The Best Barbeque Pork Ribs
Though I say it myself, as smoker recipes go, this one does make the best smoked pork ribs I've had! Ideally they should be smoked for several hours, to make them very tender.
They require a certain amount of preparation, but if you’re a fan of ribs or have a BBQ smoker you’ve got to have a go at them yourself!
If you don’t have a smoker but do have a barbecue grill with a lid you can use this along with a smoker box with wood chips and get the same result.
The method, timing and taste really end up the same as with a true barbecue smoker.
The secret of success with any BBQ rib recipe lies in the long, slow cooking time - because ribs are a fatty cut of meat they need it. Also if you’re going to cook something for several hours, you may as well smoke it too.
These two techniques virtually guarantee extremely delicious, tender meat. So here goes…
Ingredients for the BBQ Rub
Try either of these rubs on the BBQ rub recipe page – I like the second one personally. Double the quantities of each ingredient for these ribs though – there’s a lot of surface area to cover with 4 racks of ribs.
Amazon also have a big selection of ready made BBQ sauces
Other Ingredients for this Barbeque Pork Ribs Recipe
- 1 pint of cider vinegar – or try cider, apple juice, or white wine vinegar.
- 4 racks of pork ribs
Barbecue sauce, whatever your preference. Amazon also have a big selection of ready made BBQ sauces
Method for Barbecue Pork Ribs
Pork ribs are quite fatty, so this recipe requires an indirect grilling method, for long slow cooking - and it's best made as a smoker recipe.
Ideally start preparing 24 hours before make the BBQ - although 8 is fine really.
- Grab a wide oven dish, big enough to hold you ribs and pour the cider vinegar (or apple juice, etc). Dunk the pork ribs in this for an hour or so. This is optional really, but will help tenderize the meat.
- and then coat each with the BBQ dry rub. Put the ribs in the refrigerator overnight. As in the picture above.
- Next day, get the ribs out and let them warm to room temperature.
- Light your barbecue, choose your BBQ wood or wood chips. Which wood you choose depends what is available locally, or what you prefer – take a look at our BBQ wood page for a few ideas - any fruit wood is a good choice with pork.
- Wood chips of every imaginable kind are available from Amazon.
When the temperature of the barbecue reaches 250F (125C) it is ready – stick the ribs in and shut the lid for at least 4 hours – don’t open it at all, except to replenish the charcoal! I’m not sure if it matters which way up the ribs go, some say to lay them with the ends of the ribs facing down.
- Periodically add more wood and/or charcoal and adjust the vents increase or decrease the air flow – but keep the temperature of the cooking chamber constant as much as possible.
- In the meantime make a finishing sauce while you wait or grab a brand sauce.
Final 30 Minutes of Cooking Your Barbeque Pork Ribs
- After 4 hours the ribs are almost ready. At this point get about half the barbeque sauce you made, warm it up, and brush or mop it thickly on to the pork ribs. This serves to glaze the meat and add yet another layer of flavor.
- Put the pork ribs back in the barbecue for another 30 minutes until the sauce starts to darken.
- When they’re ready cut them up by slicing them as cleanly as you can between the rib bones.
Each rack of barbeque pork ribs should be enough for two healthy appetites, depending on how much other food is on offer.
Coleslaw, red slaw or potato salad always go down well as a side. Heat up any remaining BBQ sauce and serve it as a side as well.
More BBQ Pork Recipes
Here are a Few More Smoker Recipes
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