08/31/2026
MEAT MONDAY!!
This weeks spotlight is ribs!!
âšSome fun facts:
Theyâre delicious! The first time I (lexie aka the social media girlie) had them was ours in the food truck lol.
We cook St. Louis style ribs. We prefer that cut as theyâre typically bigger and juicier. We dry rub them with our pork rub, and then they sit overnight in the fridge. The specifics of how they are cooked depends on how many racks are getting cooked! Sometimes there is enough room to lay them all flat, sometimes they are stood vertical in a rack, and other times they hang in the smokers.
We traditionally use the 3-2-1 method (3 hours smoked, 2 hours wrapped, 1 hour seared) However lately we have nailed 3.5 hours on the smoker dry rubbed, and .5 hour to sear with sauce on our open face bbq without wrapping. This produces consistent ribs that donât require apple juice to make them juicy, and require a little tender tug off the bone.
Now this may come as a surprise, because we have all heard Daniel preach about how good bbq doesnât NEED sauce. HOWEVER, our ribs do get lightly sauced to allow a caramelized delicious sear to capture that juicy smoky flavor you expect from high quality pork ribs.
Next time youâre ordering.. think about adding our ribs to your menu!! You wonât disappoint! đđŒđ„
