The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Ribs

Thu Jun 2, 2011

Meat Tips: Cutting a St. Louis Style Rack of Ribs

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Coffee-rubbed Ribs

By far, my favorite cut of ribs are a St. Louis style. This rectangular rack trimmed from a full rack of spare ribs provides the great flavor of spare ribs with the uniformity and manageable size that you get from baby backs. When first starting to learn how to barbecue, I'd go to Whole Foods to pick up racks already trimmed to a St. Louis cut, but I was paying a premium to have the work done for me, so I quickly learned how to butcher these at home, which is quite easy once you learn how.

Your meat tips await after the jump >>

Thu Jul 31, 2008

Ribs Gone Tropical

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Pineapple Braised Ribs

I have to thank the barbecue gods for Mike Mill's Apple City Ribs. That recipe has provided me with rib perfection, leaving no good reason to stray, but for the sake of diversity, I decided to go out on a limb and try something a little different. If I was going to venture into the new, I wanted it to be in uncharted Meatwave territory, leading me to a recipe that featured different flavors (pineapple, honey, garlic), different method (braising), and a different pitmaster (the great Chris Lilly).

More and recipe after the jump >>

Mon Oct 8, 2007

Pork Jerky

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Jerk Ribs

Now this story I'm about to unfold took place back in September, just about the time when I was finishing up my travels and settling back into my regular meat eating activities. I only mention it because sometimes there's some ribs - I wouldn't say the greatest ribs - but sometimes there's some ribs that are just the right ribs for that time and place, fits right in, and those are these jerk ribs, in New Pork City.

More and recipe after the jump >>

Thu Jun 21, 2007

Ribs a Long Time Coming

Posted by

Meatup

I'm assuming that by now you are armed with a spice grinder and a homemade, world class rub. If you're not, you should know that I am very disappointed with you. I mean, you had two days to get this together, how much more time and motivation do you need?!!?! Well, if it is a matter of motivation, how about making something insanely delicious out of that rub...something like Mike Mill's Apple City Barbecue Grand World Champion Ribs?

More after the jump >>

Sun Apr 29, 2007

Parting Gifts

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Vietnamese Ribs

It's been long, too long really, since I fired up the smoker and got things going again. Sure there were efforts put forth, but mainly laziness prevailed over good intentions and I have not produced any barbecue since October (gasp). I'm not sure this weekend would have changed that either if it were not for the thoughtfulness of my now ex-co-workers.

More and recipe after the jump >>