Delicious BBQ ribs
The best way to cook up BBQ ribs is to use a smoker or using kettle BBQ setup for indirect heat. The secret to cooking great BBQ ribs is to they need to be cooked at a low temp typically 105C that around 225F. For a long period of time.
Whatever you do do not par boil them first, this destroys the flavour from the ribs, we are not making soup after all.
Firstly you need to apply a dry rub to the ribs the night before cooking, then wrap in clingfilm or glad wrap and refridgerate over night. If you wish to add a sauce this is done later. Most sauces contain sugar and this will burn on the BBQ.
Take the ribs out of the fridge about 1 hour before you plan to cook.
Now you need to get the BBQ going, you could even use charcoal briquettes here as you need a cooler temp around 100C in the BBQ. I then put a aluminium tray with some water in the BBQ next to the coals.Place the ribs bone side down onto the grill and put the lid on the BBQ. Put your smoking chips into your little can and place this on the coals, this should generate some nice smoke. Don’t turn the ribs, as this allows the fat to travel through the meat leaving behind the flavour.
To test for doneness, watch for the meat to pull back from the ends of the bones or insert a toothpick between the bones and if it goes through easily they are done.
Finally, apply any sauces you like 20 minutes or less before eating. You do it now to prevent them turning black and burning.
You should now have delicious smoke BBQ ribs, the entire process should take around 3-4 hours. Perfect ribs every time.
September 8th, 2008 at 10:37 am
Thanks for the tip on boiling. I can usually produce some really nice meats on the grill, but for some reason my ribs have never turned out. But I have been boiling them first. I am going to try this technique.
September 9th, 2008 at 10:08 pm
[...] The best way to cook up BBQ ribs is to use a smoker or using kettle BBQ setup for indirect heat. The secret to cooking great BBQ ribs is to they need to be cooked at a low temp typically 105C that around 225F. For a long period of time. … More here: Delicious BBQ ribs [...]
September 22nd, 2008 at 12:24 pm
I tried to submit to your newsletter but it errors out ?
September 25th, 2008 at 8:32 pm
Lord I miss my smoker so much. Moved into an apartment right before Summer so no backyard BBQs for me this year.
Thanks for posting the tips.
November 4th, 2008 at 5:16 am
Mmm, just looking at the picture makes my mouth drool with saliva. You’ve described it so yummy that even the display smells with ribs. And the recipe is actually quite detailed.
November 10th, 2008 at 4:18 am
this looks really delicious, will try it this weekend!
November 17th, 2008 at 8:25 pm
Slow cooking ribs is essential in my book. If you really want your ribs to be tender enough to literally fall off the bone, then slow cooking is a must.
January 14th, 2009 at 7:22 pm
Hi, great post
Do you trim the brisket and membrane off the back side before smoking? I know some do and some don’t, I’ve always heard the membrane adds flavor while cooking. Whats your thoughts on this?
Mark
February 17th, 2009 at 1:14 am
Thank you for making me feel like saying goodbye to my diet. This winter has been so cold in Chicago (-30F windshield last month), I have already warmed up for my backyard BBQ parties as soon as the weather hit 40F (the only issue being the 4 hour waiting time). We love our BBQ ribs in Chicago.
February 18th, 2009 at 5:01 pm
Ribs have got to be one of my all time favorite foods and its funny to think when I was a kid I was scared of eating meat off of the bone, I dont know what the hell I was thinking.