Fantastic BBQ Ribs From Chef Stephen Barber at Farmstead Restaurant

Fantastic BBQ Ribs
From Chef Stephen Barber at Farmstead Restaurant, St. Helena, CA

* Although this recipe calls for a smoker, you can use the rub on the Heritage Pork Ribs and stick them in the oven!

You Will Need:
Two Spare Ribs slabs or
Two St. Louis Ribs slabs

(Rib Rub: Makes ¼ cup)
2 TBLS of Paprika
2 TBLS Brown Sugar
1 TBLS of Salt
1 TBLS Ground Cumin
1 TBLS of Black Pepper
1 TBLS of Chili Powder

Stir all the rub ingredients together in a bowl. Throw ¼ cup of special rub on the ribs. Strap the ribs in the smoker. Smoke them for 3-3.5 hours at 225 degrees. Chef Stephen uses a 100% wood-fired J&R oiler pit using mostly oak and cherry wood (the smoker is almost the size of a minivan!) The ribs are ready to be removed from the smoker when you feel the meat is tender and it begins to fall off the bone. Once the ribs come out of the smoker, he kisses them on the wood grill for just a few minutes and brushes them with BBQ sauce.

Stephen-BarberChef Stephen Barber
A Kentucky native, Chef Stephen began his culinary career at one of the best restaurants in Mississippi, City Grocery, working with Chef John Currence. Building on his Southern roots, Stephen brings his own ingredient-driven approach to Farmstead’s American farmhouse cooking. Chef Stephen utilizes the organic produce, eggs, and olive oils from his own farm, Long Meadow Ranch, as well as Heritage Foods USA, and other artisanal producers.

About Alexes McLaughlin

Alexes joined the team in November of 2013. She found the farms and mission hard to resist and decided to dedicate 2014 to helping Heritage grow its infrastructure and media presence.