Shane’s Rib Shack Baby Back Ribs

INGREDIENTS: 
Pork Baby Back Ribs
Shane’s Dry Rub Rib Seasoning
Shane’s Original BBQ Sauce

STEPS:
Rinse off the ribs in a clean and sanitized prep sink.
Season the meat side of the ribs moderately and evenly with Shane’s Dry Rub Rib Seasoning.
Place the ribs in racks of the smoker
Fill the wood chip pan with Hickory Wood chips
Slow-smoke the ribs for 4 hours. At the end of the cooking process make sure internal temp is 165 degrees. If not, cook longer until 165 degrees is reached.(Ribs should be tender enough to “fall off the bone”)
After smoking, place the ribs on the char grill – bone side down for 5 to 6 minutes (until the bone marrow starts to bubble at the ends of the bones.)
Once the marrow starts to bubble, apply Shane’s Original BBQ Sauce allowing it to caramelize onto the meat.
Score the ribs between each bone, and enjoy!

Shane’s Rib Shack (3 locations)
6401 Airport Blvd.
Mobile, AL 36608

Gulf Breeze, FL: 3707 Gulf Breeze Pkwy
Milton, FL: 5037 Hwy 90

Hours: Sun. – Thurs. 11 a.m. – 8 p.m. and Fri. & Sat. 11 a.m. – 9 p.m.

www.shanesribshack.com

SPECIAL EVENT INFORMATION:
On Saturday, May 17, the first 100 guests at Shane’s Rib Shack in Mobile, Gulf Breeze and Pace/Milton, Florida will receive a free half rack of slow-cooked baby back ribs, a 20 ounce beverage and special edition Rib Giveaway t-shirt in honor of the official month of BBQ.

About the Chef:
Jeremy opened his first Shane’s Rib Shack in 2006 in Gulf Breeze, FL.  His second store opened in 2011 in Mobile and a third in Pace in 2013.
Shane’s Rib Shack is a true American rib shack, known for its slow-cooked ribs, hand-chopped chicken and pork, and many southern sides to complement each plate.  The original shack was founded in 2002, in McDonough, Ga. by Shane Thompson, who started the restaurant with his grandfather’s secret BBQ sauce.  Since becoming a franchised restaurant in 2004, Shane’s Rib Shack has grown to become the country’s model fast-casual barbecue concept. In 2011, Shane’s Rib Shack was recognized by Fast Casual Magazine’s 2011 Top 100 Movers and Shakers, and in 2010, Shane’s was recognized by “Inc. Magazine 5,000,” as one of the fastest growing, private companies in America. Shane’s Rib Shack currently operates 70 locations.  For more information, visit http://www.shanesribshack.com.

Shane’s Rules of BBQ

  • You always want to cook slowly. Never cook in a hurry and use a temperature gauge to maintain low heat.
  • Get a temperature probe. For a pork butt, we cook it for 10 hours at 225 degrees. Monitor the temperature of your smoker.  If you were to cook it at 245 degrees for 10 – 12 hours, then you will see a drastic change in the product. Barbecue is a slower cook.
  • Add moisture. If you are using a gas grill, it’s best to use a pan of water on one side of the grill for steam.
  • Always use fresh meat, if possible… If you’re using frozen ribs, then you will need to thaw them out. When you’re thawing the ribs, be sure to thaw them slowly, so the flavor of the ribs remains with the product. Fresh meat is best because it has better flavor consistency and it’s easier to handle.
  • Never boil ribs. I tell people, ‘would you boil a steak?’  Never boil ribs or any meat.  You never tenderize meat by boiling it.
  • Don’t be scared to be creative…make your own dry rubs. That’s really what I love about barbecuing; you can experiment and let your own personality come out.
  • Use real wood lump charcoal. The key is to use a fire starter instead of lighter fluid for flavor transfer. The real wood lump charcoal will last longer than regular charcoal briquettes and it will produce an enhanced flavor.  It won’t give you that gray ash if you pour water on it.
  • Don’t put sauce on your ribs too early.  Anytime you’re using sauce, be sure to apply it after the meat is fully cooked.  It is best to increase the heat, so the sauce will caramelize as you apply it to your meat.
  • Soak wood chips in water for a minimum of 30 minutes before using them in a smoker or on a grill. It will allow the chips to smolder instead of burning rapidly, which will prevent an enhanced smoked flavor.
  • Avoid using meat tenderizer.  The best way to tenderize your meat is to use a fresh product, lower temp and slow cook time.  The use of chemicals and/or tenderizers will change the texture and flavor of your meat.
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