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.
Wow I got rushed into making ribs for the 4th and I did the recipe a little different in terms of how long but I have to tell you none of us could stop eating what was probably the best baby backs on the planet. I got home about 3:40 pm from the store with 3 cryopaked baby backs my wife had the charcoal started so I took off the membrane on the ribs put some pork rub and brisket rub (Bolner’s) and got them on the grill at 4:05. The grill was a little to hot and I had also added a split piece of mesquite on top of the charcoal, I had the ribs as far away as possible from the fire but it was still hot (375-425) but I let them stay on till the heat got down to about 250. About 6:45 I put your rub on the ribs and left them till about 7:20 then I put the ribs on foil and doused them with the mop then wrapped them up and left them till about 8:30 took them off let them rest about 10-15 minutes and the rest is history. I was apprehensive at first thinking that it wasn’t going to taste good or that the ribs were going to be tough, but all of my fears were quickly dissolved at the first bite, and they were fall off the bone yummy. It would have been a sin to put any sauce on these and take away the pure flavor. Thanks so much for the recipe It is saved as my all time favorite.
I am so happy to read this Dennis and excited to have you share in these ribs. Some things are worth the work and these are just that type of recipe. Summer is here and the ribs are easy! 🙂
I forwarded this recipe to a friend last week cause she asked for a recommendation. She LOVED IT!!! She actually made it in the oven during the week. Said it was sensational!! 🙂
Well thank you very much for 1) sharing it to a friend when I know you have some killer recipes of your own and 2) for the feedback. So happy she loved it. Makes me smile inside and out. You’re so sweet…