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BBQ Ribs (Best Ribs in The Universe) -BRITU

Recipe courtesy Virtual Weber http://www.virtualweberbullet.com/rib1.html) and is the best we have ever had.  This recipe is for use on a Weber smoker and takes four hours.  Yeah, that sounds like a long time but you can always have a beer or two with friends while the ribs are smoking.

4 racks of baby back pork ribs (about 8 pounds)

DRY RUB

¼ cup sugar
1/4 cup Kosher salt
1/8 cup brown sugar, dried in warm oven on cookie sheet
4 tsp chili powder
2 tsp ground cumin
1 tsp Seasoned Salt
1 tsp cayenne pepper
1 tsp black pepper, freshly ground
1 tsp garlic powder
1 tsp onion powder

FINISH GLAZING

5 parts KC Masterpiece BBQ Sauce or homemade
1 part honey

Make about ½ cup for 4 racks

Two hours or night before - Remove the silver skin.  Mix all of the Dry Rub ingredients together.  Apply a good overall dusting of the Dry Rub to the ribs and allow the ribs to come to room temperature.  The rub draws moisture from the meat and forms a red liquid coating over the surface.

Time to cook - Light the smoker, fill the water pan and get the internal temperature to 250 degrees.  Cook at this temperature for the entire time.  Add 3 or 4 chunks (2"x1"x4") of smoke wood (apple, hickory, oak, etc) that have been soaked for at least 30 minutes in water.  Do not add more wood once these chunks are burned up.  Place meat in smoker.

Two hours later - Add additional water to the water pan.  If using a rib rack, flip the ribs end to end so then ends that are closest to the coals are now on top.

Four hours later - Begin to check to see if they are done (between four and five hours).  Here's how to check - they have a nice brown color, the meat has pulled down on the long bones, and a little tug on the bones indicates that they would pull apart easily.

When done - Brush both sides with the Finishing Glaze and allow ribs to rest for 10 minutes.  Cut into two rib pieces so they are ready for serving.

The ribs can be frozen and warmed in the microwave and are still tasty.


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