Barbecue Ribs

You can cook this rib recipe on the grill or in the oven.  I make my own rub, which I will share with you.

Rub Recipe

Mix the following ingredients:

½ cup of brown sugar

2 tablespoons of chili powder

2 tablespoons of coarse black pepper

2 teaspoons of onion powder

2 teaspoons of salt

Combine all the ingredients and mix them up well.  You can add more chili powder if you want more heat or substitute cayenne pepper.

Prepare the Ribs

I like baby back or St. Louis cut ribs.  You can buy a slab of ribs and cut off the rib tips to make your own St. Louis cut, which a lot of times can save you money.  If you do this, you can also cook the rib tips separately on the grill or in the oven.

I always remove the membrane on the back of the ribs.  If you’re going to use smoke with your ribs, the removal of the membrane will allow more smoke flavor to penetrate through the ribs.  It also helps to make your ribs tenderer.

I always look at how much fat is on the ribs.  If there is a lot, I’ll trim some of it off.

Once your ribs are prepared, begin applying the rub generously and rub it into the meat well.  I always rub some on the underside where the membrane was removed.  Once you have completed this, wrap the ribs in Saran wrap and place in the refrigerator overnight.

Remove the ribs from the refrigerator and place them on the counter for an hour before cooking.

Cooking

            Oven

You can cook your ribs on the grill or in the oven.  If you choose the oven, set it at 200 degrees.  Place your ribs on a large cookie sheet and place and cover with a sheet of aluminum foil.  After 3 hours remove the aluminum foil.  If you want some sauce on your ribs this is the time to do it.  Give your ribs a good coating of your favorite barbecue sauce.  I always use Sticky Fingers Carolina Sweet.  Place back into the oven for 30 minutes.  At this time your ribs will be done and ready to eat.

            Gas Grill

If you choose to cook your ribs on a gas grill, you want to make sure you do so using indirect heat.  In other words, you don’t want your ribs directly over the flame.  Some gas grills have available a tin box you can place wood chips in over the burner.  Be sure to soak your wood chips well first.  I like to use smoke with mine for the first 45 minutes.  This gives it a nice hint of smoke flavoring without taking away the natural flavor of the meat and the flavor of the rub.  I personally can’t stand any pork where all you taste is the flavor of the smoke. 

It’s important to maintain the temperature of your gas grill between 185 to 200 degrees.  You also have to watch them very carefully.  I try to cook them approximately 3 hours on a gas grill, but you will know when they’re done as you will see the meat begin to separate from the bone.  I cover them with sauce for the last half hour.

            Charcoal Grill or Smoker

It’s much easier to cook ribs using indirect heat on a charcoal grill or smoker.   It’s much easier for me to maintain my heat using these at 185-200 degrees as my charcoal grill has a smoke stack and air intake.  If I need to lower my temperature, I can do so by opening the cover more of the smoke stack and/or closing the air intake.  I can raise the temperature by closing off the smoke stack and/or opening the air intake.

My smoke flavoring depends on my mood, but I do like using apple, hickory, or mesquite wood chunks.  I start soaking them about an hour before I begin cooking the ribs.

You will have to continue adding charcoal now and then while your cooking your ribs.  If using a charcoal grill, keep your charcoal on the side closest to your air intake and your ribs on the opposite side.  Make sure to remove your ribs whenever you are adding charcoal or wood chunks.  Note that once your wood chunks completely dry out, they will burn and raise the temperature and you will have to make adjustments. 

I try to maintain my temperature at 180 degrees and cook my ribs anywhere from 4 to 5 hours.  I pay very close attention to how the meat begins to separate from the bone.  Another good indicator your ribs are about done is using a set of tongs to pick the ribs up from the middle of the slab and seeing how much the bend down on both ends.  I place my sauce on them for the last ½ hour they cook.  I’ll add some more sauce after 15 minutes.

The entire process may seem like a lot of work to some, but believe me it’s well worth it; ask my wife as she loves my ribs.  A few years ago while I was still on active duty at Ft. Gordon, GA, I cooked 6 slabs of ribs on a smoker at work for the Soldiers.  I did 3 with sauce and 3 dry.  I received a lot of comments about how good they were.

If you use my recipe, I do hope you and those eating with you enjoy them and I hope you inform me of your results.  Until then, happy eatin’.