Smoked Pork Ribs
You've gotta keep in mind that I live on a boat. My grill is charcoal, and about 20" in diameter, so I have some real restraints when trying to cook certain foods. One of my MAJOR problems has been smoking Pork Ribs. Every time I've done it, the pork would come out real dry. Over the past few years, I've gotten pretty good at regulating the heat, but I've had a real tough time trying to get real moist pork when I'm smoking on my small charcoal grill. Now, I've seen a lot of methods for cooking Oven Baked, Pork Ribs, but have been reluctant to do it this way because I know that I really wouldn't get the true smokey flavor that I look for. And, I don't have room to store a real smoker. And I'm not a fan of boiling them first, and finishing on the grill. With this method, I don't feel you get any of the good grilled flavor into the pork, because it's already cooked.
So, the method described here gives me that smokey flavor with real moist pork that I love. Plus, I've found that I can smoke ahead of time (up to 6 racks of pork ribs, (2 at a time), wrap them real good in double plastic wrap, and refrigerate them for final cooking in the oven the next day. That way I can just get them into the oven and not be concerned about them while I'm making some different sides to go with them.
Now, if I had a big enough gas grill, and a bunch of time, I would make sure my sides were made ahead of time, and spend the smoking time enjoying my guests and an "adult" beverage or 6.
- 2 Racks Baby Back Ribs
- Vegetable Oil
- 1 Cup Butt Kickin' Rub, as needed
- 2 Handfulls Hickory or Mesquite Wood Chips
- 2 Cups Butt Kickin' Mop
- 3 Cups Barbecue Sauce, your favorite
The Day Before:
Prepare the ribs by removing the membrane from the back. The membrane will keep the smoke and flavors from being absorbed by the meat. Drizzle some vegetable oil on the ribs and rub the Rub into the meat. Cover well and let them marinate in the refrigerator for 24 hours or so.
Place the wood chips in a stainless bowl and let them soak overnight.
Charcoal Grill Method:
1. Start the grill using a lot of charcoal. Let it burn real hot to burn off the kerosene smell of the starting fluid. Either mist or sprinkle some water on the coals to cool them off a bit (you definitely don't want them too hot, because the ribs will burn rather than smoke). Place the chips directly on the coals and quickly place the meat on the grill. Because I've got a small grill (20" Boat Grill), I stand the ribs up letting them lean against each other to permit the smoke to circulate all around them.
2. Let them cook about 1/2 hour, then start basting with the mop. Always work quickly, because you don't want to loose the heat from the grill. Keep basting every 15 to 30 minutes to glaze the ribs well. If you notice that the bottom of the ribs are beginning to burn, flip them over during one of your bastings. continue to smoke and baste for about 2 hours.
3. Preheat the oven to 350 degrees.
4. Take the ribs off the grill and place in a deep oven proof pan. Pour the barbeque sauce over and cover tightly with aluminum foil.
Bake for about 1 1/2 hours or until the ribs are "Fallin' off da bone".
Gas Grill / Method #1
1. Start the grill and turn to high in order to clean the burners. While the grill is starting, Place 1/2 the wood chips in separate aluminum foil pouches. Poke a few holes in the top of one pouch.
2. Turn one side of the grill off and the other side to medium. Place one foil pouch over the lit burners and the ribs on the side you turned off. Close the lid and let it smoke trying to keep the inside grill temperature at or below 300 degrees. Baste is the Mop every 15 - 30 minutes, turning the ribs over after about 1 hour. Continue basting for a total of 2 hours. Replace the smoke packet if you notice that their is no more smoke coming out of the grill.
3. Preheat the oven to 350 degrees.
4. Take the ribs off the grill and place in a deep oven proof pan. Pour the barbeque sauce over and cover tightly with aluminum foil.
Bake for about 1 1/2 hours or until the ribs are "Fallin' off da bone"
Gas Grill / Method #2
1. For this method you might want to double up on the wood chips, and make 4 packets instead of 2.
2. Start the grill and turn to high in order to clean the burners. While the grill is starting, Place 1/2 the wood chips in separate aluminum foil pouches. Poke a few holes in the top of one pouch.
