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. I have used this recipe on a Weber smoker and on my Big Green Egg and it 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.
Ingredients
- 4 racks baby back pork ribs about 8 pounds
- KC Masterpiece BBQ Sauce or homemade
Dry Rub
- ΒΌ cup sugar
- 1/4 cup Kosher salt
- 1/8 cup brown sugar
- 4 tsp chili powder
- 2 tsp cumin ground
- 1 tsp Seasoned Salt
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- 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. The rub draws moisture from the meat and forms a red liquid coating over the surface.
- Time to cook – Remove ribs from frig and allow to come to room temperature. 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 KC Masterpiece BBQ Sauce 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.