Todays ProTip has been written by Chris Baney. Have you been looking for a way to connect with guests on the weekend? Maybe talk about how winter has broken, maybe something you grilled recently… maybe you are invited to a graduation or party and want to bring something. Today, Chris is going to give us a recipe we think you will enjoy!
BUYING YOUR RIBS
- Buy pork back ribs not spare ribs.
- My favorite are from Costco – they come with the membrane already removed off the back
- I usually do 3 full racks but I cut them in half before putting on the grill to make 6 half racks.
STEP 1 – Prepping the ribs
- At least 45 minutes before smoke, get your ribs out and up to room temp.
- For best results and flavor put on dry rub the night before and out wrapped on a tray in the refrigerator overnight. Then get out 45 minutes before smoking to get up to room temp.
- Applying the dry rub
- Take yellow mustard and cover backs and front of ribs.
- Apply dry rub. I have used different blends but I like the Weber smoke dry rub from Kroger.
- You can add a little brown sugar or look up a dry rub recipe as well.
STEP 2 – Prep your grill Charcoal grill/ smoker
- load grill with about ⅔ full of lump charcoal
- Light grill and then put in insert for indirect cooking.
- Set grill temp to about 225 or 250
- Take apple wood chips: seal in a tupperware full of water for at least 30 minutes. This slows the burning process on the coals and allows for maximum smoke.
- Grab 4 chunks pecan wood and add to grill with soaked apples chips right before putting ribs on the grill at 225
** If you do not have a charcoal grill just keep temp on standard grill low or use your oven at 225 t0 300
STEP 3 – 2-2-1 cooking process
First 2 hours
- Put ribs on in rib rack standing up for 2 hours – If you do not have a rib rack just set them bones side down
Second 2 hours
- Pull off ribs and wrap in aluminum foil seal tightly and place back in rib rack for 2 hours
- Add apple juice inside tin foil wrap for extra flavor
Last hour
- Make sure heat is low
- Unwrap ribs from foil and place on a cooking grid with the back of the ribs face down on the grate.
- This step produces the exterior bark on the outside of the rib. I sometimes do 30 minutes instead of 1 hour depending on how much exterior bark you want.
- In last 10 minutes I add sweet baby rays bbq sauce to the top of the ribs
- Let sit for 10 minutes after getting off the grill and then enjoy an amazing apple pecan smoked rib. It should fall off the bone.