bbq ribs

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Beer-braised short ribs

beef

sunflower oil

onions,

milliliters

chicken stock

black treacle

thyme

burnt oak wood chips, tied

ketchup

American mustard

brown sauce

cayenne pepper

tbsp smoked paprika

cumin seeds

garlic powder

tbsp black pepper

First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.

The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour &ndash; about 20 mins. Don&rsquo;t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.

Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.

To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Moist and tasty country-style BBQ boneless ribs in only 30 minutes.  A little pan-searing, coat with BBQ sauce, and finish in the oven. A great easy dinner recipe.

30 Minute BBQ Boneless Pork Ribs

½ pound country style boneless pork ribs (one slab)

salt and pepper to taste (or 7:2:2 seasoning)

BBQ sauce

Preheat oven to 375° convection. Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat.

Trim one slab (about 1½ lb) country-style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab. Dry well with a paper towel.

Give at a good sprinkle salt and pepper or 7:2:2 seasoning.

Place in the pan and sear for 2-3 minutes per side. Get close to the final color you want when done.

Remove from heat and brush the top (but not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.

Place in the oven and bake until internal temp of about 145-150°. About 15 minutes for me. Let rest for 5 minutes before cutting.

These bbq ribs are a summer essential, and are our best-ever recipe!

Barbecued Ribs (The Best)

brown sugar

tbsp chili powder

tsp salt

tsp ground pepper

dry mustard

onion powder

lb (2.27 kg) pork baby back ribs

tsp chili powder

tbsp (28 g) butter

(180 ml) ketchup

(180 ml) apple jelly

(60 ml) apple cider vinegar

tbsp (30 ml) molasses

Dijon mustard

Worcestershire sauce

Tabasco sauce,

Salt and pepper

In a bowl, combine all the ingredients. Set aside.

On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on 
a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.

With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Dry Rub

Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.

Preheat the grill, setting the burners to medium. Oil the grate.

Remove the ribs from the foil and grill for 4 to 5 minutes 
on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.

Barbecue sauce

I have made this ribs 6 times now and they turn out perfect! They are a definite crowd pleaser. My daughter always asks me to make them, thank you!!

Making for a second time, best  I've tried. Kids love them.

Sorry not sure where to write this. Is it ok to use blackstrap molasses in this recipe or is that too bitter?

This is our go-to rib recipe, and it is delicious!!  So flavourful and great to prepare ahead!  Thank you!

This is by far the best rib recipe ever!!! The low and slow technique then finishing them on the hot grill is amazing. I adjusted the oven temperature to 250 degrees for 3 hours to get an even better result at melting the fat away. We substitute unsweetened apple sauce instead of jelly for the sauce and it comes out great! Be sure to do 4 or 5 minutes a side on the grill BEFORE putting the sauce to create a nice crust!! Turn down temperature on grill after they are sauced to be sure not to burn! Phenomenal!

Superbe!  I substituted some homemade apricot jam for the apple jelly nd it was delish with the pork ribs.  All of the Ricardo recipes I've tried have been bang-on, and I'm a fan of both the tv show and the magazine.  Bravo, cher Ricardo!

https://cdn.jwplayer.com/v2/media/iWpFwlfP

No-Stick Grilling

Crockpot Grilled Fiery Habanero Apricot BBQ Ribs.

baby back ribs (around 1 rack)

honey sugar

smoked paprika

chipotle chili powder

cinnamon

salt + pepper

beer (just use your favorite, 12)

ketchup (preferably organic)

dark brown sugar

molasses

pineapple juice (or you can sub apple cider vinegar)

mustard

cayenne pepper (use less if you don't like the heat)

salt pepper

raspberries

apricots (diced)

habanero chilies (seeds removed (BE CAREFUL!! Wear gloves if possible))

Grabs the ribs and place them on a cutting board. Take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.

In a small bowl, combine the brown sugar, smoked paprika, chipotle chili powder, garlic powder, cinnamon, salt and pepper. Rub the mixture all over the ribs.

