Hi! This is not Lisa, its “THE HUBBY”, and “THE HUBBY” loves to barbecue. Ribs are one of my favorite foods to cook, and eat. I’m in way over my head here, but I’m going to try to tell you why I love to BBQ while walking you through my process of making ribs. Let’s do it!
I start with making a dry rub. This is not rocket science and a recipe is not needed. Use ingredients that you like and try this formula. One part sugar, one part spices, and at most, two thirds part of salt. I mix turbinado and brown sugar. I combine garlic powder, onion powder, paprika, chile powder, crushed black pepper, and a little cumin for my spices. I then dump in a mixture of kosher and celery salts. Like I said, use stuff that you like and dabble until it tastes right to you. I made three cups for 6 racks of ribs.
I then take my ribs outside and prep them. I prefer the meatier spare ribs over baby backs but both are delicious. Trim them so they are somewhat uniform. I cut off the top just above the rib bones and I cut off the back flap. Save these parts, rub them, and cook them as tasters. Use a butter knife and a paper towel to remove the film on the back of the rack of ribs. Use the knife to peel the film from the ends and the paper towel makes it easier to grip the film so you can peel it off. Just get as much as you can. The reason I take the ribs outside is to avoid the inevitable “Don’t you think you should clean up when you’re done” lecture. The garden hose works well on the patio. The kitchen countertops, not so well.
To cook ribs, I use a Weber Smokey Mountain Smoker, also called the bullet, which ” THE WIFE” bought me for Father’s Day a few years back. I add hickory, cherry, and oak wood. You don’t need too much, just enough to give it a nice smokey flavor. Take my word for it, too much wood equals a rack of bacon. If you do not have a smoker, it’s not a problem. I light one burner on my gas grill after I have spread a sheet of tin foil over most of that burner. Leave a spot uncovered so you can put your smoker box on it. No smoker box? Just wrap the wood up in tin foil, punch holes in it, and lay it on the burner. My grill has a thermometer and I try to keep the temperature between 225 and 245. Usually one burner between low and medium heat gives you a good temperature. Put the ribs on the grill away from the heat, not directly over it.
The next step is very important. You have to yell over your fence to a neighbor, one that is preferably named Frank ( I call him Francis because he doesn’t like that). When he comes over, sit on your patio and have a drink made with bourbon. After two hours, or when Frank gets up to make some more drinks, spray the ribs with apple juice. After four to five hours (the ribs should bend easily and the ends of the bones should be sticking out) send Frank home. I would offer Frank some but he keeps a Kosher diet anyway and the ribs should be done. Let them sit a couple of minutes and then cut them as you like. Take a bottle of BBQ sauce, add some beer and different spices, then simmer until the desired thickness. Brush over the ribs and enjoy.