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Open Flame recipe: Tongue-tickling Championship Ribs

Open Flame recipe: Pitmaster Russ Garrett shares his championship secrets for perfect ribs.
FROM STAFF REPORTS Published: July 27, 2011


photo - Brisket during the Art of Barbecue, a part of Open Flame at American Propane in Oklahoma City.  Photo by Garett Fisbeck, The Oklahoman  Garett Fisbeck
Brisket during the Art of Barbecue, a part of Open Flame at American Propane in Oklahoma City. Photo by Garett Fisbeck, The Oklahoman Garett Fisbeck

Championship Ribs

When selecting ribs, you can choose either back ribs or spare ribs. The key is to look for the heaviest ribs you can find. For spare ribs, you can learn to cut them down to St. Louis-style on the accompanying video.

2- to 3- to 3½-pound racks of ribs, back or spare

½ cup to 1 cup of your favorite rub

Finishing Sauce, recipe below

• Remove the silver skin from the bottom of the ribs. Use a paper towel to improve your grip. Dust the ribs with your favorite rub.

• Light a fire in your smoker. Any temperature between 225 and 300 degrees works; I prefer 275. Place the ribs in the smoker. It will take from 3½ to 4½ hours of smoking to get the ribs right. If you prefer “fall off the bone,” this is actually a sign the rib is overcooked. It tastes fine, but it wouldn't do in competition. If you like it that way, cook the ribs longer. Use a fork to test for the finish you want.

• For the last 15 minutes you can use a finishing sauce. A finishing sauce is for another layer of flavor and is basically a thinned-out barbecue sauce.

• Remove ribs from smoker, let stand 15 minutes. Slice between the bone and serve warm.

Finishing Sauce

1 bottle of any Head Country BBQ Sauce

1 jar of apple jelly, which helps the ribs shine

3 tablespoons Tiger Sauce

• Combine barbecue sauce and apple jelly. Add Tiger Sauce. Taste. More Tiger Sauce can be added for more heat. You can substitute your favorite hot sauce, but Tiger Sauce has a sweet component I like.

• Source: Russ Garrett.

Ingredients provided by Buy For Less


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