Here is a new way to cook ribs that I am calling Blasphemy Ribs.
Normally we smoke a whole rack of ribs, low and slow, for 5-6 hours. Then we cut them apart to eat them. For Blasphemy Ribs, we slice the rack into individual ribs before we cook them.
The advantages of this recipe and technique are:
- The ribs cook much faster (half the time)
- There’s more surface area to absorb smoke and for the rub and sauce
- More bark
- Much easier to serve because they already cut apart
- The ribs are juicy, tender, have a good bite and have much more smoke flavor.
You can see from the pictures below that the smoke “ring” goes all the way to bone!
To make this recipe you will need a smoker or grill that you can keep at a steady 225F. I use a pellet smoker (with a pellet blend of maple-hickory-cherry). If you use a grill, set it up for 2-zone cooking as we want to cook these over indirect heat. For more info on how to do that, see our Other Cool Stuff page.
If your grill has an accurate probe-based thermometer, you are golden. DO NOT trust the dial thermometer built into the lid. They are notoriously inaccurate. Otherwise, get yourself a good, remote reading thermometer. I recommend products from Thermoworks. For this recipe, a single probe is fine, like the BlueDOT, but I’d spend a little extra and get a multi-probe unit, like the Smoke, Smoke-X (extended range) or Signals. They will let you monitor the grill temp and one or more meat temperatures. See our Other Cool Stuff page for more info or click on the product links above.