There are so many different ways to smoke ribs, it can actually feel intimidating figuring out which works best for you! (Make sure to read below for the two key steps to success.)
Do you wrap? No wrap? 3-2-1 method. We all know adding food directly to foil isn’t a good idea. So here is how I make my ribs. No wrap, just smoked low and slow to perfection, and yes, the oven can work too.
Let’s start with the ribs themselves. If you don’t already know this, there is a thin membrane that needs to be removed from the bottom side of the ribs. This can be trickier than it sounds. I recommend using a knife to cut a slit on either end and then grabbing onto that piece with a paper towel. The paper towel helps with the grip since it can be a little slippery. Pull it all the way off and discard.
The next step is choosing your binder. This is an area where I usually mix things up. I use olive oil or some type of hot sauce (you can also use yellow mustard). Whatever you choose, rub it all over the meaty side in a nice, thin layer.
Now it’s time for the rub! You’ll see my recipe below, but you can also use any of your favorite concoctions!
If you have a smoker, this is definitely the preferred option since it adds a ton of flavor! If you don’t and want one, I love my BroilKing Pellet Grill! If you aren’t in the market, the oven can still work as an option.
Preheat the oven to 230° and add the ribs. Make sure to read this next part as it is the most important!
The two keys to success for fall-apart, tender ribs are adding some moisture in the grill/oven, and spritzing the ribs a few times throughout the cook.
So with that in mind, step one is adding moisture to the cooking space. In a saucepan, heat some butter and apple juice. Once melted, add to the smoker or oven. This will provide moisture to help with the initial bark and keep it moist throughout the cook.
After that, let the ribs cook undisturbed for 90 minutes. Then spritz the meat with apple juice every 45 minutes or so!
When the meat reaches 200°, it is ready to go! Your only final choices are what to pair with it. I love “Corn Succotash” and “Roasted Red Potatoes”. And if you should put any sauce on top, nothing beats a good BBQ.
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Smoker (BroilKing) or Oven
Ingredients
- Rub Ingredients:
- 1 Tbsp. salt
- 1 tsp. pepper
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. cumin
- 2 Tbsp. brown sugar
- ½ tsp. celery salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- For the Ribs:
- Full rack of ribs
- Binder oil, mustard, hot sauce
- 4 Tbsp. butter
- ½ cup apple juice
Instructions
- Mix all the spices for the rub together
- Preheat the oven or smoker to 230 degrees
- Remove the membrane from your ribs.
- Add your binder (I used olive oil) and then rub the spices all over the ribs.
- Add to the smoker.
- In a saucepan, heat the butter and ½ cup of apple juice, and add to the smoker or oven. (This will help keep the meat moist!)
- Cook for 90 minutes to develop a nice crust, and then spritz the ribs with apple juice every 45 minutes.
- Cook until 200° (4-6 hours).
- They should be pull-apart tender!
- Enjoy!
