Classic Smoky BBQ Ribs

Ingredients

• 2 racks of pork ribs (approximately 2 kg / 4.4 lbs) 2 racks of pork ribs (approximately 2 kg / 4.4 lbs)
• For the spice rub: For the spice rub:
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• For the barbecue sauce: For the barbecue sauce:
• 1 cup ketchup 1 cup ketchup
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon molasses 1 tablespoon molasses
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or smoker to 120°C (250°F) for indirect cooking.
2. 2.
   In a small bowl, combine all the ingredients for the spice rub.
3. 3.
   Pat the ribs dry with a paper towel and remove the membrane from the back of the racks.
4. 4.
   Generously rub the spice mixture all over the ribs, ensuring an even coating.
5. 5.
   Place the ribs on the grill or smoker, bone side down, and cook for 3 hours, maintaining a consistent temperature.
6. 6.
   While the ribs are cooking, prepare the barbecue sauce by combining all the sauce ingredients in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
7. 7.
   After 3 hours, brush the ribs with the barbecue sauce, then continue cooking for an additional 1-2 hours, basting with sauce every 30 minutes.
8. 8.
   The ribs are done when the meat is tender and easily pulls away from the bone. The internal temperature should reach 93°C (200°F).
9. 9.
   Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing and serving.
10. 10.
    Serve the Classic Smoky BBQ Ribs with extra barbecue sauce on the side.

Treat your ingredients with care...

• Pork ribs — For the best results, choose meaty racks of pork ribs with a good amount of fat marbling. This will ensure juicy and flavorful ribs.
• Smoked paprika — Opt for smoked paprika to add an extra layer of smokiness to the spice rub and barbecue sauce.
• Apple cider vinegar — Use raw, unfiltered apple cider vinegar for a tangy and slightly sweet flavor that complements the barbecue sauce.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice rub.
• If you prefer a sweeter barbecue sauce, increase the amount of brown sugar or add a splash of honey.
• To achieve a smokier flavor, use wood chips or chunks specifically designed for smoking on your grill or smoker.
• For fall-off-the-bone tenderness, cook the ribs low and slow, maintaining a consistent temperature throughout the cooking process.
• Letting the ribs rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender end result.

Serving advice

Serve the Classic Smoky BBQ Ribs as the star of your backyard barbecue feast. Accompany them with classic sides like coleslaw, cornbread, baked beans, and potato salad. Provide extra barbecue sauce on the side for dipping or drizzling over the ribs.

Presentation advice

Arrange the succulent ribs on a platter, showcasing their caramelized exterior and juicy meat. Garnish with fresh herbs like parsley or cilantro for a pop of color. Serve alongside the suggested side dishes to create an enticing and complete barbecue spread.