Ray “Dr. BBQ” Lampe
Ray Lampe, also known as Dr. BBQ in the culinary world, is the author of six cookbooks and is working on his
seventh. Lampe uses a dry rub to bring out the savory flavors in his recipe for back ribs. “These back ribs are
a knockout with their smoky flavor—which perfectly complements these dry rubs,” says Lampe.
- A versatile blend of spices, herbs and often salt, dry rubs create a delicious crust on meat.
- Most dry rubs are applied 15 to 20 minutes before cooking.
OVEN PREP TIPS
- Heat will circulate on all sides when ribs are lifted above the baking sheet on
- Brush ribs with a marinade or dust with a dry rub the day before and refrigerate
for more flavor.
- Cook ribs low and slow. When preparing them in the oven, preheat to a lower
temperature of 300 to 325ºF, moving ribs to the middle of the oven. Roast
for 2 1/2 to 3 hours for St. Louis style or 1 1/2 to 2 hours for baby back ribs.
Halfway through cooking, cover ribs with aluminum foil to keep them
from drying out.
Double-Rubbed Baby Back Ribs SERVES 9
3 racks pork baby back ribs
Cherry and hickory wood chunks
Preheat smoker or large grill to 275ºF indirect heat. Drain wood chunks; scatter on charcoal or place in smoker box.
Once wood smokes, place ribs on smoker or grill grate, bone side down. Close lid and cook for 21/2 hr. until browned.
Prepare 3 double-thick sheets of heavy-duty aluminum foil. Lay one rack on each. Spritz both sides of racks
generously. Close foil into package, press out as much air as possible. Return ribs to smoker or grill and cook,
covered, for 45 to 60 min. or until tender. Unwrap ribs; discard foil and juices. Return ribs to smoker or grill and cook,
covered, for 10 min. Transfer ribs to platter; spritz both sides and sprinkle with Finishing Rub. Loosely cover with foil;
rest 5 min. Cut each rack into 3 pieces to serve.
1 tbsp. paprika
2 tsp. turbinado sugar
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dry mustard
1/2 tsp. dried oregano leaves
1/2 tsp. chili powder
1/2 tsp. black pepper
For more on pork,
see page 71.