Grill Week: Smoked Pork Ribs

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Growing up as kids when we would go to my uncle’s house he would always make ribs in the summertime. They were always delicious and they were the thing I always sought out when I went to his house. Ribs are a great summertime BBQ food. They’re mobile, easy to make, and delicious.

The ribs I ate when I was a kid were beef, so I was never privy to the wonderful world of pork and its ribs until after I moved out. My main experiences with ribs had mostly been your standard baby back ribs you get when you go to your run of the mill BBQ joint.

I decided to up the ante with a homemade BBQ sauce, using some mesquite wood, and cooking the ribs on the grill using indirect heat.

The results were delicious.

Ingredients

1 Rack of  Baby Back Ribs

Mesquite Wood Chips (I buy mine from Home Depot)

2 Cups of Water

Spice Rub

1 Tbsp. of Paprika

1 Tbsp. of Garlic Powder

1 Tbsp. of Soy Sauce

1 Tsp. of Black Pepper

BBQ Sauce

1 Cup of Ketchup

¼ Cup of Brown Sugar

¼ Cup of Vinegar

1/8Cup of Worcestershire Sauce

2 Tbsp. of Soy Sauce

Mix your spice rub ingredients together and rub them into your ribs. Let this marinate for about an hour.

Soak about 1/8 of the bag of wood chips in some water (this will allow them to create smoke in your grill)

While your ribs are marinating get your fire going. I like to use the mantra of low & slow when I slow cook anything. I apply this method when I grill/smoke meats. For this recipe, I set up a hot portion of the grill and cool portion of the grill. See crude image below:

hot cold

By doing this, you will be able to cook your meat using indirect heat over several hours.

Once your fire is nice and hot, add your wood chips to the coals along the middle of the grill.

Add your ribs to the cool side of the grill, close the lid and all of the grill vents (if you can). This will need to cook for about 5-6 hours. As the ribs come closer to being finished you can start adding coats of the BBQ sauce to your ribs.

Adding sauce to your BBQ is a delicate balance, the sugar in the sauce will burn if it gets too hot. So be careful in your basting and don’t go overboard.

Once they are cooked, they should pretty much fall off the bone. I like to make ribwiches with them, you can use them however you like.

 

Enjoy!

2 comments

    1. I would say go Charcoal. Gas is definitely more convenient, but all the stereotypical things you associate with grilling, I feel are best brought out with a charcoal grill.

      You can buy a cheap Weber grill, the one I use is 80 bucks on Home Depot. It’s just okay, I would probably buy something a little more expensive if I had to do it over again. But it gets the job done and I can use it as a smoker.

      http://www.homedepot.com/p/Char-Broil-American-Gourmet-Barrel-Style-Charcoal-Grill-13301565/202018204?N=5yc1vZbxazZch

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