Flintstone Ribs

Most people like baby back ribs but they can really be expensive. Recently I found these St. Louis ribs on sale at my butcher for 1.99 a pound. Ok...so they got a little burned on the edge. I used the wrong rack in my big green egg and won't make that mistake the next time!


Ribs are so easy to make but some people think they are complicated. They aren't! This recipe shows them being made in my big green egg but they can easily be made in anything that can maintain a 225 degree temperature. You can make them in your oven. The key to good ribs is long slow cooking. All you do to prepare them for seasoning is to remove the membrane on the back. Just loosen it with a knife and then just rip it off.


You can trim the fat a bit but most of it will melt off while cooking.


Cover both sides of the ribs with yellow mustard.

I always have a bag of my magic dust ready.


Heavily sprinkle the magic dust over both sides of the ribs.


Stack them together.


I wrapped them in butcher paper and placed them in a zip lock bag and refrigerated them for one day.




When you are ready to cook them just place them in a 225 degree oven or grill. I used a rib rack here but you could just lay them on cookie sheets. Let them cook at a steady 225 degrees for about 5 hours. These are meaty ribs so they cook longer than baby backs. You can tell they are done when you lift them with tongs and the meat falls away from the bone.


Remember the barbecue sauce from the other day?


I cut all the ribs into individual sections and drenched them in the sauce. Many oohs and aahs were had as the fam bit into these.

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