Sliced st. Louis ribs

[Clawbear57]

I was given a package of sliced st Louis ribs. Trying to decide the best way to season and cook. Any help appreciated.

Thanks

[Allon]

Blasphemy ribs... I think they're called. It's on the public side thinks I...

[Allon]

Huh?

Is that a grocery store?

I was talking about a recipe. I think it's called blasphemy ribs. They're cooked individually

[Clawbear57]

Yes public is a grocery store in NC. I my to find that recipe.

[Allon]

Don't bother... I was curious.

See below

[Allon]

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Jump to Recipe - Print Recipe Cut The Rack Into Single Ribs? Blasphemy!


Juicy, tender slabs of baby back ribs are always one of the top barbecue choices. Yet if you think about it, a whole rack of pork ribs is only cooked on two sides, leaving either side of an individual rib without that beautiful bark and glaze you worked so hard to create.

Here’s a technique that takes BBQ ribs to a whole new level by cooking them after slicing the rack into individual rib portions. The result is a maximum amount of flavorful bark in every bite, a pronounced smoke ring that goes all the way to the bone, as well as less cooking time overall. The taste is so good you will swear these are the best ribs you’ve ever had. And if you really want to go over the top, check out Bacon Wrapped Spare Ribs!

Hungry for more ribs recipes, tips, and techniques? Click here to download our ebook “Amazing Ribs Made Easy” $3.99 on Amazon (free Kindle app runs on all computers and devices). Or, get this book and others FREE as a member of the AmazingRibs.com Pitmaster Club. Click here to join.



Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from member Mark Garetz (mgaretz) adapted for publication by Steve Nelson.


Blasphemy Ribs Recipe

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Tried this recipe?Tell others what you thought of it and give it a star rating below.

3.86 from 57 votes
Print Recipe Pin Recipe
Traditional? No. But look at that smoke ring!

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Course:
Dinner
,
Main Course
Cuisine:
American

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Makes:

1 rack baby back ribsServings: –+

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Takes:

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Brining time: 1 day
Total Time: 1 day 3 hours

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Ingredients

Rub

• ▢6 tablespoons turbinado or brown sugar ("Sugar In The Raw" is a branded version of turbinado)
• ▢2 tablespoons paprika
• ▢1 tablespoon sea salt (table salt grind)
• ▢1 tablespoon garlic powder
• ▢1 ½ teaspoons ground black pepper
• ▢1 ½ teaspoons granulated onion powder
• ▢½ teaspoon ground ginger

Ribs and Glaze

• ▢1 rack baby back ribs, about 12-13 ribs a 3-4 pound (1.4-1.8 kg) rack
• ▢Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce (or your favorite)

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page Method

• Prep. For the rub, combine all the ingredients in a bowl.
• Trim. Remove the rib rack from its packaging and give it a good rinse. Trim off any excess fat and remove the membrane from the back. Cut the rack into individual pieces.
• Brine. Place the ribs in a one gallon (3.8 L) zip-lock bag. Add the rub to the bag, seal, and work the rub into the ribs so they are well coated. Place the bag in the refrigerator for at least 6 hours (overnight is preferable) so the salt will have a chance to dry brine the ribs. Be sure to turn the bag every few hours to re-coat the ribs as they brine.
• Fire up. Prepare a grill for indirect cooking by placing one half of a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Or if preferred, start up and preheat your pellet grill or any other cooker designed for grilling. Adjust the grill to bring the temperature to 225°F (107.2°C) at the grilling grate surface. It’s essential to maintain this temperature as closely as possible since this is a timed cook.
• Cook. Coat the bottom of a perforated grilling pan with some cooking spray. Place the individual ribs evenly on the pan, and place the pan in your smoker. Cook for 2½ hours. Timing is important: less time means your ribs will not be done, while too much time means they may dry out.
• Glaze. At the 2 hour mark, spread a liberal coat of barbecue sauce on all sides of the ribs, and allow it to glaze on the ribs for the remaining ½ hour of cooking.
• Serve. Remove and serve hot with your favorite sides.

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Nutrition per Serving

Calories: 754kcal | Carbohydrates: 28g | Protein: 55g | Fat: 47g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 2578mg | Potassium: 786mg | Fiber: 1g | Sugar: 24g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 3mg

[BKYDBBQ]

Here's the link to the Blasphemy Ribs website and the recipe:

Website - https://blasphemyribs.com/
Recipe - https://blasphemyribs.com/2020/02/14...y-ribs-recipe/

[Mosca]

Naw man.

Wrap ‘em in bacon. Then cook ‘em like ribs. They get done pretty quick anyhow like that.

[FireMan]

Ooooh, Wibs & bacon. I’m feelin it in my bones. Have to try it.

[WayneT]

Where’s FireMan? He will have an opinions on this but I refuse to say *ibs.

[Clawbear57]

Thanks Allon, BKYDBBQ, Mosca for your responses. I will be fixing blasphemy ribs. I will show pic.

[FireMan]

Ya better!

[fzxdoc]

Humming Carly Simon's song Anticipation...waiting for that photo.

I bet they'll turn out delicious. Have fun with the cook. My first Blasphemy Ribs cook had me scratching my head during the cook--how could a cook this short turn out good ribs, I wondered.

Well, it did.

Kathryn

[Texas Larry]

My favorite way is to season them, wrap them in bacon, season them again and smoke them hot.

[bbqLuv]

I looked it up to read again, so I am posting the link.

Blasphemy Ribs Are Controversial But Taste Amazing (amazingribs.com)

[LA Pork Butt]

Blasphemy Ribs would be my choice. I usually cook them on my 18’ Weber kettle with the Vortex. They cook at a higher temperature and come out crisper but not as tender. Different but good. If I remember correctly they cook in about an hour.

[realdocBBQ]

Blasphemy Ribs would be my choice. I usually cook them on my 18’ Weber kettle with the Vortex. They cook at a higher temperature and come out crisper but not as tender. Different but good. If I remember correctly they cook in about an hour.

Boil 'em first, then they'll come out s0000per tender!

[texastweeter]

And serve with kale sautéed in coconut oil topped with vegan cheese.