Lip smacking smoked ribs

by Codewiz51 23. May 2010 10:48

I've developed a technique for making smoked ribs in about 4 hours.  These ribs are not greasy and the meat is falling off the bone tasty.

  1. I start with a slab of St Louis style ribs from Hormel. 
  2. Trim off about half of the excess fat.
  3. Rinse the meat and pat dry.
  4. Place the slab of ribs on a cookie sheet.
  5. Sprinkle a generous amount of rub on the ribs and and spread all over the meat.  The rub will product a crust when the ribs are seared.  (I've used homemade rubs in the past, but McCormick Grill Mates Mesquite rub is about as good as anything I've made.)
  6. Cover the ribs with Saran Wrap and place in the frig for at least four hours.  Overnight is better.
  7. Now wet down a handful of Mesquite chips in a plastic bowl.  Let the chips sit in water over night if possible.  The more the chips are soaked, the slower they will burn and the more smoke they will make.
  8. Pre-heat your grill to 500° F.
  9. Place the ribs meat side up on the grill and allow to sear for 4-5 minutes.
  10. Turn ribs over and sear the meat side for 3-4 minutes.  The picture below illustrates how the ribs should look when the searing is complete.
    Seared ribs.  Sear time, about 4 min @ 500° F
  11. Remove the meat on a cookie sheet and set aside.
  12. Turn most of your grill burners off.  You only want one burner on, so that the meat does not receive any direct heat.
  13. Allow the grill temp to decrease to 225° F to 250° F
  14. Wrap your wet Mesquite chips in some aluminum foli and place next too or slightly over the burner.  The aluminum foil will fall apart under direct heat, so you'll need to experiment with the positioning of the foil pack.
  15. Place the ribs on a low rack on a cookie sheet.  You want the fat to collect in the cookie sheet and not on the meat.
  16. Tent your ribs with foil and place the cookie sheet on the part of the grill that is not receiving direct heat.  The tenting is important as it helps the meat to steam, becoming super tender and moist.  The tenting means the smoke can permeate your ribs.
  17. Close your grill and wait for four hours.  Watch the temperature and make sure it does not climb above 250° F.  If the temperature falls too much, you will need to add cooking time.
  18. The results should look similar to this picture.

Lip smacking ribs after fours hours

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