Smokin’ Ribs on a Sunday
There’s something beautiful about Sunday. First, most of us get off work and second, each one’s a little different and unique. You only get about four a month — so I say use’em wisely.
I prefer my Sundays to revolve around being outside with family & friends, good music, ice chests full to the brim with whatever suits your fancy and the smell of Rio Grande Valley Mesquite or Central Texas Post Oak on fire slow cookin’ something to perfection. That smell… ohhh that smell.
Smoking food has served several purposes throughout history but this ain’t no history lesson. It’s about slowing down. The snail paced nature of the whole process is like a personal slow motion machine. Time has a way of running away from us. That’s too bad. Let’s slow it down… go outside, and fire up the smoker.
Time To Slow Down
We’ll be using pork ribs for this. You can you choose Baby back, St. Louis or Rib tips. I prefer St. Louis cut myself. They have a more uniform look to them and tend to have a bit more fat and marbling which you want with ribs. Ribs are easy to dry out if you’re not careful. Having a little extra fat won’t hurt the flavor and will save you if you leave’em in longer than necessary.
Tame Impala‘s playing now… something about Eventually. Sounds good. Let’s flip the ribs bone-side up. Grab a paper towel, a dull kitchen knife and scrape under the bone until the thin layer of tough skin starts to come off. Using your paper towel grab the skin while holding the rib down. Slowly pull away from the bone. If you’re lucky it’ll all come off in one piece. Don’t skip this step, you’ll get tough ribs.
A little Glass Animals never hurt anyone. We’ll go with that. Remember we’re slowing down here. Let the ribs come as close to room temperature as you can.
You should already have a fire going at this point getting near about 275F consistent temperature while your ribs get to temp. Since we’re doing this in Austin, TX I’m using Post Oak but Mesquite’d do fine too.
Herein Lies The Rub
First of all Black Keys on the speaker then get some salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
- 1/4 cup Kosher Salt
- 1/2 cup Freshly Coarse Ground Black Pepper
- 2 Tbsp. Sweet Paprika
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- Brown sugar (a dollop’ll do, anymore’s gluttonous)
Rub the ribs, thoroughly until a nice even coating appears.
The Smoke (cook)
Now’s a good time for Ghostland Observatory. We’re going to cook them for 4.5 hours at 275F.
Now it’s time to Sauce and Wrap.
A lot of people swear against sauce but I don’t. That’s why I listen to Father John Misty. Apply a small amount of your favorite BBQ sauce to the ribs evenly with a silicon or metal brush and wrap them so they’re completely covered in foil:
Cook for 2 additional hours at 275F then open up the foil to expose the top of the meat for the final 30 minutes to make sure that sauce and rub congeals together forming a delicious crust. Take’em off and let’em rest for about 5 minutes.
Cut inside bone to inside bone, leaving the majority of the meat on one side of the rib for an easy pull. The bone should come out with a little tug, but it shouldn’t completely fall out. If the bone just falls out they could potentially be overcooked.
Turn on some French Kicks and bite into those amazing ribs. You earned it.
Enjoy your Sunday.