To be the resident Pit Master, you need to know how to grill pork ribs evenly. Here are a few tips from Chad himself. Ribs from the butcher will usually be sold individually and pre-trimmed so you best rib rub what you are getting.
The butcher will usually have their ribs cut down into St. That is where the butcher got too close to the bone and nicked it with their knife. Fat provides a lot of flavor but find ribs that have the least amount of fat because you’ll end up trimming it. Look out for blood spots on the meat. This usually means the animal suffered and muscles tensed up. If you do buy ribs like this, there’s an easy fix — trim them yourself. Pick up a rack of ribs and square off the sides by removing two end bones from each side.
Then remove excess meat from the top so that you have a tight, uniform rack of 9 ribs. Toss the extra ribs you’ve cut from the rack on the back and sides of grill to cook individually for a tasty snack. The ribs now resemble a neat rectangle. Once cooked, every rib will be tender, cooked to the same doneness, and taste delicious. Check out Traeger’s selection of rubs and shakes.
Or make your own — here’s one Traeger-tested dry rub example. Rib rubs typically consist of four elements: salt, sugar, spice, and flavor boosters. Salt enhances all of the flavors in your rub. Some pitmasters suggest adding salt well before adding the rub — even the night before — to allow it to penetrate the surface of the meat. Another tactic is to wait to add salt, then add a dusting of salt at the end, so you avoid over-salting. This will also be appreciated by any guests on a low-sodium diet.
Or, you can just make salt part of your rub. Sugar in a rib rub will caramelize on the surface, giving it a rich, deep, attractive look. The surface will also have a candied flavor. Sweet and pork seem to go together.
Brown sugar is the most commonly used because the heavy granules and color are a good match with pork, but you can use other types as well . Spice in a rib rub will give every bite a kick, and how big a kick is up to you. Chile powder, like ancho or chipotle chile, will enhance the smokiness of the ribs and add a little more heat. Most people can handle either of these two spices which are common in Mexican cooking. Pick the flavors you like in food — just have to make sure they are in dry form. The only word of caution: Don’t overdo it with any of these ingredients, or you could overpower the rest of the flavors.
2 cup of rub for a rack of ribs. Apply your rib rub directly to the slab by seasoning the meat evenly on both sides. Let it rest on the rack for at least 30 minutes, then cook them on your wood-fired grill. Then coat each side with rib rub. We’ve given you the basics, now we’ll take care of the smoke.
