs and have posted recipes using them. However, I was asked a question on social media. They wanted to know the basics for cooking Country Style Ribs in a smoker. Nothing fancy, just the basics. This post is my response. Continue reading Smoked Country Style Ribs→
The supermarket had side ribs on sale. As is often the case with ribs that were on sale, these were thin and raggedy. However, I am cheap and I do love ribs. Ribs were purchased. Continue reading Korean Glazed Ribs→
You might have guessed from the number of rib posts I have that I love ribs. I had a friend coming up from Montana and if you are going to serve an American friend ribs, they better be classic. So, I made a rib classic, St Louis Ribs. Continue reading St Louis Ribs→
I love Country Style Ribs. It is too bad they aren’t actually ribs. I think the butchers of the world just want to mess with us. There are butt roasts that come from the shoulder and Country Ribs that aren’t ribs. Sigh. Fortunately they are delicious whatever they are. Continue reading Sweet Thai Chili Country Style Ribs→
I have a great brother. He lives near a great butcher (Love’s Meat in Vegreville, Alberta). He recently visited and I cooked some long ribs he brought. These weren’t your usual all fat very little meat ribs. They were thick, meaty, well marbled ribs. A hushed sound fell over the room as I unwrapped them! Continue reading Teriyaki Long Ribs→
I have this recurring problem. I go to a restaurant and order something. I really like it so I go back to the restaurant. Do I order what I liked the first time because I know I like it? Or, do I try something different that might be even better? Continue reading Memphis Ribs→
One of the great things about food is that all parts of the world give us their traditions and techniques. I had some Country Style Ribs and I wanted to try something different. Steve Raichlen’s book, Planet Barbecue had a recipe in it for pork heavily seasoned with paprika and onions and then grilled. I was inspired to give it a try and changed it to my tastes and for smoking on my Louisiana Grills pellet smoker. Continue reading German Country Style Ribs→
