Sticky BBQ Ribs smokingly good2012-03-17
- Cuisine: American, BBQ
- Course: Main Course
- Skill Level: Moderate, Reasonable
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- Yield : 4 Racks
- Servings : 4
- Prep Time : 50m
- Cook Time : 4:00 h
- Ready In : 4:50 h
Sticky BBQ Ribs smokingly good
Competition grade succulent, moist, falling off the bone ribs. A clean bone is the sign of a good rib and these are good ribs.
The key to these BBQ ribs is the long low and slow cooking. This method produces a nice smoke ring but not overly smokey.
To set-up your BBQ for indirect cooking see the method here.
My preferred wood for smoking the ribs is Hickory, you can buy wood chunks online easily now.
- 4 Racks baby back Pork ribs
- 1 Recipe of my Rib Rub (or store bought)
- 1 Recipe of my BBQ sauce (or store bought)
- A chink of Mesquite wood or Hickory
Allow the racks to come to room temperature. Lightly coat the ribs on both sides with the rub and allow to sit for 40 minutes.
Light the BBQ using indirect heat method, coals on one side ribs on the other, you can use a BBQ rib rack as in the above image, this allows you to stack the ribs and lets the smoke circulate. (available online).
When the temperature is about 225 fahrenheit 107 centigrade, place the racks on the BBQ away from the heat and add a chunk of Mesquite or Hickory to the hot coals. Keep the lid on the BBQ. * IMPORTANT* Adjust the heat vents on your BBQ to maintain this low temperature. *NOTE* It is likely that you may need to add 3 or 4 coals during the long cooking process to maintain a constant temperature.
Heat the BBQ sauce to a gentle simmer.. While the racks are cooking baste them with the BBQ sauce. After the long slow cooking the ribs will be very tender. When cooked remove to a warm oven and pour over the remaining BBQ sauce until you are ready to serve.