Ribs. If you like BBQ and you are not a vegetarian, there is pretty strong chance you love eating ribs. I am one of those people for sure. Although they take a little time, ribs are pretty simple. There are all kinds of nuances that we won’t cover here. We’re just making basic and delicious dry-rubbed ribs on an offset smoker.
- 1 rack of ribs-St. Louis cut or spare are ideal for this recipe (or more if you are so inclined)
- About 2 ounces of Memphis Rib Rub
- Your favorite BBQ sauce (optional)
- Charcoal and wood (cherry, oak, and hickory are my favorite)
- The night before you’re going to smoke your ribs, completely coat the ribs in the rub. I use about 2 ounces of rub per rack.
- Wrap the ribs in plastic and refrigerate overnight.
- Setup your fire for indirect cooking. In our case we use an offset barrel smoker, but this works great on water smokers, ceramic smokers, kettle grills and most any other device that uses fire to cook with.
- Smoke at about 250 degrees for 4 hours.
- Wrap the ribs in foil and smoke an additional 1 hour.
- Remove from heat and let the ribs rest in the foil for 30 minutes
- Remove from foil and serve as is or with your favorite sauce
About wood and charcoal: Wood is great and brings ton of flavor to anything you are cooking. I find that too much wood can leave you with a bitter after taste so I like to smoke with about 65 percent charcoal and 35 percent wood.
- Category: Meat
- Cuisine: American, BBQ