Steps to Make Quick "Smoked" BBQ Ribs

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, How to Prepare Speedy "Smoked" BBQ Ribs. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from "Smoked" BBQ Ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare "Smoked" BBQ Ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make "Smoked" BBQ Ribs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook "Smoked" BBQ Ribs using 13 ingredients and 12 steps. Here is how you can achieve that.

A rack of perfectly smoked ribs is one of life’s great pleasures for meat-lovers. Pork or beef; they’re served dry or wet, with a savory sweet or tangy spice flavor (or both) from seasonings and the sauce that are used. The key though is definitely “low & slow.” [Translation: low heat, slow cooking time] In the South (US), BBQ is a noun, not a verb. So fire up the grill or smoker, it’s Q time.

Ingredients and spices that need to be Prepare to make "Smoked" BBQ Ribs:

1. 1 full rack of pork ribs (St. Louis Style)
2. 2 tbs. olive oil
3. 2 tbs. dark mustard
4. 2 tbs. apple cider vinegar
5. 1/4 cup apple juice
6. 1/2 cup dry-rub seasonings (homemade)
7. 1/2 cup BBQ sauce (homemade preferred)
8. Mop:
9. 3/4 cup dark beer or apple juice
10. 1/4 cup apple cider vinegar
11. 1/4 cup water
12. 1/8 cup olive oil
13. 1/8 cup dry-rub seasonings

Steps to make "Smoked" BBQ Ribs

1. Purchase the ribs from a butcher for best quality. The night before, prep the ribs by removing the thin membrane off the back side of the ribs. Tip: use a blunt knife or your finger to pull up the membrane and trim any excess fat.
2. Lightly coat the ribs with a mixture of olive oil, mustard, apple cider vinegar, and apple juice on both sides. Use about 2 tbs. of seasoning per pound of meat. Lightly massage into the meat on both sides and refrigerate overnight.
3. For the mop, combine all the wet ingredients and seasonings in a small bowl or in a spray bottle. Mix in a tablespoon of the prepared mustard coating and set aside. [Tip: use cherry cola instead of apple juice]
4. Prep to smoke: place wood chips that have been soaking in water into a smoking tray or use a small aluminum pan and cover with foil. Poke holes in the top.
5. Charcoal grilling: move the gray coals to one side leaving an area (no coals) to grill. Place the pan of wood chips near the coals, add a small pan of water and place the cooking grate into position. Add a few dry wood chips to the coals; close the lid and open the vents.
6. Gas grill: use two burners and heat until hot. [One in between is off] Place the wood chip pan on one of the heated grates. After 10 minutes, reduce the heat to low and clean the grates and coat with cooking oil.
7. The ideal grilling temperature is 200-240º F - on the grill area where the ribs will be cooked. Use an oven / cooking thermometer to check, since grill gauges are not that accurate.
8. Place the ribs bone-side down on the grill grate, not over any direct heat. Cover with the lid and cook slowly and avoid opening. Every 15 min add chips to the coals and mop the ribs.
9. At the 2 hour mark, check the ribs to see if they’re near done (rib tips will start to protrude). A meat thermometer will read 160˚. Or, using a toothpick, probe the meat for tenderness.
10. Tip 1: For the last 30 minutes if ribs appear to be dry, mop them and then wrap in foil with the sealed side up.
    Tip 2: When the ribs are near done, add the BBQ sauce to the top and heat for 10 minutes on a gas grill or in an oven.
    [Or as the Pit-Master BBQ teams do, use the sauce just for dipping]
    Tip 3: If the outdoor smoke grilling process time is limited (weather), complete the cooking in the oven with the meat mopped and wrapped in foil.
11. Final Tip: The key to great ribs is balance. There’s a balance in your seasoning, moisture, and smoke. Again, think slow and low. A good rack of ribs when properly cooked will take 2-4 hours depending on style of ribs, thickness and grill temperature.
12. And, when done, your plate should look like this...

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So that's going to wrap this up for this exceptional food Recipe of Award-winning "Smoked" BBQ Ribs. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!