Place the ribs in the bowl of a crockpot and pour the beer into the crockpot. Cover and cook overnight or 6-8 hours on low.

Sometime while the ribs are cooking, make the BBQ sauce. Combine all the ingredients for the BBQ sauce in a medium size sauce pot. Bring the mixture to a boil and cook until the apricots are very soft, about 10-15 minutes. Once the fruit is soft, remove from the heat and allow to cool slightly, then puree the sauce in a blender until completely smooth. Pour into a glass jar. Store any leftovers in the fridge.

Once the ribs are finish cooking and you are ready to grill them, preheat the grill to medium high heat.

Remove the ribs from the crockpot and brush them with the BBQ sauce. Be careful when handling, the ribs are they are really going to want to fall apart. This is obviously what you want, but it does make them a little tricky to handle.

Place the ribs on the grill and grill for 5-8 minutes or until light grill marks appear. Carefully remove the ribs from the grill and onto a serving plate. Brush with more BBQ sauce and serve warm. Enjoy!!

A sweet and savory seasoning rub for ribs features Lawry's Seasoned Salt and brown sugar. Finish the ribs on the grill with a maple glaze for layers of flavor.

Maple Glazed Seasoned Baby Back Ribs

tbsps Lawry's® Seasoned Salt

pork baby back ribs

maple syrup

These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your &quot;last meal&quot;. We&#039;re talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.

Meathead's Last Meal Ribs Recipe

slab ribs (any

Meathead's Memphis Dust

Morton coarse kosher salt ((¼ teaspoon per pound of meat))

barbecue sauce ((optional))

Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.

If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can&#039;t get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin &#039;n&#039; trim ribs and here&#039;s a quickie 1 minute video of the technique.

Watch this "how to" video to quickly and easily remove the membrane on ribs.  Whether you're cooking indoors or outdoor on the BBQ. Get detailed step by step instructions as to how to remove the membrane on pork ribs here: https://tinyurl.com/y76k2394

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How To Removing the Membrane On Pork Ribs - Quickly & Easily

Trim the excess fat from both sides of the rack of ribs.

Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.

Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as &quot;enhanced&quot; or &quot;flavor enhanced&quot; or &quot;self-basting&quot; or &quot;basted,&quot; meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn&#039;t include salt like our Meathead&#039;s Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn&#039;t necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science. 

Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead&#039;s Memphis Dust to coat all surfaces but not so much that the meat doesn&#039;t show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.

Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It&#039;s a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can&#039;t hit 225°F, get as close as you can. Don&#039;t go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer&#039;s guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.

Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.

When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke. 

If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don&#039;t leave the lid open for long.

This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you&#039;ll still have killer ribs. But if you&#039;ve seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.

For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.

When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.

Once the ribs are done cooking it is time to add the sauce unless you intend to serve them &quot;dry&quot; like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so.  Don&#039;t put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here&#039;s a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don&#039;t roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don&#039;t hide all the fabulous flavors under too much sauce. If you think you&#039;ll want more sauce, put some in a bowl on the table.

Serve. Once sauced, slice the rack between the bones. If you&#039;ve done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.

Finally, here&#039;s a video from our fan Jason King that shows the whole process.

This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it." Meathead Goldwyn - AmazingRibs.com
Full recipe information - http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Memphis Dust information - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Get Meatheads Book on Amazon - https://amzn.to/2ILykxr

Get Meathead's Book - https://amzn.to/2ILykxr Named Southern Living 100 best cookbooks of all time. NY Times Bestseller. I'd say the best BBQ book that has great in-depth information for everyone to cook better BBQ. https://amzn.to/2ILykxr

Help support a small food video creator so I can make more recipes for people to enjoy. I have over 150 original recipes creations to get done but can't really afford to get it done without outside help so anything truly helps. https://bbqfood4u.com/help-support
Thanks for watching.

