Best Rib Recipe
By: Jack Mancuso
There is no mystery involved. I love making ribs, and there are so many ways of creating your desired taste, including this Best Ribs Recipe. I’ve explored 3-2-1 ribs, which are also very successful, baby back ribs, and beef ribs. Here, you have one more option for making outstanding ribs that are tender, juicy, and packed with a punch of flavors from the all-natural Cuso Cut’s Seasoning line.
- 2 slabs pork ribs
- Hot sauce binder
- 2 tbsp. Cuso’s Tequila Lime Seasoning
- 2 tbsp. Cuso’s Coconut Rum Seasoning
- 2 tbsp. Cuso’s Gravel Seasoning
- ½ c Hot sauce separated
- ½ stick butter
- 1 ½ cup white American Cheese
- 4 tbs. Butter
- 2 tbs. Flour
- ½ cup cream
- 1 cup chicken stock
- 1 tbsp Cuso’s Gravel Seasoning
- 1 tbsp Cuso’s Grass Seasoning
- 1 tbsp hot sauce
- Remove the silver skin from the back of the ribs.
- Use enough hot sauce all over each slab to act as a binder.
- Mix together the seasonings and rub them evenly on the ribs
- Let them sit while the smoker comes up to 250F
- Smoke the ribs for 2 hours
- Remove from the smoker, and transfer them to individual sheets of Renold’s Wrap® Heavy Duty Foil (this helps with clean up!).
- Place 6 1 tsp tabs of butter equally spaced on each rack
- Pour ¼ cup of hot sauce over the top
- Wrap tightly
- Cook for 1 hour
- Melt 4 tbsp of butter in a saucepan
- Stir in the flour to make a roux
- Slowly add the cream a bit at a time to avoid lumps
- Pour in the chicken stock
- Add the Gravel Seasoning, Grass Seasoning, and hot sauce
- Incorporate the cheese a little at a time until smooth
- It’s ready for dipping!
PitMaster’s Memo: Beef vs. Pork Ribs
People ask me all the time about the differences between beef and pork ribs. If you look at the two side by side, it’s obvious that beef ribs are the “big brother” to pork. They are longer, and if beef short ribs, they also have more meat.
Beef can be tricky because of its connective tissue, which can create tough meat. The natural fat in the beef ribs helps, but you need to pay attention while cooking. Lots of people burn beef ribs. When prepared correctly, beef ribs have more umami.
Texturally, pork ribs have less fat, so their texture is different. They’re more moist than typical beef ribs. Cooking low and slow makes port ribs very happy!
There are several types of pork ribs you can consider. Baby backs make a perfect bite. Country ribs are meatier, but sometimes not as flavorful. Spareribs are filled with flavor, just don’t rush your cook.
Milk and butter corn
Southern fried corn
From the Bar
Dark spicy rum
Ginger ale (fruit juice)
Lemon gin and tonic