Classic BBQ Pork Ribs: Take 2

I’ve already blogged about my first attempt at BBQ pork ribs but I knew I wanted to give them another shot in hopes of achieving fall-off-the-bone tenderness. Well, folks — mission accomplished. I’m adding in a step I skipped the first time around and, let me tell you, it made all the difference.

I started out just like last time:

  • Wash ribs…take off the membrane on the backside of ribs
  • Smother ribs in yellow mustard and apply your choice of rub
  • Cover ribs in saran wrap and let them sit overnight in the fridge (I shortened this to 1 hour)
  • Take your smoker to 275-300 degrees for the entire cook
  • Add two big handfuls of Apple wood to your hardwood charcoal
  • Set up for indirect heat and place a drip pan with water or apple juice underneath the ribs
  • First hour…just let ‘em be
  • Second hour – spritz with apple juice every 30 minutes

BBQ Pork Ribs

Now here is the important piece I skipped in favor of beer drinking last time…

  • Remove ribs from grill, cover in mixture of melted butter, brown sugar, and honey, and wrap in foil.

BBQ Pork Ribs

  • Return wrapped ribs to grill for the third hour

BBQ Pork Ribs

  • Unwrap and baste with BBQ sauce of your choice every 20-30 minutes for the last hour

BBQ Pork Ribs

  • Plate ’em up and watch them disappear

Texas Lunch Tray

Do you like my vintage Texas lunch tray? I picked it up at First Monday Trade Days in Canton, TX. (Basically a giant flea market for you folks who have never heard of it.) I went junking with my sister for her birthday and we found this beaut way back in the rusty-gold far reaches of the junk area. She negotiated a bit and got me the stellar price of $5. Can’t beat that. We never had food this good at my school, for sure.

Happy cooking, y’all!

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Categories: Pork, Recipes | Tags: , , , , , , , , , , , , , , | 6 Comments

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6 thoughts on “Classic BBQ Pork Ribs: Take 2

  1. Nice ribs! Nice tray too! Canton is not only a giant flea market — it’s the largest flea market. Period. I subleased a lot there once and sold citrus trees. Fun stuff!

    • Agreed, Adam — Canton is like junk nirvana. Some collector came right behind me and snapped up the rest of the lunch trays. Who would have guessed?

  2. Pingback: Brownies Baked on the Big Green Egg « Zen of BBQ

  3. Great job on the ribs. So were those spares or baby backs? Love the tray, now I want one or two or more. Have you ever gone up the one in McKinney? Went there once or twice when my parents lived there, never been to Canton.

  4. Jason, they were St. Louis spares — good detail I should have added in to my post. 😉 I read your ribs post and our differing advice on wrap time/tenderness made me laugh… looking forward to a lot of experimentation. I used to go to the McKinney farmer’s market but have never hit a flea market up there. The farmer’s market is great for fresh eggs, produce, meat, etc.

  5. Pingback: Korean-style Pork Spare Ribs | Zen of BBQ

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