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I saw this video and thought I’d pass it along. In case you haven’t noticed, I like to focus on techniques that create sound fundamentals.  I’m aware that in order to get great BBQ, many additional techniques are advised that can only be applied when the fundamentals have been established.  We’ll be adding a few of those expert tricks along the way to truly make great Q.

Notice that this guy uses a Weber WSM to cook these ribs.  If a person is using a different style of BBQ, Like a Traeger, Big Green Egg, Horizon Offset or a Gasser etc…keep in mind that the attainable temps may be different and should be accounted for in overall cook time.

Oh yeah, don’t depend on your charcoals flavor – add wood chunks or chips to your BBQ to give it a unique flavor & use a fire starter chimney or paper to light that BBQ — Please no lighter fluid.

In reflecting on our weekend “BBQ Rib Contest” we hosted at the Green Leaf BBQ Shop (www.greenleafbbq.com), I thought I’d post a little detail on how and why to trim ribs – as opposed to leaving the entire rack as it comes from the butcher shop.

I’ve included this video to assist in a basic St.Louis Style preparation.  After watching the video, I think you’ll have a nice idea of how to prepare a practical pork spare rib rack either for yourself or your guests.

As our video host mentions,  we commonly “clean-up” a rack of ribs to control several main variables. First, to make each rack as similar to the next rack as possible.  This helps keep “cook time” between racks very consistent.  Second, trimming makes the rack easier to eat.  Other benefits are more practical.  More trimmed racks fit onto a  grill, so you can create more BBQ goodness for more guests…and they just look prettier on the plate.

Keep in mind, that the trimmings are NOT thrown into the trash – they are used in other BBQ recipes – such as “Rib Tips” which uses the top portion trimmed off of the whole rack. The boneless pork meat trimmed from the small end of the rack and the inside flap, go into the baked beans, or as treats for the pit boss etc.

From here, the brine, seasoning, or marinade process can begin.  I hope this helps you make better BBQ ribs.

Thanks to: http://www.virtualweberbullet.com for producing such an informative video.

Green Leaf BBQ strives to take a fresh approach to the old ways of backyard cooking. Barbecue has brought families and friends together for years and we believe that fresh air and great food will always be some of the best things in life. We are a unique retail store that carries specialty barbecues and smokers as well as a large selection of gourmet sauces, rubs and spices that come from award winning locals all over the country. At Green Leaf BBQ, you won’t find gas grills, disposable products or lighter fluid. Instead, you can find a lineup of efficient barbecues and smokers, high quality cookware and accessories, charcoals that come from companies with sustainable practices and gourmet food products that are all natural. We offer cooking classes, first fire techniques, new product demos and private instruction. Our goal is to fuel the creative spirit of cooking outdoors by providing the tools to make anyone feel like a gourmet chef.

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