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Phlippen Freedom Ribs

  • Writer: Marklan
    Marklan
  • Jul 3, 2023
  • 3 min read

Who doesn't enjoy a little freedom with their ribs, freedom goes good with all meat, you are free to eat as much you want, you are free to not share them, you are free to use this recipe and apply it to other meats.

1 rack of St Louis style ribs

1 cup of apple cider vinegar

2 tbsp of honey

Slather of good chunky mustard (Canadian)

2 pads of butter

2 tsp brown sugar


The St Louis cut of ribs is just having the breast bone of a rack of side ribs (spare ribs to some) removed, along with the tips so it creates a nice appealing reticular shape. There is no reason to cut them other than they are easier to eat and fit a bit nicer on smaller grills, like what I used. Get a good sharp knife, then feel along the ribs, and cut between the sternum, and the rib along the length of the ribs. There are good instructions on the interwebs, I forgot to take a picture of me cutting them, but if you are unsure just cook the whole section of ribs.

After you have the ribs cut, remove the silver skin on the back of the ribs, a piece of paper towel and a knife can make this job a bit easier.

Apply a slater of chunky mustard, some people like just using a small amount of classic yellow, but I prefer some good Canadian mustard seed in mine, and it goes along with our theme for the Freedom Days of Summer to celebrate the 1st and 4th of July. Now hit it with the FREEDOM rub, (While Shouting MERICA!) and feel "FREE" to apply as much of this rub as you like, let it sit and attach to the meat while you prep the grill.

For this cook I felt the Kamado would be a good choice, as I wanted a charcoal and wood fire flavour on the meat, but you are "FREE" to use any grill, just have it set to a temp of around 250-275 degrees Fahrenheit. After the grill's up to temp I tossed on some small splits of hickory, and cherry almost like little sticks, so they will catch quickly, and won't smolder, and create acrid smoke. (Acrid Smoke for the uninformed is smoke that is heavy, and white that is created from wood burning without enough air, or too much moisture.)

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Cook the ribs for 3 hours, you are "FREE" to mop, or spritz them, to build some extra bark, and keep them moist, I chose not to this time, as I was busy swimming, and sitting on the dock this particular afternoon.

After 3 hours on the grill, it's time to wrap and add the butter, and brown sugar to the bottom of the foil, then lay the ribs in top down. Wrap the ribs leaving a small opening to pour the cider vinegar in as well, cook for another 2 hours, checking nearing the end for tenderness.

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When you have reached the ideal tenderness, apply a layer of BBQ sauce, I chose to go with the Phlippen Original, with some honey added (From Our Farm) and had my nephew help me apply a final glaze. Now if you have cooked ribs before you may see what method I'm using, known as the 3-2-1 method (3 hours Smoke, 2 hours wrapped, 1 hour glaze.) I personally never make it to an hour for the last, but maybe they mean 30 min glaze and 30 min rest, I don't know, but that's what I did. You are now "FREE" to eat, Happy Canada Day and 4th of July!


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