CHEF DAVID LUDLOW HAS BEEN the go to cater for events ranging from corporate fundraisers to for celebrities including Lisa Raye and former Congressman Jesse Jackson Jr.
The Convent, La., na- tive has been in the catering business for more than a decade, offering his most famous dishes has been his ribs. “I learned how to cook from my grandmother, I never went to culinary school she instilled passion in me for cooking that has never left.”, he said Ludlow shared his tips for barbecuing ribs with The Drum.
BARBECUING RIBS ON THE GRILL
1. Clean your meat.
Remove ribs from packag- ing and thoroughly wash ribs and lay them in a pan.
2. Create a dry rub.
Use black pepper, Zaterain seasoning, garlic powder, cayenne pepper, sage, chili powder, dry oregano, and brown sugar. Mix all ingredients well. Season
both sides of ribs with dry rub. (Note: any seasoning of your choosing is okay)
3. Prepare the grill.
I prefer to smoke my ribs. Soak wood chips in bucket of water for 30 minutes be- fore putting on grill. Place coals and put all the way to one side of the grill – I don’t cook over direct heat. Light the coals. Before it’s time to put meat on the grill, put the soaked wood chips on top of the coals.
4. Cooking the ribs.
Lay the meat on the grill. Close top and open bot- tom vent slightly. Now, let them cook! The best cooking temperature is be- tween 250-300. Every 30- 40 minutes check to see if coals need to be added. Ribs should be done in 5 to 6 hours.
Chef David Ludlow can be reached by visiting ludlowstasteoflouisiana. com or calling (678) 914-2037