Ingredients
- 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
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Photo: The Secret to Cooking Great Ribs Recipe


















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By jananne@live.com
Oklahoma City, OK
on June 21, 2008
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How can you give recipes that are incomplete? The websites that they gave (www.smackyourlipsbbq.com no longer (if they ever did have the recipe for the Magic Dust or the Barbecue Sauce - you have to send off for it and buy it at $9.50/10.00 per 18 oz. bottle. I intended to use this recipe, but now I won't. I can understand why you can put your own name on various forms of cookware, etc. but to have this as an ingredient is no good. Does anybody still have the recipe? If so, I would appreciate putting in in the review section.
By johnsheahan1_45...
Elgin, IL
on March 06, 2008
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I have watched this show a few times, and have smoked many a slab...and I can say that Butch does it right. I met him a few times at various rib fests, and he is a great guy, who enjoys sharing his love of pork. You simply can't go wrong with this techniques!
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