PK Grills Original PK, Owner'S Handbook Manual

ORIGINAL PK | OWNER’S GUIDE

11

R E C I P E S

LAST MEAL RIBS

INGREDIENTS

1 slab of fresh St. Louis Cut Ribs

4 tablespoons of Meathead’s Memphis Dust**

1/2 teaspoon kosher salt* per pound of meat

1 cup of your favorite barbecue sauce

*Note: Kosher salt is 1/2 the concentration of table 

salt. If you use table salt, cut it by 1/2.
**Find the Memphis Dust recipe and more at 

amazingribs.com

DIRECTIONS

1)  Rinse. 

Rinse the ribs in cool water to remove any bone bits from the butchering 

and any bacterial film that grew in the package (don’t worry, cooking will 
sterilize the meat).

2)  Skin n’ trim.

 If the butcher has not removed the membrane from the under side, 

do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps 
sauce out. Insert a butter knife under the membrane, then your fingers, work a 
section loose, grip it with a paper towel, and peel it off. Finally, trim the excess 
fat from both sides. If you can’t get the skin off, with a sharp knife, cut slashes 
through it every inch so some of the fat will render out during the cooking.

3)  Salt.

 Salt is important. Even if you are watching your salt intake, a little salt 

really helps. It penetrates deep and amplifies flavor. It helps proteins retain 
moisture. And it helps with bark, the desired crust on the top formation. If you 
can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance 
is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound 
of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. 
You can simply eyeball it by sprinkling on the same amount of salt you would 
sprinkle on the ribs if they were served to you unsalted. If time permits, get the 
salt on about 1 to 2 hours before cooking.

This is the recipe for making the  

best barbecue ribs you ever tasted.

Recipe by Meathead Goldwyn

MAKES

1 slab, enough for 2 adult servings

PREPARATION TIME

15 minutes minimum. 10 minutes to 
skin ‘n’ trim, 5 minutes to rub, 1 to 2 
hours dry brining is optional.
Cooking time. 3 hours minimum. We 
will be cooking low and slow at about 
225°F, so allow 5 to 6 hours for St. 
Louis Cut (SLC) ribs and 3 to 4 hours 
for baby back ribs. Thicker, meatier 
slabs take longer, and if you use rib 
holders so they are crammed close to 
each other, add another hour.