Summer isn’t the only time for barbecued ribs, so here is a easy, delicious BBQ Rib recipe. Although who needs a season to BBQ, right? A few simple things to remember are: skin the ribs, put a rub on the meat, use a mop sauce, glaze with a barbecue sauce, and wood smoke. But ultimately, this is so simple that you can prepare it from start to finish in under 2 hours, unless you prefer to let that dry rub soak in overnight like I do. Whether you use the grill or in a smoker, this is an amazing recipe I’m sure you’ll love.
First, start with removing the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off the membrane. Then dry rub your ribs over night. As they are on the grill, mop with the sauce and perfection awaits.
You can either BBQ at 350° for 45 minutes a side, or set up and light the smoker according to the manufacturer’s instructions and preheat it to low (250°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Start mopping the ribs with the mop sauce after 1 hour, then mop the ribs again once every hour.
- First the Mop Sauce
- 3 tbsp unsalted butter
- 1 cup apple cider
- 3 tbsp soy sauce
- Second the Dry Rub
- 2 racks baby back pork ribs (4 to 5 pounds total)
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 2 tbsp freshly ground black pepper
- 2 tbsp Chiquilin Smoked Paprika
- 2 tsp Colman's dry mustard
- 2 tsp garlic powder
- 1 tsp ground celery seed
- 1 tsp red chili flakes
- To make the rub: mix the salt, brown sugar, pepper, paprika, dry mustard, garlic powder, ground celery seed and red pepper flakes in a small bowl and mix with a small whisk or your gloved fingers to break up any lumps.
- Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off the membrane.
- I wear latex gloves and sprinkle the rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them for 2 hours minimum or best overnight.
- Set up the grill and preheat to medium (325° to 350°F).
- For the mop sauce melt the butter in a small saucepan over medium heat. Stir in the cider, and soy sauce. Keep warm until ready to use.
- Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 45 minutes.
- Mop the ribs on both sides with the mop sauce. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 45 minutes to 1 hour longer, 1¼ to 1½ hours in all.
- At this point feel free to brush with your favorite BBQ sauce, or not, and grill the ribs until the BBQ sauce is browned and bubbling, 1 to 3 minutes per side.
- Remove from the grill or smoker and let the ribs rest for a few minutes, then cut the racks in half or into individual ribs.