The Friday Fire #2 — The Ribs Issue
Hey —
Five things worth knowing before you light the fire this weekend.
1. The Guide
How to smoke baby back ribs on a pellet grill. Pellet grills make ribs almost too easy. Set it and walk away. This guide covers the 3-2-1 method, why I sometimes skip the wrap entirely, and how to tell when they're done without cutting into them.
2. What I'm Cooking
Running two racks of baby backs alongside a rack of St. Louis spares this weekend. Same smoker, same temp, different cook times. The baby backs will come off about an hour before the spares, which actually works out because I can rest the baby backs while the spares finish. That's the kind of planning that used to stress me out. Now I just let Braai do the math.
3. Gear of the Week
A cheap spray bottle from the dollar store. Seriously. I see people buying $30 "BBQ misters" and it's the same thing with a logo on it. Fill it with apple juice, apple cider vinegar, or a 50/50 mix. The only thing that matters is the nozzle. Get one that does a fine mist, not a stream. You're moistening, not hosing.
4. Worth Reading
Meathead Goldwyn's rib guide on AmazingRibs.com. He's the most evidence-based BBQ writer on the internet. If you've ever wondered whether the 3-2-1 method is actually optimal or just tradition, Meathead breaks down the science. Spoiler: it's mostly tradition, and that's fine.
5. Quick Fire Tip
Pull the membrane off the bone side of your ribs before seasoning. Grab a corner with a paper towel and peel. It comes off in one sheet if you get a good grip. Leaving it on creates a rubbery barrier that blocks smoke and seasoning. Takes ten seconds. Makes a real difference.
See you next Friday.
🔥 Rob
