When they call someone "Dr. BBQ "you know they are serious.
Ray " Dr. BBQ "Lampe is an award-winning professional pitmaster and partner of the namesake Dr. BBQ Restaurant in St. Petersburg, Florida. As we preparens for Labor Day weekend barbecues and other late summer barbecues, we crave something more decadent. These succulent ribs do more than take up the challenge.
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Ray "Dr. BBQ "Lampe shared his five ingredient ribs with Fo x News. (Courtesy of Dr. BBQ)
"This recipe is made with ribs from St. Louis, which are cut back ribs - it makes all the difference, and this style is both professionally preferred and served at our Dr. BBQ restaurant in St. Pete. , Florida, ”Lempe told FOX News. "I also like that this recipe is so easy, because you can use your sfavorite and just about any type of smoker or grill, so it's perfect for beginners or any barbecue enthusiast looking for a great weekend meal. "
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Dr. BBQ 's Championship Saint Louis Ribs
Recipe with Courtesy of Ray "Dr. BBQ "Lamp
Preparation time: 5 hours in total (3.5 hours of cooking)
Serving time: rest 15 minutes before serving
Makes 4 servings
Lempe told Fox that he liked the recipe to be "so easy " and that he is "Perfect for beginners or any barbecue enthusiast looking for a great weekend meal. (Courtesy of Dr. BBQ)
• ⅓ cup of yourfavorite barbecue sauce
• 2 full patties (about 2 pounds each) Saint Louis cut pork ribs, back membrane removed
• 1 cup honey
• ½ cup of brown sugar
• 1 ½ cup of barbecue sauce
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Directions for use:
- Sprinkle the friction on the ribs. Use about ⅔ on the meaty side and ⅓ on the bony side.
- Prepare the grill for indirect cooking at 275 ° F, using a combination of cherry and hickory chips for flavor.
- Cook the ribs until they are well caramelized and look good. It should take about 2.5 hours.
- Remove the ribs to a dish or baking sheet. Lay out two double layers of sturdy aluminum foil, each large enough to wrap around an old slab. Transfer each side plateyour on a piece of aluminum foil. Top each patty with ⅓ cup of honey. Sprinkle half the brown sugar on each patty. Fold the foil around the ribs and seal the packages tightly, being careful not to puncture the foil with the rib bones.
- Put them back on the grill for an hour .
- Unwrap the ribs and put back on the grill. Brush both sides with barbecue sauce and cook for 15 minutes to set the sauce.
- Cut each patty into three pieces.