The Secret to Cooking Great Ribs

Learn the secrets to perfect BBQ ribs from Pit Master Butch Lupinetti

By: Butch Lupinetti
Related To:

Throwdown With Bobby Flay: BBQ

  • Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F. In the smoker is best.

  • Lay the ribs out and put your seasoning rub on them. Let them sit for half an hour, 1 hour or 2 hours. Overnight really is best. In the refrigerator.

  • Just lay them on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water (about 1-inch of water). Fire up the other side of your grill. Set the temperature to 225 degrees F. It is important to know where 225 degrees F is on your grill or pit. A small oven thermometer will do just fine.

  • Put wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak chips (we like hickory), wrap them up real good and poke some holes in the top of the foil and then put them on the fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce them. Move ribs or meat to the hot side. Sauce them real good, bone side down first.

  • How should I put the sauce on the ribs? The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

  • Be careful not to burn them. When your ribs or meat get bubbly, not burnt, flip them. Sauce the other side until it bubbles. This should take 3 to 5 minutes total. Remove from the grill and enjoy! When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
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