Step 1

Cut the racks of ribs in half. Remove the silver skin from the back sides of the ribs if you prefer. (I remove it by loosening it with the handle of a spoon then tearing it off on long strips.)

Step 2

Season lightly with salt and completely cover the ribs with a dusting of your favourite dry rub. Try my recipe for Smokin' Summer Spice Dry Rub.

Step 3

Wrap each half rack of ribs in aluminum foil, rolling and pressing the edges together to get a good seal. Now add a second layer of sealed aluminum foil to each one of the half racks as well. Place the wrapped pork ribs on a balking sheet

Step 4

Preheat oven to 275 degrees F and cook the ribs undisturbed for 2 hours and 30 minutes. (1 hour and 30 minutes for back ribs)

Step 5

Carefully tear open a corner of each of the foil packets and drain the liquid off of the ribs into a small bowl or large measuring cup. Let the juices cool completely in the fridge so that the fat is easily removed from the top and discarded.

Step 6

Chill the ribs for several hours or overnight. The precooking can be done up to 2 days in advance.

Step 7

Preheat the grill to low heat and gently begin to reheat the ribs, turning often.

Step 8

Mix the BBQ Sauce and pork stock together and begin to brush the ribs with the

Step 9

mixture as you turn and reheat the ribs,

Step 10

Take your time with this. I usually take 20 - 25 minutes to get them completely heated through and fall off the bone tender. It's worth the time!