SLOW SMOKED RIBS

Everyone has a different way to cook ribs, and much of it is personal preference. This is my favorite way when I have plenty of time and plenty of warning. 

This dish takes a lot of time, vigilance and commitment, but produces gorgeously, fall-off-the-bone smoke flavored ribs. The recipe below works with either pork baby back ribs or beef short or beef back ribs; in fact I usually cook all three at once using this system. I have no reason to believe, since beef short ribs are meatier, like country style pork ribs that it wouldn’t also work with those as well. 

I also question the wisdom of actually slathering the ribs with sauce, but I left that step in the recipe below. I believe great ribs should taste like, well, ribs not sauce, and that sauce should be used sparingly if at all when enjoying these.  

1 slab baby back pork ribs (about 13 ribs)

2 slabs beef back ribs (about 6 ribs) and/or 3 pounds short ribs

Dry rub (option below)

BBQ sauce (option below) 

4 Cups of woods chips, easily available in grocery stores near the BBQ equipment. I prefer a mix of hickory and mesquite chips 
 

Serves 4 

1. At least 18-24 hours prior to grilling, sprinkle both sides of your ribs with your dry rub and gently press the spices into the meat using your finger tips. Allow meat to rest, refrigerated or at room temperature until grilling. Make sure ribs are at room temperature before cooking.
2. One hour before grilling, soak wood chips in water. This is a must to avoid flare ups and cause chips to set afire; we want them to smolder and smoke, not burn.
3. Once chips have soaked for 30 minutes, drain and then wrap in aluminum foil in separate packs, poking several holes in the top of each pack. You’ll need enough foil packs to fully cover your entire grill. For example, I have a 3 burner gas grill, so make 3 separate packs of wood chips to cover all burners.
4. Place foil packs under your cooking grate and above your heat source. This is usually most easily done by lifting your grate and plopping you foil pack down then replacing your grate.
5. Preheat your grill by turning all of your burners to medium for about 10 minutes. (this will bring your grill to somewhere around 350 degrees).
6. Place a wire rack of some kind on top of your cooking grate. One choice is a rack from your oven, if it fits. Anything that will slightly elevate your ribs away from the grate will work.

7. Turn off part of your grill leaving the remaining burners at low until you reach anywhere between 275-300 degree temperature, the lower the better. For example, with my 3 burner grill, I turn both side burners off and use the center burner to regulate heating the entire grill. Ribs are placed on the side grates of the BBQ in the next step.
8. Once your wood chips have begun to smoke (about 15-20 minutes of pre-heating; you’ll smell it before you see it), Place your ribs over the non-burning, non-heated portion of your grill. This is called indirect cooking. Your meat will cook from the heat, not the fire. Place ribs bone side down.
9. Close the grill and LEAVE IT CLOSED. Resist the temptation to open the lid for any reason and keep an eye on the temperature, regulating it as best you can in the 275-300 range. Leave the ribs alone for 2 hours.
10. At the 1 hour mark, rotate the rack the ribs are on and turn over all of the ribs. If possible, also rotate the wood chips so that a fresher pack is under the direct heat. Cook for an additional hour, unbothered
11. Repeat the rack rotation, rib turn and wood chip replacement and cook for another hour.
12. Repeat again and cook for another hour, bringing total cooking time to 4 hours. At this point, I suggest allowing ribs to cool on a turned off grill for about 10 minutes and then serving; however, if you want your ribs sauced, slather ribs with sauce and cook for an additional 15 minutes then serve with additional sauce.

DRY RUB 

For this recipe, I prefer simple salt, pepper and cayenne, however, here is my other dry rub option that works great on these ribs as well: 

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons brown sugar

1 tablespoon cumin

1 tablespoon dry mustard

1 tablespoon black pepper

2 teaspoons cayenne pepper

1 teaspoon oregano

¼ cup salt 

Mix together all ingredients well. Can be saved in a sealed container and used for 3-6 months. 
 
 
 

BARBEQUE SAUCE 

Any sauce that you love will work; this is my recipe which is more tangy than sweet, but favors neither. Use the sauce you love for this dish, or enjoy the awesome smoked flavor of the meat and seasonings dry. 
 

1 medium/large red onion chopped

1 medium/large yellow onion chopped

2 whole medium garlic bulbs, each clove chopped

1 16 oz can diced tomatoes, pre-seasoned with basil & garlic

2 - 8 oz can tomato paste

1 14 oz can tomato sauce

1 cup chicken broth

1 cup chopped celery

1 cup cider vinegar

¾ cup tarragon white vinegar

1 ¾ cup ketchup

4 tablespoons Worcestershire sauce

1 tablespoon Louisiana Hot Sauce

1 tablespoon cayenne pepper

2 tablespoons chili powder

2 teaspoons paprika

2 teaspoons powdered mustard

3 teaspoons ground cumin

(If you like a thicker and/or sweeter bbq sauce you can also add 2-3 tablespoons of molasses OR 3-4 tablespoons brown sugar) 
 

1. over medium high heat, sauté the onion, celery and garlic until translucent (approx 5 minutes)
2. Add all the remaining ingredients, and simmer sauce, uncovered, for 30 minutes, or until  smooth.  Puree sauce in a blender, it’s ready!