The CHEAP Cut That Makes the Best Ribs... Low and Slow the Old Way

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com There is a rack of pork ribs in the butcher's case that a great many folks pass right by, thinking ribs are a thing for restaurants and roadside stands, too much trouble and too much mystery to make at home. And so they pay a fortune for a plate of ribs somewhere, or they never have them at all, believing that fall-off-the-bone tender, smoky, sweet and savory ribs are beyond the reach of an ordinary kitchen and an ordinary fire. But I am here to tell you that ribs are one of the simplest things there is to cook, and one of the cheapest cuts of meat you can buy. Here is the whole truth of ribs, the secret the restaurants would rather you not know, that ribs are easy. They ask for only two things, a low gentle heat and a long patient time, and if you give them those two things, the meat cannot help but come out tender and succulent and falling from the bone. That is the entire secret, low and slow. Now the English mostly cook their ribs on a gas grill these days, and it works for them. But that is not my way. I cook mine the old way, over a fire of charcoal and wood, for the smoke of real wood gives the meat a flavor no gas flame can. INGREDIENTS For the ribs: 1 or 2 racks pork ribs (spare ribs or baby back), about 1 lb per person For the dry rub: A good bit of paprika A good bit of brown sugar Plenty of salt Black pepper A little garlic powder or onion powder (optional) To finish: Barbecue sauce, for the last 30 minutes A few pieces of hardwood (apple, cherry, hickory, or oak) for smoke Here is what you will learn: ✔ The difference between baby back and spare ribs, and which to choose ✔ Why removing the thin membrane makes the ribs tender all through ✔ A simple, honest dry rub from your own pantry ✔ Why you cook over coals and wood, not gas ✔ The indirect, low-and-slow method that makes them fall off the bone ✔ Which woods give the best smoke, and how much to use ✔ How to know when ribs are done by the old signs, not a gadget ✔ Why you sauce only at the very end, so it does not scorch ✔ Why you let them rest before you cut and serve You do not need a costly cut and you do not need any special skill. You need one of the cheapest cuts of pork there is, a simple rub, a fire, and a patient afternoon. And once you pull a rack of tender, smoky, sweet and savory ribs off your own fire, falling from the bone, better than any you ever paid a fortune for, you will understand what the old kitchens always knew, that cooking meat slow over a fire is the oldest craft we have, and the fire and the patience were all it ever took. Now tell me something down in the comments. What is your family's way with ribs, or with any meat cooked slow over a fire, and what wood do you like to smoke with if you smoke? Every fire-cook has their own way and their own wood, and I would dearly love to hear yours. Tell me. Next time I am going to show you where all that good butter comes from, for I am going to show you how to churn your own fresh butter at home from nothing but cream, the old way that any kitchen can manage with a jar and a little patience, sweet golden homemade butter far finer than any you can buy. Once you have tasted your own fresh butter, the store kind will never satisfy you again. Next time, the making of butter. Until then, take good care of the ones at your table. And keep a kitchen that knows the cheapest cut, given a low fire and a patient afternoon, becomes the finest feast on the whole table. #ribs #porkribs #bbqribs #barbecue #smokedribs #falloffthebone #ribsrecipe #charcoalgrill #lowandslow #fromscratch #scratchcooking #amishcooking #homestead #oldfashionedcooking #pennsylvaniadutch