Lip-Smacking Fall-Off-The-Bone BBQ RIBS
How to Make BBQ Ribs
You can't beat a rack of perfectly smoked BBQ ribs. Whether they are dry or wet, the trick is time and temperature.
You know the expression slow and steady wins the race.
Before we begin let me just clarify a few old wives tales or misnomers about BBQ ribs.
*The first and most important fact is Do NOT ever boil your ribs before cooking. Why on earth would anyone do this is beyond me! The fallacy that boiling ribs will create tender meat is simply NOT TRUE. What boiling will create is bland and tasteless meat, since all the delicious flavor of the meat has been boiled away.
*Be selective when choosing your ribs, choose the the thickest and leanest ribs you can find.
*As I mentioned earlier, slow cooking is your key to success. Keeping your temperature at 250 degrees will cook those BBQ ribs slowly yielding you a tender piece of meat you actually can sink your teeth into.
My recipe is for preparing BBQ Ribs on an outdoor grill, but this recipe can be modified and prepared indoors as well. I will give you some pointers on that as well. An outdoor smoker is always another option.
So are you ready? Okay... Let's get started preparing those lip-smacking, fall-off-the-bone BBQ ribs!
Types of Ribs
Ribs are one of the most flavorful meat on an animal. My Lip-Smacking Fall-Off-The-Bone BBQ RIB recipe is geared to Baby Back ribs, but any type will work.
Baby Back Pork Ribs are taken from around the loin, which runs along the back and often called loin ribs or back ribs. Back ribs are more tender and meaty than side ribs, and therefore also more expensive. Baby back ribs are my favorite type of BBQ Rib.
St. Louis-Style Ribs are a side rib and are more meatier and fattier. A St. Louis Rib is less expensive then a baby back rib and has great flavor and is excellent for barbequing. A Kansas City style rib is another type which is trimmed even more closely than the St. Louis style ribs and have the bone removed. My hubby prefers this type.
Pork Spare Ribs This inexpensive cut comes from around the belly of the pig. Because belly meat is prized for bacon, spareribs are cut as close to the bone as possible leaving very little meat on the bone.
Country-Style Pork Ribs These, the meatiest of ribs, come either from the loin, in which case they cook quickly, or, more often, from near the shoulder, which means they're tougher and benefit from low, slow cooking.
Photo Credit Amazing Ribs
Ribs, Ribs and more Ribs...
What are your favorite type of Ribs?
Baby Back Rib
Photo Credit Amazing Ribs
How to Smoke Ribs on the Grill
Making your BBQ ribs on your outdoor gas grill is pretty easy. You will just need a few things. And luckily these items are rather inexpensive and will only set you back only a few bucks.
You will need a smoking box and wood chips to give your BBQ Ribs that awesome smoky flavor. I have included a couple of different styles of smoker boxes. We like the cast iron types because of their durability.
As far as Wood Chips, they are available in many flavors such as mesquite, hickory, cherry and apple. Why not try an assortment pack. Once you learn how to smoke BBQ Ribs on your grill, there really is no limit to the other types of meats you can smoke. How about some hickory smoked chicken breasts or Apple smoked pork. Sounds yummy, doesn't it? There really is no limit.
Consider purchasing a to monitor the temperature of your grill. Remember to cook BBQ Ribs, the name of the game is slow and steady. So watching your grill temperature is important to achieve those mouth watering ribs. Once you have it all set up you will be able to monitor the temperature of your grill right inside your home or anywhere else you choose. Maybe relaxing on your lounge chair by the pool. Grill Thermometer
A meat thermometer is an important tool you should have in your cooking arsenal. So if you do not have one, I definitely recommend you get one. You must make sure all the meats you cook are at the safe temperatures for serving. You really need to protect your family and guests from getting sick from undercooked meats.
Maverick Industries ET-73 Maverick RediChek Remote Wireless Smoker Thermometer
Wireless Smoker Thermometer tells the cook the internal temperature of the smoker and the internal temperature of the foods being cooked in the smoker from up to 100 feet away. Smoking meat and fish properly can take days. So, rather than going out to the smoker to check the temperature time and time again, simply install a RediChek Remote Wireless Smoker Thermometer and rest at ease. This handy thermometer monitors smoker air temperature and food temperature from up to 100 feet away. And, if the temperature drops too low or jumps too high, the RediChek alarm goes off, so there are no spoiled batches-just certainty that every batch of smoked salmon is perfection. The RediChek can also be used with an oven or grill for peace of mind while baking, barbecuing, and broiling and for fewer trips to the kitchen. Best of all, the RediChek is wireless, so installation is a snap. Your purchase includes four AAA batteries for out-of-box use. --Brian Olson
The Smoker Box features a V-shape bottom allow it to sit directly on the flame bars. All you do is add your wood chips to create an awesome smoking flavor and cook. Now you can use the convenience of a gas grill and not compromise any smoky flavor.
