Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, "smoked" bbq ribs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
"Smoked" BBQ Ribs is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. "Smoked" BBQ Ribs is something that I have loved my whole life.
Louis Ribs, We Have Something for Every BBQ Lover. Get the napkins out and fire up your Traeger. Smoky, saucy, and slightly sweet, these St. Louis-style ribs are a cut above the rest.
To get started with this particular recipe, we have to prepare a few components. You can have "smoked" bbq ribs using 10 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make "Smoked" BBQ Ribs:
- Take 1 full rack of pork ribs (St. Louis Style)
- Prepare 2 tbs. olive oil
- Prepare 1/2 cup dry-rub seasonings (homemade)
- Take 1/2 cup BBQ sauce (homemade preferred)
- Prepare Mop:
- Get 3/4 cup dark beer or apple juice
- Prepare 1/4 cup apple cider vinegar
- Make ready 1/4 cup water
- Take 1/8 cup olive oil
- Take 1/8 cup dry-rub seasonings
Aaron Franklin Teaches Texas-Style BBQ Cooking spare ribs falls between pork butt and brisket in terms of difficulty. They spend the least amount of time in the smoker and will cook at a consistent temperature throughout. However, because they're a comparatively thin cut of meat, there isn't as much margin for error. Brush ribs on both sides with your favorite BBQ sauce.
Steps to make "Smoked" BBQ Ribs:
- Purchase the ribs (pork or beef) from a butcher for best quality, about a day or two before you plan to cook.
- The night before, prep the ribs by removing the thin membrane off the back side of the ribs. Use a knife and pull with a paper towel for a better grip. Trim any excess fat top and bottom.
- Lightly coat the ribs with oil on both sides. This serves as a bonding agent for the dry-rub seasonings to cling to.
- Use about 2 tbs. of seasoning per pound of meat. Massage the seasonings into the meat on both sides and refrigerate overnight.
- For the mop, combine all the ingredients in a small bowl or in a spray bottle, mix and set aside.
- Prepare the grill (gas / charcoal) or smoker by cleaning the grates first. [Never use soap] When clean, use a towel to coat the grate with vegetable oil.
- For a gas grill, place the wood smoking chips in a small metal pan and cover with foil. Poke holes in the top. [Or, use a small hand-size disposable aluminum pan]
- Heat the gas grill (use 2 burners, 1 in between is off). Place the wood chip pan on a heated grate. For charcoal grills, a few chips will be placed on the briquettes when they are white and hot.
- For charcoal grilling, divide the heated briquettes evenly to 2 sides, leaving the center free and clear. Place a small aluminum pan with water next to the coals to add moisture to the heating process. Close the lid and open the vents.
- For gas grilling, reduce the heat to achieve the ideal cooking temperature. Place a small pan of water on a grate near the back.
- The ideal grilling temperature is 200-240º F on the cooking or meat side. Use an oven thermometer to check, since grill gauges are not that accurate.
- Place the ribs (room temp) bone-side down, not over or on top of any direct heat. Cover with the lid and cook slowly avoid opening the lid.
- Check every 45 minutes for heat temperature, water level is good, to add charcoal / chips, and to brush or “mop” the ribs.
- At the 2.5 - 3 hour mark, check the ribs to see if they’re near done. A meat thermometer will read 160˚ when done. Or, using a toothpick, probe the meat for tenderness.
- Almost near perfect…
- Tip 1: For the last 30 minutes, mop the ribs heavily and then wrap in foil with the sealed side up. Place them on the grill (non-heat side) to slowly heat. Or…
- Tip 2: When the ribs are near done, you can add the BBQ sauce to the top and continue heating for 10 minutes. [Or as the Pit-Master BBQ teams do, use the sauce just for dipping.]
- Tip 3: If the outdoor smoke grilling process time is limited (weather), complete the cooking in the oven with the meat mopped and wrapped.
- Final Tip: The key to great ribs is balance. There’s a balance in your seasoning, moisture, and smoke. Again, think slow and low. A good rack of ribs when properly cooked will take 3-5 hours depending on thickness.
- And, when done, your plate should look like this…
However, because they're a comparatively thin cut of meat, there isn't as much margin for error. Brush ribs on both sides with your favorite BBQ sauce. Also spritz each slab with water every rotation for moisture. Smoked Venison Ribs Barbecue smoked venison ribs cooked low and slow over hickory wood. Rich in flavor, and perfectly blended with a BBQ dry rub and easy brine recipe.
So that’s going to wrap this up with this exceptional food "smoked" bbq ribs recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
