In honor of our Flash Father's Day sale, we'd like to share a tried and true rib smoking method!

It is best to cook ribs over indirect heat with wood smoke, such as cherry or hickory! 

The 3-2-1 Method:

• Prepare your ribs with the rub of your choice! *Mustard can be used to help tenderize the meat, don't worry you won't taste it!
• Smoke your ribs for 3 hours. 
• Braise your ribs for 2 hours.
• Smoked your ribs for 1 more hour, covered in your favorite sauce!

Thanks, HeyGrillHey for this awesome method!

Shop our FLASH Father's Day Sale, ends 6/18/21 @ 3pm!

PORK BABY BACK RIBS - https://bit.ly/3vvAUvz

PORK SPARE RIBS - https://bit.ly/3gw00Gt

WHOLE PORK BUTT - https://bit.ly/3q5wY3I

Just wingin' the marinade process? Throwing random stuff in a bag and hoping for the best? Hopefully these tips will help you ease through the marinating process!

- Use approximately 1/4 cup of marinade per pound of beef

- ALWAYS marinate cold, leave meat in fridge while marinating! You can also freeze while marinating and store for up to 3 months!

- Tender meats only need about 15 minutes but can use up to 2 hours of marinating! The longer, the better!

- Apply dry rub to meat before AND after marinating!

Looking for lean? Try these beef cuts! They bring less than 200 calories* to the table and are extremely versatile! 

Chicken is often believed to be the only low fat *healthy* meat, but that's just not true! There are plenty of lean cuts available perfect for any diet! Tri Tip, KC Strips, & Top Sirloin Steaks are just a few to mention. Don't write off the red meat you love so much, instead replace fattier cuts for something lean! 

Products advertised as lean such as lean ground beef can be trusted to be low in fat content! The USDA requirement for "lean" products is: "100 grams of beef (about 3 1/2 ounces) must have less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol." -Ask.USDA

It is best to cook beef to kill of any bacteria. Cook steaks to at least 130° to reduce the risk of any bacteria in the meat, which can cause foodborne illnesses (food poisoning). 

It is best to purchase a meat thermometer to accurately test the internal temperature of any meat you are cooking!

"The Food and Drug Administration (FDA) recommends that populations susceptible to developing foodborne illnesses completely avoid raw or undercooked beef. These include pregnant women, young children, older adults, and those with compromised immune systems." Healthline