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3 steps to easy smoked ribs

Smoked Ribs

Making ribs is practically a religion in America. You can find lots of books, special equipment and advice about what makes a recipe Memphis style or Texas style or Carolina style is cause for bloody debates. But, as for me, I don't want to buy special equipment like smokers or rib racks, I just want to make some tender, fall-off-the-bone ribs every once in a while. Something easy and delicious and fun.

Over the past 18 years I've discovered that making great ribs is more about technique than about ingredients. Of course quality matters but whether you like your rub sweet or more spicy or your BBQ sauce, or "mop," with an acidic tang or mellow and smokey, the technique is pretty much the same. There are 3 steps: 1 - Rub/marinate. 2 - Par-roast, meaning partially cooking the ribs so that they don't need to spend all day in your grill. 3 - Smoking and finishing.

What I've landed on here is the simplest way to make smoked ribs in your every day drum/pot style backyard charcoal grill.

4
Servings
1292
Calories Per Serving
Deliver Ingredients

Ingredients

The Rub

  • 1/2 Cup Dark Brown Sugar
  • 2 Tablespoons Ancho Chili Powder
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Ground Black Pepper

The Ribs

  • 2 racks of loin baby back pork ribs

Directions

The Rub

Mix all the ingredients together and store in an air tight container until ready to use.

The Ribs

Rub/Marinate
1. Pull the thin membrane from the back of each rib and discard the membrane.
2. Sprinkle the ribs heavily on all sides with the rub.
3. Place the ribs in a sheet pan, cover and chill for at least 4 hours.

Par-Roasted Ribs

Par-Roast
Pre-heat your oven to 325. Roast the ribs for 2 hours. Remove and let cool until ready to smoke. This could be the next day. Refrigerate the ribs, covered, if waiting to smoke until tomorrow.

Smoke
1. Soak about 6 cups of hickory chips in water.
2. Prepare the grill with coals off to the side, a pan of water on the other side.
3. Bring the heat down on the coals and arrange the ribs over the pan of water making room between the ribs for the smoke to surround them as best as possible.
4. Throw a large handfull of wet hickory chips on the coals and cover the grill. Regulate the vents so the wood smokes but doesnt catch fire.

Smoking The Ribs

Every 20-30 minutes rotate and flip the ribs. Add hickory chips and fresh coals to keep the heat up as needed. Smoke for 2 hours or more. Brush or mop the ribs at after 1 hour with your favorite BBQ sauce or vinegar mop every 20-30 minutes.

The ribs are done when the meat starts to come off the bone as you pick them up with your tongs.

BBQ Sauce / Mop

I will add a recipe for a BBQ sauce in the next few days.
 

Nutritional Facts

Total Fat
88g
100%
Sugar
18g
N/A
Saturated Fat
31g
100%
Cholesterol
369mg
100%
Protein
103g
100%
Carbs
22g
7%
Vitamin A
141µg
16%
Vitamin B12
3µg
50%
Vitamin B6
2mg
100%
Vitamin C
0.3mg
0.5%
Vitamin D
6µg
1%
Vitamin E
3mg
17%
Vitamin K
6µg
7%
Calcium
207mg
21%
Fiber
2g
9%
Folate (food)
3µg
N/A
Folate equivalent (total)
3µg
1%
Iron
6mg
32%
Magnesium
100mg
25%
Monounsaturated
37g
N/A
Niacin (B3)
37mg
100%
Phosphorus
851mg
100%
Polyunsaturated
15g
N/A
Potassium
1492mg
43%
Riboflavin (B2)
2mg
100%
Sodium
589mg
25%
Sugars, added
18g
N/A
Thiamin (B1)
2mg
100%
Trans
0.8g
N/A
Zinc
14mg
93%