I looked all over for Faithful BBQ Dog, it had been a week since we fired up the pit and then I saw him, weak from lack of "Q" and barely hanging on by a thread. It was Father's Day and it was time to spring into action!
Out came some nice looking St Louis ribs from Cash & Carry (Smart & Final in some areas) that I nabbed for $1.33 a pound! I stripped off the membranes and prepared some Memphis Dust rub, which can be found at amazingribs.
This rub is my new "go-to" rub for all things pork. I think it is amazing, I only made three changes, I decreased the ginger a little and added a little New Mexico Chili Powder, then, taking a cue from Myron Mixon I cut the sugar in half and used granulated honey for the second half of the white sugar.
I hit them with the rub and let them sit for a while to soak in the goodness. (sorry it was a little blurry)
Meanwhile, Faithful BBQ Dog was starting to get the coals ready.
Because my pit is so small I am forced to use Rib Racks. But on they went anyway on their way to being happy ribs.
After two hours in some Peach wood smoke I hit them with brown sugar, honey and squeeze Parkay and wrapped them tight for two hours at 225 degrees.
Four hours in and as I unwrapped them they looked just awesome. The bones were exposed just right and the smell was heavenly. Can manly pitmasters use the word "heavenly"?
I plopped them back on the grill for some sauce (Kraft Hickory Honey Smoke with some Franks Red Hot Buffalo added) and a just small handful of peach chips for that added little smokiness to the sauce. I did this for about an hour, re-saucing several times and then just barely dusting the ribs with some of the Memphis Dust.
Here is the finished product as it came off the pit and was cut up for dinner.
It's always nice to have an audience. Note how perky Faithful BBQ Dog looks now (other dog is Olive, a beagle/bassett mix that belongs to the Mother in Law).
Here we are at the dinner table ready to celebrate all things Father's Day.
In my four or five tries at pork ribs these were by far the best I have ever made. I think that a little more patience by myself and that new rub recipe I use are the main reasons for my success. I cannot wait to try to improve on this again really soon.