3. Turn one side of the grill off and the other side to medium. Place one foil pouch over the lit burners and the ribs on the side you turned off. Place the grate back over the lit side and place a metal bowl of boiling (or just hot) water over the top of the flame.
4. Baste with the mop every 1/2 hour or so flipping the ribs once or twice during the cooking process. try to keep the inside temperature of the grill at or about 300 degrees for 3 - 4 hours. Remember that timing something like this isn't exact, so, while you're mopping the ribs check to see if they're done. They'll be (Fallin' off da bone) when they're ready to eat.
Feedback is GREAT!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.thecapn@capnrons.com
Prepare the ribs by removing the membrane from the back. The membrane will keep the smoke and flavors from being absorbed by the meat. Drizzle some vegetable oil on the ribs and rub the Rub into the meat. Cover well and let them marinate in the refrigerator for 24 hours or so.
Place the wood chips in a stainless bowl and let them soak overnight.
Charcoal Grill Method:
1. Start the grill using a lot of charcoal. Let it burn real hot to burn off the kerosene smell of the starting fluid. Either mist or sprinkle some water on the coals to cool them off a bit (you definitely don't want them too hot, because the ribs will burn rather than smoke). Place the chips directly on the coals and quickly place the meat on the grill. Because I've got a small grill (20" Boat Grill), I stand the ribs up letting them lean against each other to permit the smoke to circulate all around them.
2. Let them cook about 1/2 hour, then start basting with the mop. Always work quickly, because you don't want to loose the heat from the grill. Keep basting every 15 to 30 minutes to glaze the ribs well. If you notice that the bottom of the ribs are beginning to burn, flip them over during one of your bastings. continue to smoke and baste for about 2 hours.
3. Preheat the oven to 350 degrees.
4. Take the ribs off the grill and place in a deep oven proof pan. Pour the barbeque sauce over and cover tightly with aluminum foil.
Bake for about 1 1/2 hours or until the ribs are "Fallin' off da bone".
Gas Grill / Method #1
1. Start the grill and turn to high in order to clean the burners. While the grill is starting, Place 1/2 the wood chips in separate aluminum foil pouches. Poke a few holes in the top of one pouch.
2. Turn one side of the grill off and the other side to medium. Place one foil pouch over the lit burners and the ribs on the side you turned off. Close the lid and let it smoke trying to keep the inside grill temperature at or below 300 degrees. Baste is the Mop every 15 - 30 minutes, turning the ribs over after about 1 hour. Continue basting for a total of 2 hours. Replace the smoke packet if you notice that their is no more smoke coming out of the grill.
3. Preheat the oven to 350 degrees.
4. Take the ribs off the grill and place in a deep oven proof pan. Pour the barbeque sauce over and cover tightly with aluminum foil.
Bake for about 1 1/2 hours or until the ribs are "Fallin' off da bone"
Gas Grill / Method #2
1. For this method you might want to double up on the wood chips, and make 4 packets instead of 2.
2. Start the grill and turn to high in order to clean the burners. While the grill is starting, Place 1/2 the wood chips in separate aluminum foil pouches. Poke a few holes in the top of one pouch.
3. Turn one side of the grill off and the other side to medium. Place one foil pouch over the lit burners and the ribs on the side you turned off. Place the grate back over the lit side and place a metal bowl of boiling (or just hot) water over the top of the flame.
4. Baste with the mop every 1/2 hour or so flipping the ribs once or twice during the cooking process. try to keep the inside temperature of the grill at or about 300 degrees for 3 - 4 hours. Remember that timing something like this isn't exact, so, while you're mopping the ribs check to see if they're done. They'll be (Fallin' off da bone) when they're ready to eat.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Smoked Pork Ribs
Leftover Pork Ribs can easily be re-heated in either the oven or the microwave. Just place them in a container, add just a little bit of water, cover and cook for 10 - 15 minutes in the oven at 350 degrees, or 2 - 3 minutes in the microwave.
The times shown above are NOT etched in stone. Your actually cooking will very by how many ribs you've got, and how cold they were before you started re-heating them.
