Things We Make
BBQ Ribs
Bud Byrd
7 hrs
5

BBQ Ribs

Sticky, smokey, sweet, tender deliciousness.

Ribs are an all-time favorite BBQ dish for a lot of people, and thankfully they're really easy to make! As long as you have the right equipment anyway. Ribs are best cooked low and slow with non-direct heat and with smoke. Ideal smokers include offset smokers, eggs, and pellet smokers.

This recipe uses the common 3-2-1 method, which breaks the process into 3 steps.

  • Step 1 runs for 3 hours and imparts a smokey flavor on the meat.
  • Step 2 runs for 2 hours and accelerates the cooking process of the ribs by braising the meat.
  • Step 3 runs for 1 hour and both finishes the meat and allows the sauce on the ribs to become sticky.

Ingredients

  • Loin Back Pork Ribs

  • Pork Seasoning Rub

  • Sweet BBQ Sauce

  • Apple Cider

Instructions

Preparation

  1. Pre-heat your smoker to 250 degrees using your favorite mild-flavored wood. Hardwoods mixed with a small degree of flavor woods are a safe bet, and many popular pellet blends are perfect for ribs.

  2. Ribs have a layer of connective tissue on the non-meat side called the silver skin which becomes chewy when cooked. For the best result, trim or peel the silver skin off.

  3. Apply your favorite pork seasoning rub liberally to all sides of the meat.

  4. Create a mix of 1 part apple cider to 1 part water and store in a food-safe spray bottle.

Smoking

  1. When the smoker is up to temperature, place the ribs directly on the grates in the smoker.

  2. At around 1½ hours into the cook, spray the top of the ribs with the watered-down apple cider mix.

Braising

  1. After the ribs have been smoking for 3 hours, remove them from the smoker.

  2. Apply a healthy amount of BBQ sauce to all sides of the ribs.

  3. Wrap the ribs completely with foil with the meat side facing down.

  4. Place the ribs back onto the smoker for another 2 hours.

Finishing

  1. After the ribs have been braising for 2 hours, remove them from the smoker.

  2. Lower the smoker's temporature to 225 degrees.

  3. Remove the ribs from the foil and discard the foil and juices.

  4. Apply another layer of BBQ sauce to the ribs.

  5. Place the ribs back onto the smoker for another hour.

Serving

  1. After the ribs have finished cooking, pull them from the smoker and allow them to rest for 10 to 15 minutes to allow the juices to lock into the meat.

  2. Slice the ribs between the joints and serve!