Posts Tagged ‘Ribs’

BBQ Ribs

One of my favorite things to cook are BBQ Ribs.  They do offer a challenge though if you want them to come out perfect.  In my opinion BBQ Ribs are at their best when you have to gently pull the meat from the bone.  Fall off the bone ribs are great, but are very difficult to handle and often extremely messy.  You also do not want them to be tough either.  The trick is finding that happy medium of fall off the bone tender and tough ribs.  I have made ribs a hundred different ways and after a lot of trial and error, this is what I believe is the best way.

I personally love baby back ribs, but any cut of ribs will turn out well if you cook them like this.  Take your racks of ribs and wash them down and make sure to peel back the thin film that covers in the underside of the ribs.  This step will allow  you to get your dry rub into every possible spot to maximize flavor.  Liberally apply dry rub to all sides of ribs.  I like to use a dry tub that consists of sea salt, course black pepper, brown sugar and a little cayenne pepper for spice.  Let ribs sit for several hours in the fridge for the dry rub to really penetrate the meat.  Preheat oven to 225

While you are waiting for the oven to preheat, grab a baking pan that is longer than your ribs, but that has a lip on it.   On the baking pan place quartered apples and onions.  Make a mound that is high enough so that the ribs are not touching the baking pan.  Place the ribs on top of the apples and onions so that they are sitting up off the cookie sheet.  Next pour a beer or apple juice into the bottom of the pan.  Apply Aluminum foil over and around the ribs sealing everything up.  Bake for 1.5-2 hrs.  This will steam the ribs with the great flavor of the beer/juice/apples/and onions.

Take ribs off of the baking dish and place them into the fridge for an hour or so.  This step makes the ribs solidify a little bit.  When you pull them out of the oven, they are going to want to fall apart, which is not what you want.  Putting them in the fridge will give them a little more body and make them much easier to handle.  After they have cooled down, have your charcoal grill or smoker ready and cook them on indirect heat for as long as you like.  The longer you cook them indirectly over the coals/wood chips, the better they will taste.  Baste them often in your favorite BBQ sauce and finish off to your liking.  Hopefully some of these tips will make your ribs mouth watering and they will turn out just right!  If you have plenty of time, this recipe is sure to not disapoint!  Let me know your thoughts.

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