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When they call someone “Dr. BBQ”, you know they mean it.
Ray “Dr. BBQ” Lampe is an award-winning professional pitmaster and partner of the namesake Dr. BBQ restaurant in St. Petersburg, Florida.
As we celebrate summer, we crave something more decadent.
These succulent, zesty ribs are up to the challenge.
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“This recipe is made with St. Louis cut ribs, which are cut into ribs – it makes all the difference, and this style is both preferred by professionals and served at our Dr. BBQ restaurant in St. Pete, Florida,” Lempe tells Fox News.
“I also love that this recipe is so easy because you can use your favorite rub and just about any type of smoker or grill, so it’s perfect for beginners or any barbecue enthusiast. looking for a good weekend meal,” he added.
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Dr. BBQ’s Championship St. Louis Ribs
Preparation time: 5 hours total (3.5 hours cooking time)
Serving time: Rest 15 minutes before serving
Makes 4 servings
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⅓ cup of your favorite barbecue marinade
2 full slices (about 2 pounds each) Saint Louis cut pork ribs, back membrane removed
1 cup of honey
½ cup brown sugar
1 ½ cups barbecue sauce
1. Sprinkle the rub on the ribs. Use about ⅔ from the fleshy side and ⅓ from the bony side.
2. Prepare the grill for indirect cooking at 275°F, using a combination of cherry and hickory chips for flavor.
3. Cook the ribs until they are caramelized and look great. This should take around 2.5 hours.
4. Remove the ribs to a dish or baking sheet. Lay out two layers of double-ply foil, each large enough to wrap an entire slab. Transfer each slice of ribs to a piece of aluminum foil. Top each slice with ⅓ cup of honey. Sprinkle half the brown sugar over each slice. Fold the foil around the ribs and seal the packages tightly, being careful not to puncture the foil with the rib bones.
5. Put them back on the grill for an hour.
6. Unwrap ribs and return to grill. Brush both sides with barbecue sauce and cook for 15 minutes to set the sauce.
7. Cut each slab into three pieces.
This recipe is originally from Ray “Dr. BBQ” Lamp of drbbqs.com and was shared with Fox News Digital.