Siblings Brad Orrison and Brooke Lewis run The Shed BBQ & Blues Joint and The Saucery in Ocean Springs, Mississippi, the place they specialise in crafting high-quality, Southern-style barbecue. Their child again ribs particularly are amongst their hottest gadgets — Man Fieri even featured them on Diners, Drive-Ins and Dives.
Orrison and pitmaster Scott Zink begin the ribs by protecting the meat with their home made rib rub, which has a brown sugar base. Zink says that when the restaurant is busy, he’ll roll the ribs with the rub in a barrel, versus doing it by hand, to save lots of time.
“We don’t shoot for a competition-style rib,” says Zink. “A contest-style rib could be one you can take a chunk out of and see your chunk mark. What all of our followers and all of our regulars have change into used to, and what we’ve discovered the vast majority of the general public likes, is a fall-off-the-bone rib.”
As soon as the racks are seasoned, they marinate in a single day. The marinated ribs are then positioned on trays to enter the smoker. The observe of placing them on trays isn’t conventional, however it permits Zink to fireplace numerous ribs on the similar time. “I believe, truthfully, we retain quite a lot of the moisture on the ribs by doing it this fashion,” he says. “You’re not wide-open drying out the whole rib.” As soon as the ribs are midway carried out being cooked, Zink takes them out of the smoker.
The subsequent stage is what the group calls the “reduce and wrap,” the place they rating every rack of ribs and apply one other layer of rub and sauce to them earlier than wrapping them in foil.
“Not solely does it permit us to have a ravishing rack of ribs, however as soon as we rating the bottom, they arrive aside in 4 and 6 bones every, so it additionally helps with the effectivity of the road,” says Orrison.
The wrapped ribs are then positioned again on the trays the wrong way up so that every one the juices which are sitting on the high of the ribs trickle down. “In any other case you’re simply gonna find yourself with an excessive amount of bark,” says Zink. “It’s an excessive amount of brown sugar, an excessive amount of candy, an excessive amount of smoke.”
The ribs return into the smoker for an additional hour or two till they change into tender, after which they go straight to the road. “We find yourself with a picture-perfect, extraordinarily juice, fall-off-the-bone, rib,” says Zink.
Watch the complete video to see how the Shed BBQ & Blues Joint makes its rib rub, pork, brisket, barbecue sauces, and extra.
