This step is essentially a quick cure that improves the crust on the ribs during the cooking process. Let the ribs sit at room temperature for 30 minutes until they “sweat” some moisture. Flip the ribs and apply another ¹⁄³ cup of Classic Kansas City Dry Rub to the meat side. Sprinkle with ¹⁄³ cup of the Classic Kansas City Dry Rub. Place the ribs meat side down on top of a piece of aluminum foil. For this method, we prefer the Weber Smokey Mountain Cooker, The Big Green Egg or Humphrey’s BBQ Cabinet Smoker that does a better job at low and slow temperatures compared to an offset pit. Prepare your smoker for a low and slow cook, 225☏ to 235☏. 2 racks of pork spare ribs, trimmed St.
#FAT STACKS OF WISDOM YOUTUBE SOFTWARE#
He tweets Hart, software developer by day, but a pitmaster and cookbook author on the weekends. It's called " Pitmaster: Recipes, Techniques & Barbecue Wisdom." GuestĪndy Husbands, chef and owner of The Smoke Shop in Kendall Square, as well as Tremont 647 and Sister Sorel in the South End. Now, the duo is out with their fourth book, which explores the art of barbecue and journey of the people who love it most. And since then, they've both been getting more and more interested in smokey, juicy barbecue. They're high school buddies who opened the restaurant Tremont 647 together in the South End more than 20 years ago. But some of you may want to step up your game after hearing our next guests.Īndy Husbands and Chris Hart love cooking, and fire. The weather's getting warmer, which means it's time to start prepping those grills. Facebook Email "Pitmaster: Recipes, Techniques and Barbecue Wisdom" (Courtesy, Fair Winds Press)
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