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This barbecue ribs recipe will have you enjoying the best ribs ever!
Barbecue ribs are loved by everyone!
Maybe it's the primal act of gnawing meat off of a bone, making us feel a little like cavemen.
Or the love of cooking juicy, delicious meat over a fire.
Maybe it's the sweet, smoky taste of the meat after being spiced and cooked to perfection. The delight of flavors experienced as you lick the juice off your fingers.
Whatever it is...Most people would agree...
Ribs are great!
Ribs are indeed fantastic...When cooked right.
Ever had a bad rib? We all have, unfortunately.
They're horrible! Dry, grainy, chewy, and tough. Yuck!!!
Words you definitely DON'T WANT to be associated with your ribs. And they never will be, as long as you follow the techniques outlined in this barbecue ribs recipe page.
But before we get into how to make fantastic ribs, let's look at what goes wrong...
The most common mistake is an incorrect cooking method. You may be asking yourself...What does that mean? It means cooking them the wrong way!
A tragedy, to say the least!
Ribs are a unique cut of meat; they are very thin, which means, theoretically, they can be cooked to a safe temperature relatively quickly. But there's a problem with that technique...
You see...Ribs contain a large amount of connective tissue and fat, with some meat, surrounding a lot of bones.
A unique culinary challenge that this barbecue ribs recipe will address.
Even though the meat surrounding the bone is thin, it should be cooked slowly to achieve the best flavor and texture. Cooking ribs quickly does not break down the connective tissue and renders the fat too quickly. The result is a dry, tough, tasteless piece of meat.
How to alleviate this problem? Read on...
The first and most important thing about cooking barbecue ribs are getting good ribs. Because, it doesn't matter...
They cannot make a bad cut of meat better than it's meant to be, so let's talk about choosing ribs before we talk about proper cooking technique.
This barbecue ribs recipe and technique is for making pork spare ribs, but some of the same principles apply to baby back ribs and even beef ribs, especially this one; Pick the meatiest ribs you can find!
Here are the important points to remember about rib selection;
See the example below...
See that nice marbling?!? This is what makes ribs so delicious!!!
Also choose ribs that have a nice, pink, fleshy color. No dark or gray meat please!
Now let's get down to our cooking method. We will be using the barbecue method to cook these ribs. After all, this is a barbecue ribs recipe.
The second most important factor, after selection, is proper cooking technique.
No matter how nice and beautiful your rack is, your dish will never realize its full potential if cooked improperly.
Because of the connective tissue and the fat in ribs, they should be cooked low and slow. So, they cannot be blasted with heat and boiling them should never even be considered.
No self-respecting pit master would direct grill or boil a beautiful rack of ribs! His barbecue ribs recipe would not employ either one of these methods.
So how should they be cooked?
With hardwood smoke, at a low temperature, for an extended period of time. In barbecue speak...Low and slow.
Note: You can use more or less rub, depending on your tastes.
More rub will make your ribs sweeter and spicier. Less will of course make them less sweet and spicy.
I suggest using the recommended amount to start with and adjust from there if you feel the need to do so.
You can keep notes to the amounts you use to customize and then consistently recreate your very own barbecue ribs recipe.
You can use the sauce for basting if you like, or serve it on the side, or not use any sauce at all. No sauce would be known as "dry ribs". If you are basting that beautiful rack, you'd be making "wet ribs".
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