The REAL Secret to Perfect BBQ Ribs

Black Section Separator

Choosing the Right Ribs

Opt for pork baby back ribs or St. Louis-style ribs, known for their tenderness and flavor. Remove the membrane from the back of the ribs.

Black Section Separator

Dry Rub Preparation

Create a flavorful dry rub using ingredients like brown sugar, paprika, garlic powder, onion powder, salt, and pepper.

Black Section Separator

Resting Time

Allow the seasoned ribs to rest in the refrigerator for at least 1 hour or overnight. This step enhances the flavor as the spices penetrate the meat.

Black Section Separator

Preparing the Grill

Preheat your grill or smoker to a temperature of 225-250°F (107-121°C) for low and slow cooking, which ensures tender, juicy ribs.

Black Section Separator

Smoking Method

Use wood chips or chunks for smoking, such as hickory, apple, or cherry wood, to impart a rich smoky flavor. Maintain a consistent temperature.

Black Section Separator

Indirect Heat Cooking

Place the ribs on the grill away from direct heat, using the low and slow method to cook them evenly without burning.

Black Section Separator

Basting with Sauce

During the last 30 minutes of cooking, baste the ribs with your favorite BBQ sauce, layering on flavor while allowing the sauce to caramelize.

Black Section Separator

Checking Doneness

Ribs are done when the meat has pulled back from the bones and is tender enough to easily pull apart with a fork.

Butter Bison Ribe Steak with Crispy Potatoes Recipe