This time of year we all get excited about outdoor cooking, whether it’s grilling or smoking. And ribs are one of our favorite things to cook outside. If you’re planning a Father’s Day cookout, or just gearing up for the summer season, read on for some tips.
When it comes to cooking ribs, there’s science and an art to it, and on the BBQ circuit, where competition is stiff, secrets are held close to the apron.
That’s why we’ve been enjoying the excellent PBS series Project Smoke with BBQ expert Steven Raichlen. If it’s not carried by your local station, you can access full episodes online. We like these episodes about ribs: Raichlen on Ribs and also Ribs Rock the Smoker. Watch them for some pro tips.
In Need of Ribs?
Shop ribs at dartagnan.com – from short ribs to Denver lamb ribs, and the standard porky goodness of Berkshire ribs. There is no pork equal to Berkshire for flavor. This heritage breed has reached cult-favorite status with chefs around the world, and it could be your go-to pork this summer.
Our Berkshire Pork Baby Back Ribs are a perfect choice for the recipes in the videos. Or try this recipe for Sweet-and-Sticky Baby Back Ribs – by none other than Ray Lampe AKA “Dr. BBQ.”
Succulent and meaty Berkshire Pork St. Louis Ribs are delicious with any of your favorite spice combinations, whether simmered in barbecue sauce or simply rubbed with salt and pepper. The St. Louis cut are simply spare ribs with the tops detached for a more standard, rectangular size that assures uniform cooking.
Whether you call them lamb Denver ribs or lamb spareribs they pack a lot of flavor and make a unique alternative to pork ribs. Cook these ribs slow and low until fully tender with a quick blast of high heat at the end to crisp the exterior. Lamb ribs are also excellent cooked sous vide then finished on the grill. If you smoke them, watch the timing as they’re much leaner than pork ribs. Try our recipe for slow roasted lamb ribs – it’s so flavorful you don’t even need a sauce.
Tell us, pitmasters, what is your favorite way to cook ribs?
Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.
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