As we have discussed, I love spring! The fresh ingredients, the grilling, the herb gardens, the flowers, all of it! Easter is one of my favorite holidays because it is the one event of the year that I get to host! I just love it! Although you may think I cook often for others I usually like to make quick & familiar recipes for friends and family so I can enjoy their company, but Easter I like to go all out with something smoked. Ribs, brisket, or pork butt are usually on the menu.
Slow smoking these meats all day and watching the temperature like a baby and giving my meat love is so fun for me, but I realize were not all up for the challenge. With that being said I will share my grilling method for ribs because if you’re up for it, there is really nothing quite like it. I will say, this rib method just makes it so incredibly easy and you can literally set them and forget them. Honestly the perfect Meals Made Easy way to do ribs!
**scroll to the bottom for my smoked ribs method**
THE RIBS. We’ve got Baby Back and St. Louis style (spare ribs). Both are pork and both are delicious. As I was researching these two types it appears baby back are a little more tender and expensive. In that case, spare ribs will need to be cooked a little longer to ensure they are tender and almost falling off the bone. Remember the lower, slower and longer you cook the ribs the more tender they get! I like to account for 3-4 hours in the oven but you could keep them in longer and finish them off as soon as you’re ready to eat! Have a gas grill? Finish them off on the grill for a delicious smoky flavor we wont get in the oven.