This 4th of July weekend, we’re cooking up Matt Pittman’s Party Ribs! A true all-American classic, perfect for this patriotic occasion.
Party Ribs are a method of cooking ribs that involves slicing a raw rack of ribs individually and then seasoning and cooking the ribs separately instead of as a whole rack. The results are ribs that are totally caramelized all around each rib (vs the top and bottom) and a cook time of just over 2 hours (vs. 5-6 hours).
Meat Church How To YouTube Video: https://youtu.be/qSwLBLh9Kzc
Ingredients:
- 1 rack, pork spare ribs
- Meat Church Hickory All Purpose (sub Honey Hog, Gospel, Holy Gospel or Texas Sugar) to taste
- 1/2 stick butter
- 1/3 C, light brown sugar
- 3 T agave (sub honey)
- 1/2 C, Your fav Texas BBQ Sauce (we use Meat Mitch Whomp Sauce)
Tools:
- Instant Read Thermometer
- Heavy duty aluminum foil
- Disposable steam pan
Prepare the Smoker
Prepare your smoker to a temperature of 275. In this video we used a Traeger Timberline with Meat Church pellets which are oak\hickory.
Prepare the ribs
Trim any excess fat from the rack of ribs. Slice each rib individually.
Season all sides each rib with Meat Church Hickory AP seasoning.
Allow the seasoning to adhere for at least 15 minutes, but preferably for 1 hour.
Smoke the ribs
Place the ribs in the smoker meat side up.
Smoke the ribs until they are a beautiful mahogany color and at least 170 degrees. That took 90 minutes in this video.
Place the ribs in a pan.
Drop in the butter, brown sugar, agave and BBQ sauce. Mix and toss until completely coated.
Cover the pan with aluminum foil. Return the pan to the smoker and cook until they are tender. In this video that took 45 minutes to reach 207 internal temp for a total cook time of 2:25 minutes.
Remove the pan from the smoker. Toss the ribs in the sauce one last time, remove from the pan and allow to cool. Enjoy!!
