Recipe of Award-winning "Smoked" BBQ Ribs

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, How to Prepare Homemade "Smoked" BBQ Ribs. One of my favorites. This time, 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 get started with this recipe, we must prepare a few ingredients. You can have "Smoked" BBQ Ribs using 13 ingredients and 20 steps. Here is how you cook 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 Take 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

Instructions to make to make "Smoked" BBQ Ribs

1. Purchase the ribs (pork or beef) from a butcher for best quality, about a day or two before you plan to cook.
2. The night before, prep the ribs by removing the thin membrane off the back side of the ribs. Use a blunt knife to pull up the membrane and trim any excess fat.
3. Lightly coat the ribs with a very thin layer (prepared mixture of olive oil, mustard, apple cider vinegar, and apple juice) on both sides. This serves as a bonding agent for the dry-rub seasonings to cling to.
4. Use about 2 tbs. of seasoning per pound of meat. Lightly massage the seasonings into the meat on both sides and refrigerate overnight.
5. For the mop, combine all the ingredients 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]
6. Prep the grill (gas / charcoal) or smoker by cleaning the grates. [Never use soap] When clean, use a towel to coat the grate with vegetable oil.
7. For a gas grill, place the wood smoking chips in a small metal pan and cover with foil. Poke holes in the top. [Or, use a small hand-size disposable aluminum pan]
8. Heat the gas grill (use 2 burners, 1 in between is off). Place the wood chip pan on a heated grate. For charcoal grills, a few chips will be placed on the briquettes when they are white and hot.
9. For charcoal grilling, divide the hot coals evenly to 2 sides, leaving the center free and clear. Place a small aluminum pan with water next to the coals to add moisture to the heating process. Close the lid and open the vents.
10. For gas grilling, reduce the heat to achieve the ideal cooking temperature. Place a small pan of water on a grate near the back.
11. The ideal grilling temperature is 200-240º F where the ribs will be cooked. Use an oven thermometer to check, since grill gauges are not that accurate.
12. Place the ribs (room temp) bone-side down on the grate, not over any direct heat. Cover with the lid and cook slowly avoid opening the lid.
13. Check every 30 minutes for heat temperature, water level is good, to add charcoal / chips, and to brush or “mop” the ribs.
14. At the 2 hour mark, check the ribs to see if they’re near done. A meat thermometer will read 160˚. Or, using a toothpick, probe the meat for tenderness.
15. Almost near perfect...
16. Tip 1: For the last 30 minutes, mop the ribs heavily and then wrap in foil with the sealed side up. Place them on the grill to slowly heat. Or...
17. Tip 2: When the ribs are near done, you can add the BBQ sauce to the top and continue heating for 10 minutes. [Or as the Pit-Master BBQ teams do, use the sauce just for dipping.]
18. Tip 3: If the outdoor smoke grilling process time is limited (weather), complete the cooking in the oven with the meat mopped and wrapped.
19. 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 2-5 hours depending on rib thickness and grill temperature.
20. And, when done, your plate should look like this...

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