Smokin Pit Bbq Ribs
From shandy 14 years ago
- 360 minutes to make
- Serves 6
Start Your Chimneys! Smoking pork spareribs is not hard to do if a person follows a few steps. Following the steps of legendary pitmasters never hurts! I am a late bloomer in the grilling world and I like the ease of weekend indirect heat grilling, having the luxury of picking the right meat, deciding on the right dry rub, and whether I will be using a homemade BBQ sauce or one of my favorite prepared BBQ sauces on the store shelf. Read more See less
Ingredients
- The cook time includes the time used to smoke the ribs on the grill. shopping list
- Rib Rub: shopping list
- 2 cups packed light brown sugar shopping list
- 1 cup kosher salt shopping list
- 3/4 cup granulated sugar shopping list
- 1/3 cup granulated garlic shopping list
- 1/3 cup chili powder shopping list
- 1/4 cup lemon pepper shopping list
- 1/4 cup onion salt shopping list
- 1/4 cup celery salt shopping list
- 2 Tablespoons coarse ground black pepper shopping list
- 2 Tablespoons whole celery seeds shopping list
- 1 teaspoon crushed cloves shopping list
- 1 Tablespoon cayenne pepper shopping list
- 1/2 cup Mrs. Dash original blend shopping list
- Ribs: shopping list
- 2 (4- to 5-pounds) racks spareribs shopping list
- 1/2 cup Italian salad dressing shopping list
- 1/2 teaspoon coarse ground black pepper shopping list
- 1/2 cup packed brown sugar shopping list
- 1 cup minced dried onion shopping list
- 1 cup Rib Rub shopping list
- Lip Smakin BBQ Sauce (Recipe is also posted) shopping list
How to make it
- First Prepare rib rub by thoroughly mixing all ingredients. Store in airtight container.
- The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe off dressing. Sprinkle each rib with pepper then 1/4 cup brown sugar and 1/2 cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight.
- The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get about 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory or mesquite around coals. Use water-soaked hickory or mesquite chunks if you can't get fresh-cut wood. I used some soaked apple wood chunks between hours 2 and 3 of the grilling process.
- Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory or mesquite chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminium foil. Hold in covered grill at 180 to 200 degrees for 1 1/2 to 2 hours or until fork tender.
- Next build a real hot bed of coals over the entire bottom of grill. Be careful because this step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce.
Dry Rub
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Indirect Heat
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Ready To Cut
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The Rating
Reviewed by 4 people-
Ill take a slab or two of ribs great post wonderful recipe thanks high5
momo_55grandma
in Mountianview loved it
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I am getting hungry! These look great.
m2googee
in Tomball loved it
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YUMMMMMM!
LOVE smoked ribs, and a high FIVE to you!! :+D
chefelaine
in Muskoka loved it
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