BBQ Pork Ribs
I LOVE real low 'n slow BBQ. Being that I'm not from Texas, I believe that Pork is BBQ, not beef. So, I set out to perfect the art of real BBQ pork... And this recipe is in rib form!
BBQ Pork Ribs
I LOVE real low 'n slow BBQ. Being that I'm not from Texas, I believe that Pork is BBQ, not beef. So, I set out to perfect the art of real BBQ pork... And this recipe is in rib form!
Cooking Instructions
- 1
Set your ribs out for a couple hours before cooking
- 2
Once close to room temperature, rub mustard all over the ribs. This will bind the rub to your ribs which is very important for getting a good crust
- 3
Very liberally apply your rub to the ribs. Run it in with your hands, get them DIRTY! This is BBQ, not haute French cuisine
- 4
Get your smoker, grill, or oven preheated to 220F. Put your ribs in your cooker. It is extremely important to maintain a consistent temperature
- 5
Cook for 3 hours. Do NOT open the cooker during this time because that will mess with your consistent temperature
- 6
Wrap your ribs in tin foil. Leave a little opening at the top so the ribs can breathe. Put a few tablespoons of brown sugar and a couple ounces of beer at the bottom of the tin foil below the ribs
- 7
Cook for two more hours. Do NOT open your cooker during this time
- 8
Remove the ribs from the tin foil and rub a small amount of BBQ sauce onto the ribs. Do not apply a lot of sauce, if that's what you like you can do that later but not now
- 9
Cook for one more hour. Again, do not open your cooker until the hour is up
- 10
Remove ribs from your cooker and apply BBQ sauce to your liking. You can quickly grill or broil the ribs for 3-5 minutes if you want to caramelize the sauce (I do)
- 11
Let there ribs rest out in the open for 10-15 minutes BEFORE slicing them
- 12
Voilà!!
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