This is more a technique than an actual recipe, but it delivers the best tasting ribs. True BBQers scoff at the idea of cooking the ribs in tin foil for part of the time, but it's the best way to get them nice and tender while still getting that nice smoky flavor as well.
1. Remove the membrane from the back of the ribs using a paper towel.
2. Season the ribs with the pork rub. Refrigerate overnight.
3. Start your grill or smoker with your favorite hardwoods (or wood chips).
4. Smoke ribs using low heat (225) for 3 hours.
5. Remove the ribs from the smoker/grill and wrap them in tin foil.
6. Place the tin foil packs back in the grill/smoker and cook another 2 hours at low heat (225). You may also move the ribs to your oven at this point.
7. Remove the ribs from the tin foil and brush with bbq sauce. Return them to the oven/grill/smoker for 1 hour or until the sauce has thickened to your liking.
All times are approximate; baby back ribs will need only 5 hours total.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 18 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 228.3mg | 8 % | |
Potassium 63.1mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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