“Competition BBQ” Pork Ribs - just in time for Father's Day

Ok, this is it; one of my signature recipes.  The mother of all great barbecue items, pork ribs.  No meat is more popular at summer cookouts, and none is much easier, once you get the technique down.   My brother and I developed this simple recipe as part of our barbecue cooking team.  We have won several first place awards with this recipe since 2004;...it really is easy, but does take time.  I published this on The Backyard BBQ Grill Company website last year, and have received a lot of positive feedback from my customers ever since.

The meat

Buy the best—St. Louis style spareribs, not regular spareribs.  St. Louis ribs have the extra brisket and bone trimmed off, making the rib more consistently rectangular in shape and easier to cook.   They should average about 3 pounds per rack.  You will pay a little more, but it’s worth it.   You could also use baby back ribs with this same recipe.  Figure about half a rack per person for serving. 

The prep

Unwrap the ribs, and remove the membrane from the back of the racks.  (That’s the tough, papery substance that makes ribs too chewy).  This take a bit of practice, but is easy, once you’ve done it.  From the small end of the rack, using a small knife or even a screwdriver to work up edge of the membrane.  Grasp the corner of the membrane with a paper towel or kitchen towel (it’s slippery) and using a smooth pulling motion, pull it away from the ribs. If you are lucky, it will come off all as one piece.  If it tears, no big deal, just repeat the process until it is all off.  That’s it! 

The seasoning

Use a rib rub; we use a mixture of salt, pepper, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, all to your taste.   You can mix your own, or buy a commercial blend or seasoning salt at the market, whatever you prefer.  Sprinkle it generously on the ribs, front and back, and rub it in with your hands.  You may find it helpful to put the racks on a cookie sheet to lessen the mess.  With the membrane off the ribs, the seasoning can now penetrate from both sides of the rack. 

The cooking

It’s true that the best ribs are often cooked over wood or charcoal, but this method adapts well to gas, too.  (Many of the best BBQ restaurants also cook over gas, with wood for flavoring, but they don't tell you that)   It take a bit of adjustment, however.  

Set up the grill for indirect heat.  Place a small disposable foil drip pan underneath the center of the cooking grids, and leave the center burner off.  Use either the front and back, or left and right burners to create heat from the sides, but not directly underneath the ribs, so they don’t burn.   You should preheat your grill to medium low, about 250-275 degrees.  Make sure you've got plenty of gas, as this method take a few hours.  

Place the ribs over the drip pan, not directly over the heat.   Add some soaked hickory wood chips to your smoker box, if you have one.  Cover the grill and cook for about 2-3 hours, rotating the ribs occasionally for even cooking.  Remember, this is barbecuing, not direct grilling, it’s going to take a while.  Do not add sauce, not yet.    After a couple hours, your ribs should take on a nice brownish red appearance from the rub and the cooking.  Remove the ribs from the grill, and wrap each rack individually in heavy duty foil.  (called the Texas Crutch, many competition pitmasters and restaurants use this trick) 

Return the ribs to the grill, recover, and cook for an additional 1-2 hours.  I can’t give you exact times, as it will vary depending on the ribs, the grill, outside air temperature, etc. After an additional 1-2 hours, remove the foil, and NOW is the time to use a basting or barbeque sauce, if desired.  Brush it lightly on the ribs, turning and rotating, every 15 minutes or so, for another hour.  If you like, brown them carefully over your direct heat at this stage, watching carefully so they don’t burn.   (Easy on the sauce, too, you want to taste the meat, the spices, and the love you put into cooking these; not gallons of sticky sweet sauce.  Sauce should be a condiment, not the main event.)

By now, you’ve been cooking your ribs at 250 for 4-5 hours, and they should be tender, and the meat should be pulling back from the edge of the rack.  Even with the long cooking time, they won’t be burned, as they’ve not been over direct heat.   You should be able to tell that they are quite tender, however, without falling apart. 

The serving

Serve with your favorite sides…with ribs, mine include corn on the cob or homegrown green beans, sliced tomatoes and cucumbers, or one of my wife’s wonderful salads, and for dessert, cold watermelon.   If I want something sweet, my mother or mother-in-law are always ready to bake a peach cobbler or brownies.   Hungry yet?  Wow, I think I'm going to have to make some ribs this weekend.... 

Enjoy your grilling this week!  If you tried the recipes in this blog, be sure and let us know how you liked it!