Celebrating Independence Day Barbecuing St. Louis Cut Ribs
For this 4th of July we here at BBQ Thingz want to share a classic barbecuing technique that originated on the east coast referred to as the "Low and Slow" method. "Low" means the temperature at which the meat is cooked and "Slow" means the time it will take to fully cook the meat. We will be employing the 2-2-1 method. You will smoke the meat for 2 hours at 250°, wrap the ribs in tin foil and smoke for another 2 hours, and then "rest" the ribs which means to leave them wrapped in tin foil and placed in a insulated container such as an ice chest (most definitely with no ice). Reminder-This method is not done over open flame.
Firstly heat your smoker to 250°. Place the ribs on the prep table and apply the rub liberally till both sides of the ribs are covered. Firmly pat the rub on the meat so no excess rub falls off. Once the smoker is at 250°, place the ribs in bone side down, close the lid, and wait 2 hours.
After 2 hours the ribs should have a red mahogany look to them. Take 2 layers of tin foil and lay them on the prep table. Pull the ribs out and place them bone side up on the tin foil and wrap them completely. Place them back in the smoker. Leaving the ribs bone side up means as the ribs cook the juices will run to the bottom and soak into the meat. After 1 hour take your thermometer and check the temperature of the ribs. Once they reach 190° pull the ribs out of the smoker. It may take up to 2 hours for the ribs to reach 190° depending on the outside temperature and a few other factors. Place the wrapped up ribs in the heat insulated container bone side down for 1 hour.
After 1 hour unwrap your ribs. They will be juicy enough to eat as is or grab your choice of Smokin' Grill Sweet Hickory Smoke, Smoked Molasses Spice, or Sweet Honey Apple Mustard and slather the ribs till your heart's content.
We hope you enjoyed the "Low and Slow" 2-2-1 cooking method and that the ribs came out perfectly. We wish you a Happy 4th of July!
Firstly heat your smoker to 250°. Place the ribs on the prep table and apply the rub liberally till both sides of the ribs are covered. Firmly pat the rub on the meat so no excess rub falls off. Once the smoker is at 250°, place the ribs in bone side down, close the lid, and wait 2 hours.
After 2 hours the ribs should have a red mahogany look to them. Take 2 layers of tin foil and lay them on the prep table. Pull the ribs out and place them bone side up on the tin foil and wrap them completely. Place them back in the smoker. Leaving the ribs bone side up means as the ribs cook the juices will run to the bottom and soak into the meat. After 1 hour take your thermometer and check the temperature of the ribs. Once they reach 190° pull the ribs out of the smoker. It may take up to 2 hours for the ribs to reach 190° depending on the outside temperature and a few other factors. Place the wrapped up ribs in the heat insulated container bone side down for 1 hour.
After 1 hour unwrap your ribs. They will be juicy enough to eat as is or grab your choice of Smokin' Grill Sweet Hickory Smoke, Smoked Molasses Spice, or Sweet Honey Apple Mustard and slather the ribs till your heart's content.
We hope you enjoyed the "Low and Slow" 2-2-1 cooking method and that the ribs came out perfectly. We wish you a Happy 4th of July!
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What does "locked-down" mean; A "locked-down" distribution territory means we will not sell to any reseller or retailer within a 90-mile radius of your establishment or defined region, it's all yours! This is done to protect your sales, your margins and to protect your physical retail footprint in your area. We want customers buying from you and then coming back for more! To become a Bakell® Brand distributor and own a region and/ or territory, it is required that the distributor/ reseller maintains the following; 1) Spends a minimum of $12,000 per/ quarter 2) maintains positive payment history against the account 3) no expansive/ escalated customer service issues 4) If quarterly spend increases to $24,000 per/ quarter, the lock-down mileage distance increases to a 180 mile radius 5) If spend per quarter exceeds $24,000 Bakell will further improve lock-down radius based on a case-by cases basis. To become a distribution partner, click here
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All of our edible food-grade dusts & glitters contain various mica powder pigments and go through a specific manufacturing process allowing the mineral to be edible & consumable. Ingredients found in our edible glitter & dust brands include dextrose, rice starch and color additives specifically approved for food use, including mica-based pearlescent pigments and FD&C colors such as FD&C Blue No. 1.
The FDA has approved all of the ingredients being used in our edible glitters & edible dusts based on the FDA approved ingredients & usage levels. To learn more about the FDA approved usage levels and the approved ingredients list from the FDA click on the links below;
FDA Approved Ingredients List - Click Here FDA Approved Usage Levels, Article 73.350 - Click Here
Yes, all of our edible products are compliant, audited and approved by the FDA. Bakell® has even taken it a step further, not only are our ingredients FDA compliant, the Bakell® production facilities are also FDA registered and inspected. To learn more about the federal health compliance regulations, FDA regulations, EU regulations and to view our technical & safety data sheets, click any of the below product categories;
Tinker Dust - hyper pearlescent edible glitter for foods/ desserts Luster Dust - fine edible powder for making edible paint and food/ desserts Brew Glitter - edible glitter designed/ produced specifically for drinks & cocktails Petal Dust - edible food coloring powders for food/ desserts
We get this question a lot, and we mean a lot... so much so we created a whole page dedicated to the exact question (click here)! We understand the world of "edible glitter" and "edible dusts" can be incredibly confusing, and even frustrating! But don't worry, our simple info-graphics, bulletin highlights and our quick snap shots will help clear up the confusion so you can get back to decorating! To learn more, click here.
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Yes, absolutely! Upon request, we have everything from microbiology testing docs, heavy metals testing docs, COA certificates to SDS certificates and many more! Many of the technical data sheet (TDS) documents are already available online, click any of the below product categories;
Tinker Dust - hyper pearlescent edible glitter for foods/ desserts
Luster Dust - fine edible powder for making edible paint and food/ desserts
Brew Glitter - edible glitter designed/ produced specifically for drinks & cocktails
Petal Dust - edible food coloring powders for food/ desserts
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