1 3-4 lb rack of Fresh pork ribs, chine bone removed or “St. Louis” cut. (Each rack will feed 2 to 3 people)
¼ cup Lawhorn’s Signature Seasoning
Your favorite BBQ sauce for dipping
- Heat your smoker or grill to 275-300°. If using wood, make sure the fire burns down enough to keep hot spots from charring the meat.
- Peel the membrane off the back of the ribs.
- Season the ribs on both sides like a dry rub. Coat well.
- If you have a rib rack to stand ribs upright, use it. If not, place the racks flat with the bones curved down first. Put a shallow pan of water in the grill for moisture or occasionally spray the ribs with a water bottle to keep them moist. Alternatively, wrap the racks in foil one hour before removing them from the grill to help “steam” and tenderize the ribs.
- Cook for an hour and a half, flip and cook for another hour and a half. Check for doneness by pinching in between the bone. If the meat separates easily between your fingers, it’s done.
- If using sauce, add sauce about 15 minutes before removing from the grill to allow the sauce time to caramelize.
Parboil or bake ribs before smoking them to tenderize and speed up the overall cooking time. Peel the ribs and place them in a 4” or deeper braising pan. Fill the pan with enough water to barely cover the ribs. Mix 1 cup of Lawhorn’s Signature Seasoning into the water until dissolved and cover the pan with heavy foil. Place in a 350° oven for 30 to 45 minutes. Remove the ribs and follow the smoking steps above. This will cut the cooking time down to about one hour on the grill. Let the pork stock reduce by half and freeze for pork gravy. Cut into single bones and serve with your favorite warm BBQ sauce.