Instructions / Assembly
PK360 | OWNER’S GUIDE 19
RECIPES
LAST MEAL RIBS
INGREDIENTS
1 slab of fresh St. Louis Cut Ribs
4 tablespoons of Meathead’s Memphis Dust*
1/2 teaspoon kosher salt** per pound of meat
1 cup of your favorite barbecue sauce
*Find it at amazingribs.com
**Kosher salt is 1/2 the concentration of table salt.
If you use table salt, cut it by 1/2.
DIRECTIONS
1) Rinse. Rinse the ribs in cool water to remove any bone bits from the butchering
and any bacterial film that grew in the package (don’t worry, cooking will
sterilize the meat).
2) Skin n’ trim. If the butcher has not removed the membrane from the under side,
do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps
sauce out. Insert a butter knife under the membrane, then your fingers, work a
section loose, grip it with a paper towel, and peel it o. Finally, trim the excess
fat from both sides. If you can’t get the skin o, with a sharp knife cut slashes
through it every inch so some of the fat will render out during the cooking.
3) Salt. Salt is important. Even if you are watching your salt intake, a little salt
really helps. It penetrates deep and amplifies flavor. It helps proteins retain
moisture. And it helps with bark, the desired crust on the top formation. If you
can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance
is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound
of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound.
You can simply eyeball it by sprinkling on the same amount of salt you would
sprinkle on the ribs if they were served to you unsalted. If time permits, get the
salt on about 1 to 2 hours before cooking.
is is e recipe for making e
best barbecue rs you ever tasted.
Recipe by Meathead Goldwyn
MAKES
1 slab, enough for 2 adult servings
PREPARATION TIME
15 minutes minimum. 10 minutes to
skin ‘n’ trim, 5 minutes to rub, 1 to 2
hours dry brining is optional.
Cooking time: 3 hours minimum. We
will be cooking low and slow at about
225°F, so allow 5 to 6 hours for St.
Louis Cut (SLC) ribs and 3 to 4 hours
for baby back ribs. Thicker, meatier
slabs take longer, and if you use rib
holders so they are crammed close to
each other, add another hour.