Prepping to do my Smoked Ribs for tonight. I'm sharing the recipe and procedure. They are always great. The BBQ version is moist and tender with a smoky, spicy kick. The oven cooked version is moist, tender, and sticky with a sweet, spicy kick.
Prep time; 30 min. Over night rest.
Cooking time; up to 3 1/2 hours.
Rub ingredients List (Leftover rub can be kept for future use, this is enough for 6 pounds of pork ribs.)
3 Tbsp. Kosher Salt (must be Kosher not table salt)
8 Tbsp. Brown Sugar (dark is best)
4 Tbsp. Seasoning mix
My seasoning mix is fairly spicy and contains the following spices;
1/4 tsp Harissa, 1/2 tsp black pepper, 1/2 tsp chilli powder, 1 tsp Chipotle Chili Powder, 1 tsp roasted Garlic granules, 1/2 tsp Beef and Steak Seasoning mix, and the rest is Barbecue Seasoning mix to make up the rest of the 4 Tbsp needed. Feel free the customize but keep the 4 Tbsp measurement. I also like onion powder, Cajun mix, cayenne, garlic powder, etc but stay away from salt seasonings as there is already enough salt in the rub.
Basting Liquid
1 Cup of Malty Beer. (I'm using an Alt)
1/2 Cup Apple Juice.
2 oz Cider Vinegar.
2 oz Honey
1/2 tsp dry mustard powder
1/2 tsp Black pepper corns (whole)
1 Bay leaf
1 clove garlic (smashed)
Dash Liquid smoke (Use a tsp for oven cooking directions)
Bring above ingredients to a boil and simmer 10 minutes. Let it cool, discard bay leaf before using on ribs with a mop or brush during cooking.
Cooking Procedure using Charcoal Grill
Day Before Cooking
Add rub to ribs. I like to add rub mix to a large plastic container or bag. Toss a single large chunk of meat into the bag or container and shake to coat all sides. Repeat to coat all the meat. Then refrigerate, covered, over night. I usually fill a large vacuum sealer bag and vacuum seal it. The salt and sugar draw moisture out of the meat and you want this moisture to stay in contact with the meat rather than drain away which is why I like the vac seal method best.
Let the meat warm up to near room temp before putting it on the grill.
Prep grill for smoking and low temperature, indirect cooking using lump charcoal. Place a foil pan half filled with water under the cooking area.
Once coals are burning add smoke pack containing soaked wood chips of your choice to the coals. Place ribs on the grill over the pan and not over the coals. (I usually need to stack my ribs because there are so many. This is okay but they need to be rotated more often. Today I am using whole sides, breast removed but side ribs and babybacks are awesome too.)
Maintain the covered grill temp at 225F to 260F for 3 - 3 1/2 hours. Add charcoal as needed. Rotate meat, basting all sides every 30 to 45 minutes. I usually do 2 smoke packs, 1 at the beginning and 1 after the first 90 minutes. When basting try not to brush away seasoning. Don't baste until the ribs are beginning to get dry on the outside and this will help keep the seasoning on the meat. Don't baste anymore in the last 1/2 hour of cooking.
Serve with beer, bread, beans and corn.
Alternate Oven Cooking Instructions
Preheat Oven to 250F.
As above, coat the meat with your rub and refrigerate at least 2 hours and then let the meat warm up before cooking. Here you need to put the meat in the fridge in foil pouches. After the meat warms up take the cooled basting liquid and divide it up into each of your foil pouches up to 1/2 cup per pouch. refold the foil pouch to seal it again.
Place pouches of meat and liquid onto sheet pans and place into oven for 2 1/2 hours. Do not disturb during cooking.
After cooking drain the liquid from the pouches into a saucepan on the stove top. Remove ribs carefully from the foil and place directly onto the sheet pans. Let them cool off. Bring the recovered liquid to boil in the saucepan reducing it to a thick sticky sauce. Let that cool a little and then if you have one, coat the ribs with the sauce using a silicone brush, a regular brush will do but it will be a pain to clean.
Place the coated, cooled rubs on the pans into the oven on broil until the desired color is reached then turn the ribs and broil again for color and charing. Serve hot with your favorite sides and beer.
Cheers