Pan Smoked, Country Style Ribs
-
Rub
- 1/2 Cup Dark Brown Sugar
- 1/4 Cup Butt Kickin' Blacken, Southwest Blend
- 2 Tablespoons Coarse Kosher Salt
- 2 Pounds Country Style Pork Ribs
- 1 Cup Mesquite Chips
Things You'll Need
- An Aluminum Baking Tray
- Aluminum Foil
The chips should be done early in the day.
2. Prepare the pan by rolling up some aluminum foil and setting it in the bottom. This will keep the ribs from resting in the wood chips. Although the picture doesn't show it, I DID put another row of foil rolls on top of the one you see pictured.
3. Coat the ribs real good with the rub, place the soaked wood chips in the bottom of the aluminum pan, then place the ribs on top of the rolls of aluminum foil.
Ron's Note:
From my experience of smoking Turkey Legs, using the same method, I realized that I needed to add another row of foil tubes, to get the meat a little further above the chips. I also realized that it works better if you tent the foil covering as shown in the next step. Tenting permits the smoke to get to the top of the ribs better.
4. Tightly cover the pan, with the ribs with aluminum foil, being sure to "tent the covering, so it doesn't touch the ribs.
5. Set the pan on the side burner of your grill, and turn it to it's lowest setting.
6. Let them cook for about an hour, then open the top and check on them. You'll probably have to reverse the pan on the grill. And, it's a good idea to turn the ribs over. Now would be a good time to baste with BBQ sauce, but it's not really necessary, because the rub becomes the sauce.
7. Cook for another half hour, and check them again. They're done when you lift one up and it falls apart. If it doesn't, give them another 15 minutes and check again.
Ron's Note:
Be sure you don't overcook the ribs, or they'll end up dry, instead of being moist and chewy.