The REAL Secret to Perfect BBQ Ribs

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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.

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Dry Rub Preparation

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

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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.

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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.

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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.

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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.

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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.

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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.

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