I am happy to be back cooking for clients, safely. I polished up all my tricks as I moved back into service; when favorite prepared smoked ribs were not available for a client request, I had to pivot and put the SCHOP! stank on some fresh racks. Have at it!
• 2 racks St. Louis ribs, rinsed, pat dry with paper towel, silver membrane removed
• favorite multipurpose seasoning (used: Denny Mike’s Sublime Swine)
• 1 tablespoon kosher salt (NOTE: if NO salt in seasoning)
• freshly cracked black pepper
• ¼ cup brown sugar
• favorite BBQ sauce (optional, like mine dry)
• Liberally season both sides of ribs. Follow with sugar and vigorously rub into meat.
Seal each rack, meat side up, in parchment paper by pulling up excess paper together, folding down until you reach the rack. Repeat with heavy duty aluminum foil. Place on baking sheet and set aside for 2 hours or refrigerate overnight.
Place oven rack in center of oven. Preheat oven to 375° F. Place baking sheet into the oven and bake for 1.5 to 2 hours or until ribs are tender.
Remove ribs from the oven, open packages and (optional) brush generously with BBQ sauce. Return sheet pan to oven, continue cooking for 15 minutes or until the sauce begins to caramelize.
Let rest for 10 minutes, cut and serve.
