BOûLD Ass Ribs

For a lot of people, preparing ribs can be a daunting task. Luckily, we have a simplified method of grilling/smoking ribs that is easy to follow and will certainly provide an in depth BOûLD flavor every time.

There is not a wrong way to cook ribs. Unless you burn them or undercook them. Just follow our simple guide below. You will be certain to deliver awesome results!

Ribs hmm?...St. Louis, Baby Back, or Spare Ribs?

• St. Louis Ribs - St. Louis Style is our go to! They are a trimmed down
  version of the spare ribs that provides you with just the right amount of rib that you are looking for.
• Spare Ribs - These are the largest portion of the ribs and best for cooking
  when you are having large gatherings and need the most economical way to have as much of the ribs as possible. You are also able to get rib tips from Spare Ribs cut.
• Baby Back Ribs - These are the favorite for a lot of BBQ enthusiasts. Baby Back Ribs have a distinct curved look, they are shorter, and have more meat on them. They are also the most expensive.

Get the Membrane Out of Here!

As you prep your ribs for the grill, you can remove excess fat with a sharp knife and pull membrane from the ribs. The membrane is the connective tissue on the underside of the ribs. To remove it you can either use your finger or knife and begin to pull the membrane off. Once you have a small amount detached, use a paper towel to separate completely, exposing some fat and a cleaner rib.

Trimming Excess Fat:

Removing Membrane:

Let BOûLD Ass Seasoning Rib Rub do the Work!

We have arrived at the most important part of getting the Ribs Ready to cook.
Seasoning ribs is something that everyone takes pride in! At BOûLD Ass
Seasoning Co., all you need is our rub. That’s it! Nothing else!

Coat your ribs liberally with the rub. Coat your ribs liberally with the rub. Our product is low sodium, so don't be shy about using it! Next step, you want to allow the rub a minimum of 30 minutes to 12 hours to penetrate the ribs and change into a deep burgundy hue.

 Get Your Grill Ready

Seriously, any grill will do. Our preference is an Off-Set or Ugly Drum Smoker.
Honestly, it’s less about the equipment and more about the BOûLD Method. You will need Lump Charcoal, Hickory Wood Chunks, and Mesquite Wood Chunks. Bring your Grill to 275 Degrees Fahrenheit.

 BOûLD Smoking Method

We like to smoke our ribs at 275 degrees for around 4 hours or until an internal
temperature of 195-205 degrees has been reached. Once your desired temperature has been reached, pull the ribs and allow them to rest for 20-30 minutes.

Game Time!!!!!

You’ve just completed 5-6 hours of grueling grill work. It’s time to enjoy, Slice em’ up and go to town. Keep the BBQ sauce to the side. You don’t need it!

BOûLD Advice: SKIP that WRAP Shit!!! Yep we said it! NO wrapping of ribs
required! If you’ve got BOûLD Ass Seasoning on your ribs, it infuses all the flavor you need without having to count to 3! ;-)

Ingredients

BOûLD Ass Seasoning Co. Rib Rub
Pork or Beef ribs

Instructions

Use about 2 tbsp. BOûLD Ass Seasoning Co. Rib Rub per pound
Rub both sides of the rib rack with Rib Rub and let sit for 1 to 2 hours. Can be left overnight to let the BOûLD flavors soak in.
Grill or smoke to perfection!
No sauce is required to enjoy!!