BBQ ribs on a Gas Grill or Smoker
Simple technique which will garner you mouth-watering ribs you will make over and over again.
Prep Time: 10 minutes
Total Time: 3 1/2 - 4 hours
- 3 Full Racks of Ribs
- 1 Tbl Salt
- 2 Tsp Black Pepper
- 1/4 cup of Wood Chips Soaked and Placed in Smoker Box
- BBQ Sauce
- Soak the wood chips in cold water overnight. The purpose of this is we want them to smolder and not flame.
- To do this quicker, you can microwave the chips in water for 10 minutes to speed up the soaking process.
- Cut full racks of Ribs in half. You should have 6 sections.
- Wash and Dry the rib halves
- Mix the salt and pepper and dust the ribs with salt and pepper mixture.
- Place your soaked wood chips in hot water in a smoker box and place under cast grates on the flame diffusers.
- Start the grill on high and wait for the internal temperature to reach 400/500 degrees.
- Place ribs concave side down (bone side down) on the grill and close the lid.
- Reduce temperature to 350 degrees and cook for 7 minutes.
- Turn Ribs over and cook for 4 minutes.
- Reduce heat to 250 degrees and turn ribs back to bone side down.
- Monitor the Ribs every 15-20 minutes and cook for 2 hours moving around to prevent sticking. After 2 hours turn the ribs (bone side up) and cook for 30 minutes
- Then turn again back to bone side down and cook another 30 minutes. Ribs are done when a 1/2 inch of the bone is extended beyond meat.
- Finally, add your sauce and move the ribs to the hottest part of the grill and remove when the sugars have caramelized and you have a nice pasty coating with crisp spots - not more than 20 minutes. You can use any sauce apply using a mop, cook 7-10 minutes per side with sauce. You can also add a dry rub if you prefer, please see the section on Dry Rubs for complete details.
Sauce or Rub
Some like them wet and others prefer them dry, Which do you prefer?
The single most important thing you can do to improve your cooking is get a good digital thermometer for your grill and another for food.
Splash-Proof Super-Fast Thermapen
Be safe, and ensure the meat has reached the ideal temperature. This will assure you achieve those tender, luscious barbecue ribs you pay a whole bunch for at the local "rib joint"!
This is the meat thermometer you see the professional Chef's on TV use. And once you use one... you will see why.
Personalize your Grilled Meat
Now you can leave your very own mark on your grilled meat.
Now you can get just the right seasonings exactly where you want it, with this 2-Ounce Stainless-Steel Seasoning Injector. This injector also includes Marinade Needles.
Photo Credit Is It Done Yet?
Steven Raichlen Best of Barbecue Barbecue Sauce Mop with Removable Head
Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. The Sauce Mop is great for applying your favorite basting mixtures, flavored butters, glazes, and mop or barbecue sauces. The all cotton brush head detaches for easy soaking and cleaning.
How to create a dry-rub for your BBQ Ribs
This rub is a great basic recipe for some delicious racks BBQ ribs. This rub will add lots of flavor with taking away from the great flavor of the ribs.
Makes about 1 1/4 cup
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon black pepper
1 tablespoon salt
2 teaspoons red pepper (add some more if you like it hotter)
Combine all ingredients in a plastic container with lid. To apply to ribs, simply coat ribs heavily and rub into meat. Add some brown sugar for sweeter taste.
Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Smoker - Here's How to make Smokin' Hot BBQ Ribs
If you've been searching for the perfect addition to your backyard barbeque, look no further than the Weber 18.5-in Smokey Mountain Cooker smoker. A no-rust aluminum door with a spring-loaded latch grants you easy access to the charcoal chamber and water pan, and a built-in thermometer allows you to monitor the grill's temperature.
If you've been searching for the perfect addition to your backyard barbeque, look no further than the Weber(r) 18.5-in Smokey Mountain Cooker(tm) smoker. A no-rust alumuminum door with a spring-loaded latch grants you easy access to the charcoal chamber and water pan, and a built-in thermometer allows you to monitor the grill's temperature.
BBQ Smoker Flavors
What is your favorite smoker flavor?
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Photo: Frank Mittman Photography
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I love BBQ Ribs! It's one of those meals the whole family looks forward to.
What do you think of good 'ole Lip-Smacking Fall-Off-The-Bone
BBQ RIBS? Thanks again for Visiting. Hope to see you soon.