"Smoked" BBQ Ribs.
You can have "Smoked" BBQ Ribs using 10 ingredients and 20 steps. Here is how you achieve it.
Ingredients of "Smoked" BBQ Ribs
- Prepare 1 of full rack of pork ribs (St. Louis Style).
- You need 2 tbs. of olive oil.
- Prepare 1/2 cup of dry-rub seasonings (homemade).
- You need 1/2 cup of BBQ sauce (homemade preferred).
- It’s of Mop:.
- Prepare 3/4 cup of dark beer or apple juice.
- You need 1/4 cup of apple cider vinegar.
- It’s 1/4 cup of water.
- You need 1/8 cup of olive oil.
- Prepare 1/8 cup of dry-rub seasonings.
"Smoked" BBQ Ribs step by step
- 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….