"Smoked" BBQ Ribs
"Smoked" BBQ Ribs

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, "smoked" bbq ribs. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Then you wrap the spare ribs to get perfectly tender BBQ spare ribs. Once your spare ribs are done you have tender, sweet and spicy, juicy barbecue spare ribs that have been slow-smoked. Learn how to smoke ribs like a pro, and you'll be the star of any backyard bbq!

"Smoked" BBQ Ribs is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. "Smoked" BBQ Ribs is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have "smoked" bbq ribs using 10 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make "Smoked" BBQ Ribs:
  1. Make ready 1 full rack of pork ribs (St. Louis Style)
  2. Make ready 2 tbs. olive oil
  3. Get 1/2 cup dry-rub seasonings (homemade)
  4. Prepare 1/2 cup BBQ sauce (homemade preferred)
  5. Get Mop:
  6. Make ready 3/4 cup dark beer or apple juice
  7. Get 1/4 cup apple cider vinegar
  8. Prepare 1/4 cup water
  9. Take 1/8 cup olive oil
  10. Prepare 1/8 cup dry-rub seasonings

Smoked bbq baby back ribs on wooden surface Smoked bbq baby back ribs paired with beer. Smoked pork ribs isolated on white background Barbecue Smoked Brisket and Ribs Platter. These BBQ ribs are slow smoked, with a rub and then glazed in a simple homemade BBQ sauce. Smoking ribs is a long process and it can dry out the ribs.

Instructions to make "Smoked" BBQ Ribs:
  1. Purchase the ribs (pork or beef) from a butcher for best quality, about a day or two before you plan to cook.
  2. 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.
  3. Lightly coat the ribs with oil on both sides. This serves as a bonding agent for the dry-rub seasonings to cling to.
  4. Use about 2 tbs. of seasoning per pound of meat. Massage the seasonings into the meat on both sides and refrigerate overnight.
  5. For the mop, combine all the ingredients in a small bowl or in a spray bottle, mix and set aside.
  6. 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.
  7. 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]
  8. 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.
  9. 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.
  10. For gas grilling, reduce the heat to achieve the ideal cooking temperature. Place a small pan of water on a grate near the back.
  11. 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.
  12. 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.
  13. Check every 45 minutes for heat temperature, water level is good, to add charcoal / chips, and to brush or “mop” the ribs.
  14. 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.
  15. Almost near perfect…
  16. 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…
  17. 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.]
  18. Tip 3: If the outdoor smoke grilling process time is limited (weather), complete the cooking in the oven with the meat mopped and wrapped.
  19. 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.
  20. And, when done, your plate should look like this…

When the bones are down and the meat is. How to reheat ribs without drying them out. Reheating ribs and not having them turn into a dried-out stringy mess is all about proper storage. If you are freezing or refrigerating ribs. Simplify cooking ribs with Traeger's Simple Smoked Ribs recipe.

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