Equipment & Products Used Available on Amazon
BBQ - https://amzn.to/2Guofj8
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Meatheads Number #1 BBQ Book -  https://amzn.to/2ILykxr

Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U

Make Meathead's Last Meal Rib recipe. Here's how to create championship Southern style, low & slow, tender and juicy, barbecue ribs on a simple grill. For the recipe and more on cooking ribs go to: https://amazingribs.com/best-barbecue-ribs-recipe
Recipe: https://amazingribs.com/tested-recipes/pork-ribs-recipes/last-meal-ribs-recipe-best-barbecue-ribs-youve-ever-tasted

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Make The Best Barbecue Ribs You've Ever Tasted!

These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

Traeger Smoked Ribs

Pork Ribs (, St Louis style

Cup Smoked Paprika

Cup Dark Brown Sugar

Black Pepper

Garlic Powder

Cumin

Kosher Salt

Cayenne

Honey

Dijon Mustard

Cup Apple Cider

Mix all ingredients together and set aside.

Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.

For the Rub:

Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.

Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉.

Tear off 4 long sheets of Peach Butcher Paper and tin foil. Place the butcher paper down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with half the honey and 3/4 of the remaining apple juice. Lay another piece of paper on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

Return the ribs to the grill and cook for an additional 3-4 hours.

Arrange the ribs directly on the grill grate and continue to grill  60 minutes more.

To Cook:

Truly the best way to make boneless, fork-tender, fall-apart beef short ribs. These will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes!

Slow Baked Boneless Beef Short Ribs

boneless beef short ribs

tsp kosher salt

tsp black pepper

Tbl liquid smoke

onion

Bacon BBQ Sauce

cornstarch

water

Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.

Season the short ribs all over with salt and pepper. Place in a 13&#215;9&#8243; glass baking dish. This will be a tight squeeze. Pour about 1/2 cup over the short ribs.

Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.

Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry.  Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.

We had these for dinner tonight. My husband couldn’t stop saying how much he was enjoying the shortribs. This is a keeper ❤️❤️

Loved this. I’m actually making it again tonight. It’s easy and full of flavor. Thank you for sharing this recipe!

I made this last night for six foodies.  It was a huge success. We all loved it.  I didn't have enough ketchup, so I added one cup ketchup and a bottle of Heinz 57.   I love that I didn't have to sear the ribs first. I will add this to my wheelhouse.

 The most crazy-tender, fall-off-the-bone pork ribs you&#x27;ve ever tasted, made in your slow cooker! These SLOW COOKER RIBS couldn&#x27;t be easier to make, and the end result will knock your socks off! 

Slow Cooker Ribs

pork ribs ((*see note below))

barbecue sauce ((*see note))

salt and black pepper

Preheat oven to 400 degrees F.&nbsp;

Season the ribs generously on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides of the ribs.&nbsp;

Line a large baking sheet with tinfoil or parchment paper. Bake the ribs on prepared pan for 15 minutes.&nbsp;

Flip the ribs to the other side and bake for another 15 minutes.

Layer ribs in your slow cooker.&nbsp;

Smother them in barbecue sauce, reserving some sauce for serving later.&nbsp;

Cover and cook on HIGH for 3- 3.5 hours, or LOW for 6 - 7 hours. Serve warm with extra barbecue sauce.

https://content.jwplatform.com/videos/1tlgWfYm.mp4

The most crazy-tender, fall-off-the-bone baby back ribs you’ve ever tasted, made in your slow cooker! These SLOW COOKER RIBS couldn’t be easier to make, and the end result will knock your socks off!

Nothing says summer like grilled BBQ ribs! These baby back ribs on the charcoal grill are simple, delicious, and sure to please a crowd! (gluten-free, dairy-free, nut-free)

BBQ Ribs on the Charcoal Grill

baby back pork ribs

BBQ spice rub

BBQ sauce of choice (optional)

Prepare fire in the charcoal grill. Remove the grates, place a pile of charcoal on one side of the grill only. On the other side, place a small foil pan filled with water. Start the fire and return the grates to the grill. Let the grill get to a low temperature (about 275°F.) You may also add pieces of wood to the charcoal for a more smoky flavor.

While the fire is heating, prepare ribs. Turn ribs over so that the bone side is facing up. Remove the membrane along the back by sliding a dull knife (such as a butter knife) under the membrane along the last bone until you get under the membrane. Hold on tight, and pull it until the whole thing is removed from the rack of ribs.

