Last year I realized that I did not have a rib recipe (aside from short ribs) on my blog, nor could I say I really knew how to make them. Then in a very candid conversation with my friend Stephen from Latino Foodie who was also in the same boat with the “rib situation” we both decided to master making ribs. Well we kinda motivated each other to get ribbing. That was last summer and it didn’t happen on my part.
Then last month I was on a trip with Walmart in their hometown of Arkansas and they brought in some master bar-b-que experts to teach us a few tricks of the grill. I watched them and was amazed at a few things I had never learned along the way, and knew I would incorporate my newly found knowledge into some grilling recipes. Then one of the masters teaching us about steak, grilling and the best cuts to look for mentioned that he was a rib master and had won many competitions. Mind you he was not showing us how to make ribs at all. I waited until his demo was over then pounded him with a million questions about making ribs on the grill from start to finish. He told me about the 2-2-1 method which means, 2 hours with the ribs on the grill (ribs facing down), 2 hours with the ribs wrapped in foil (meaty side down-ribs sticking up), then remove ribs from foil and place them back on the grill (rib side down) for 1 hour. Now the part I didn’t know is you can’t cook ribs under direct heat, or at least you shouldn’t. He told me to heat the outer flames on my grill to a medium low heat and place the ribs in the middle. And to keep the hood of my barbecue closed the entire time with the exception of the meat turning (of course.) He said his favorite ribs to grill were the St. Louis Style pork ribs. I asked him where I could buy my ribs and he said he always buys his slabs at Walmart.
Here is my video showing you exactly how I made my delicious cherry chipotle ribs, from start to finish, using the 2-2-1 method. Oh and can I just say they were the best darn ribs I ever had! Toot, toot (my own horn.)
Ingredients for cherry chipotle ribs:
- 1 – teaspoon garlic powder
- a pinch oregano
- 1 – teaspoon black pepper
- 1 – teaspoon ancho chile powder
- 1 – teaspoon sea salt
- 1 – teaspoon chipotle pepper powder
- 3 to 4 – pounds St. Louis Style Ribs
- 6 – tablespoons butter (divided in half – one portion per packet)
- 1 – lime
- 1/4 – cup honey ( 1/8 cup per packet)
- A generous helping of Cherry Chipotle Fruit Sauce by Not Ketchup (Shhhhhh, I bought this sauce at Sam’s club! If you can’t find it feel free to use your fave fruit sauce or BBQ sauce)
Watch video for directions and how to get these scrumptious babies in your life!