Last-meal ribs from Meathead: The Science of Great Barbecue and Grilling (page 206) by Meathead Goldwyn and Greg Blonder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jonathan_tyc1jz on March 24, 2026

    Excellent, best ribs I’ve ever been able to make by far. This has great advice on how to tell when the ribs are done which I had struggled with in the past. St Louis spares at 225 took about 6 hours. The kc bbq sauce is worth the effort if you’re considering it. Make a good batch of the rub, there are a number of other dishes in this book that use it and all that I’ve tried are good.

  • twoyolks on October 03, 2016

    By far, these are the best smoked ribs I've ever made. The spice rub adds enough flavor without overpowering the pork. The smoking instructions are simple but work very well. I added a little bit of barbecue sauce and finished the ribs over high heat which worked well.

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