This is a VERY simple recipe to make some fantastic ribs on the smoker. I have used this to make baby back and also pork spareribs and have had great success!
I use Pecan as my source of heat and love the nice flavor it offers.
Ingredients:
1. As many racks as you want of baby back or pork spareribs
2. Brown Sugar
3. Salt
4. Pepper
5. Water
6. Your favorite BBQ sauce.
Directions:
Rub the bottom and top of the ribs with a liberal amount of brown sugar. Salt and pepper to your satisfaction on both sides of the also. Lay out a piece of foil about six inches longer than the ribs. Place ribs on the foil and form the foil into a "boat" and seal up the ends of the foil. Do not wrap the ribs in foil...simply create a boat that will hold in the juices. Again, make sure the top half of the rack of ribs is exposed by leaving the foil open. After you get your fire at about 200-225 degrees inside your cooking chamber, place the ribs away from the direct fire. I have a Brinkman Smoking Pit and I put my ribs in the middle, away from the firebox. Once the spot is picked out and the ribs have found their home for the next 4 hours, pour some water into the foil "boat" you have made. Pour enough to have a good, even coat of water in the bottom, but not enough so that it is coming over the top of the rack. I typically use about a 8 ounces of water intitially.
Now, grab a beer as soon as you close the smoker. Be sure to maintain the fire and good smoke for 3.4-4 hours. I usually only have to put another 8 ounces of water in the "boat" at a max about 2 hours after they were intially put on. By now, you should be on your 3rd beer or so. Relax while the Pecan does its magic...and enjoy more of your favorite beer.
After about 3.5-4 hours (time to eat) remove the ribs from the foil (yeah, its best to put your beer down for a minute). Mop the top and bottom of the ribs with your favorite sauce and crank the heat up. I move the ribs right over the opening of the fire box to get a good burn of the sauce on the ribs. It only takes about 1.5-2 mins per side to get a good burn with a good fire.
Pull them off and take them in the house (dont forget your beer at the smomker). The last time I made them, I used spareribs and they absolutely fell apart. My wife doesnt eat the meat of the bone, so I simply pulled the bones out of the meat and she had no mess, boneless ribs.
Trust me on this...this simple recipe makes AWESOME ribs!
I use Pecan as my source of heat and love the nice flavor it offers.
Ingredients:
1. As many racks as you want of baby back or pork spareribs
2. Brown Sugar
3. Salt
4. Pepper
5. Water
6. Your favorite BBQ sauce.
Directions:
Rub the bottom and top of the ribs with a liberal amount of brown sugar. Salt and pepper to your satisfaction on both sides of the also. Lay out a piece of foil about six inches longer than the ribs. Place ribs on the foil and form the foil into a "boat" and seal up the ends of the foil. Do not wrap the ribs in foil...simply create a boat that will hold in the juices. Again, make sure the top half of the rack of ribs is exposed by leaving the foil open. After you get your fire at about 200-225 degrees inside your cooking chamber, place the ribs away from the direct fire. I have a Brinkman Smoking Pit and I put my ribs in the middle, away from the firebox. Once the spot is picked out and the ribs have found their home for the next 4 hours, pour some water into the foil "boat" you have made. Pour enough to have a good, even coat of water in the bottom, but not enough so that it is coming over the top of the rack. I typically use about a 8 ounces of water intitially.
Now, grab a beer as soon as you close the smoker. Be sure to maintain the fire and good smoke for 3.4-4 hours. I usually only have to put another 8 ounces of water in the "boat" at a max about 2 hours after they were intially put on. By now, you should be on your 3rd beer or so. Relax while the Pecan does its magic...and enjoy more of your favorite beer.
After about 3.5-4 hours (time to eat) remove the ribs from the foil (yeah, its best to put your beer down for a minute). Mop the top and bottom of the ribs with your favorite sauce and crank the heat up. I move the ribs right over the opening of the fire box to get a good burn of the sauce on the ribs. It only takes about 1.5-2 mins per side to get a good burn with a good fire.
Pull them off and take them in the house (dont forget your beer at the smomker). The last time I made them, I used spareribs and they absolutely fell apart. My wife doesnt eat the meat of the bone, so I simply pulled the bones out of the meat and she had no mess, boneless ribs.
Trust me on this...this simple recipe makes AWESOME ribs!
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