Rub ribs all over with spice rub. Once fire is ready, place the ribs on indirect heat - the side of the grill that has the foil pan. Cover and cook about 2 hours, watching to make sure the fire is maintained at a steady low temperature, adding charcoal as needed, and rotating the rack of ribs roughly every 30 minutes so that different edges of the rack are turned toward the hot side.

After 1 1/2 to 2 hours, remove ribs and wrap in foil. Return to the grill for another 30 minutes or so.

When ribs are done, you can either remove them from the foil and place back on the grill, meat side down, for a little char, or place them meat side up and brush with barbecue sauce in layers, waiting about 5 minutes between layers. Or simply remove them from the grill to a cutting board, slice, and serve!

Thanks for sharing! This was my first time preparing ribs and they were absolutely delicious!

I can't wait to try this...I have two racks can I cook them standing on edge to cook both on the same grill...got a standard weber myself...

Look up charcoal snake method on youtube. Its a way of easily maintaining charcoal temperature by setting up your coals in a way where they burn slowly from one end to the other. This will give you more cooking space also. I'm doing 2 baby back slabs as I'm typing this lol. Good luck

This is my go-to recipe for ribs. Thank you for sharing!

When you return the ribs to the fire in the final step if you want some char do you place them on the foil pan side or over the coals? Thank you! I'm going to try this recipe.

Interesting recipe.  I may have to give this method a try on my Weber charcoal grill.  The way I usually make them is I liberally coat the ribs with salt, pepper, and garlic powder.  (You can remove the membrane if you want, I usually don't.)  Then I wrap them tightly in foil and put then in the oven at 300*F for about 2.5 to 3 hours (depending on the rack size / weight.)  When they're done, I carefully drain all the juices and melted fat into a glass measuring cup and then cover it tightly with plastic wrap.  Then I re-wrap the ribs and put them in the refrigerator over-night.  The next day when it's close to dinner time I fire up my charcoal grill and get it ready.  I put all the coals on one side.  While it's getting heated up, I remove the ribs from the fridge and slice them into about 4 equal parts.  This makes them easier to flip on the grill and easier to serve since you end up with about 4 ribs her "piece."  I also fill a big cup with hickory chips and water at this time to get them soaking while the coals get ready.  Once the coals are ready, the meat is usually close to room temperature and the hickory chips are soaked well.  I'll put the ribs on the side of the grill that doesn't have the coals (indirect heat) and then sprinkle half the wood chips (drained) directly on top of the coals.  I adjust both vents on the grill to about 1/3 of the way open.  Then I go prep my sauce.  For the sauce, I use store-bought Baby Ray's BBQ sauce.  I reheat the meat juices from the day before in the microwave for about 1 minute to melt any solidified fat.  Then I combine equal parts of BBQ sauce and meat juices and mix them together well.  At this point, the ribs are ready to be flipped, so I take my sauce out and slather them judiciously with the sauce / juice mixture and flip them.  I repeat this process every 5 minutes for about 30 minutes.  At the 15-minute mark, I apply the remaining hickory wood chips to the coals.  After 30 minutes, you've got some very delicious, meat falling-off-the-bone, smokey ribs.  Om nom!  (Works great for pork chops too, BTW.)

I am cooking my ribs now. I have throughly enjoyed drinking my cold beer and making this recipe! This is my 1st time cooking ribs on the charcoal grill, all by myself. (I keep telling my husband to sit down and relax while wifey cooks dinner) Mr. Table sure knows his stuff about some grillin! Thank you so much for the recipe!!

This worked out awesome! I followed your instructions exactly, pan of water, timing, etc. and the ribs were perfect. I use a Weber that has a portion of the grate with hinges, positioned that over the coal side so I could throw on a few more pieces of charcoal when I felt is was cooling down. Got to play cards with the kids on the deck while the ribs cooked, no fretting, a nice treat for mama! Thanks so much for such a great, simple explanation. Highly appreciated.

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