- 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 with Lawhorn’s Signature Seasoning 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.