BBQ Ribs – The Ultimate Summer Show Stopper!
The Ultimate Summer Show Stopper – BBQ Ribs
The rib type is up to you, but we prefer baby back ribs.
- 2 cups ketchup
- ½ cup brown sugar
- ¼ cup molasses
- ½ cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- ½ cup dark brown sugar
- 3 tablespoons kosher salt
- 2 teaspoons black pepper
- 1 ½ tablespoons cumin
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons paprika
- 1 ½ tablespoons cayenne
- 2 teaspoons ground mustard
- 1 ½ tablespoons garlic powder
Last and very important: 4 lb. baby back ribs
How to Make a BBQ Smoke Bomb
A gas grill can be used to smoke your BBQ.
You need your favorite wood chips and can use heavy duty aluminum foil to make a pouch.
Set up the aluminum foil so that the wood chips are in the center with the edges sealed nicely so that essentially no air enters via the edges and no smoke escapes from the edges. The objective is to limit the amount of oxygen so that the wood chips heat up, produce smoke and do not catch fire. This eliminates the need to soak the chips in water to prevent them catching fire.
You may want to make two pouches to intensify the smoke (and smoke flavor).
We do not want to create an extreme discussion on the topic of sauce. There are so many variations and all (most) are good. This sauce is based on a Kansas City style sauce. the best sauce is based entirely on your preference (see no controversy!).
Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
In a medium bowl, mix the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder. Add some real punch (flavor) to your ribs – yeah!
Also, a rub is like the BBQ sauce in that this topic can start an intense (good) discussion on what rub is the best. We believe that this point is best left to scholars and philosophers and you only need to let your taste be the determining factor (see, again, no controversy!).
On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pull it up in one sheet.
Generously season the ribs all over with the dry rub.
Wrapping the Ribs
Wrap the ribs in aluminum foil until completely covered. We want to stress to completely cover the ribs. Do not let any gaps that will let out heat and could result in uneven heating and therefore uneven cooking. Wrap them tightly.
Preheat the grill to 300°F (150°C) with the lid closed.
Place the foil-wrapped ribs over indirect heat and close the lid. If you place the ribs over direct heat the ribs will burn. Cook for 2½ hours. The meat will be extremely tender and starting to pull away from the bone.
Flip the ribs every 30 minutes.
Remove the ribs from the grill and let rest for 10 minutes. Place the smoke bomb(s) into the grill. Depending on your type of grill you may want to place the smoke bomb below the grill grates on the burners closer to the heat source. Be careful removing the grill grates.
Close the lid and let smoke build up.
Unwrapping the Ribs
Unwrap the ribs and you no longer need the foil.
Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total. The idea is to baste each side two times.
Remove the ribs from the grill and serve with extra barbecue sauce.