A time honored tradition throughout most of the United States is spending an afternoon with friends next to the grill. Just don't forget to throw on a rack of ribs (or two).
There's more than one way to make your ribs fall-off-the-bone good, so don't let the grill masters fool you. Delicious BBQ Ribs are easier to make than most people think, it just takes a little more time and patience than grilling hamburgers. There's a few simple rules to emphasize to make sure the meat is tender and juicy, but we'll cover those notes down below.
Cooking Time: 2.5 hours (yes, two-and-a-half hours)
1 Full Rack of Pork Ribs (Keep it simple and go with the meatiest ribs, the Baby Backs)
4 to 6 Tbs Flavor Well Western BBQ Rub (roughly 1/2 bottle)
Place the rib rack on a large cutting board and sprinkle about 3-4 table spoons of Flavor Well Western BBQ Rub across the entire rack and massage it into the meat. Let the seasoning rest about 15-20 minutes allowing the flavors to work their way into the meat. In the meantime...
Preheat your cooker (grill, smoker, or oven) to a medium-low temperature (about 275° F).
After the cooker is pre-heated, place the ribs top-side-down in the cooker so the rib bones curl upwards, and close the door/lid. If you are using a conventional (indoor) oven, place the ribs on a baking sheet to avoid the mess, and make sure the convection setting is turned off (if applicable), otherwise it can dry the meat. If your cooker is an outdoor grill/smoker, place the ribs directly into the cooking surface, but try to keep the ribs as far away from the heat source as possible (Caution: Do not place the ribs directly over the heat source. This is a long cooking process and direct heat will cause scalding or drying, and may potentially cause the meat and seasoning to burn).
After 45 minutes (use a timer so you don't forget), turn the ribs right-side-up so the bones curl downward. Close the cooker door and continue to let the ribs cook for another 75 minutes. Now let's make the sauce...
For the sauce, in a small bowl mix 1-2 Tbs of Flavor Well Western BBQ Rub with 1/4 cup of base. Traditional bases include tomato sauce / ketchup (Kansas City style), yellow mustard (Georgia style), mayonnaise (Alabama White Sauce), or honey & vinegar (2-1 ratio). Feel free to experiment by adding your favorite fruit juice, soda,or adult beverage to the base. If you want to spice things up, add some hot-sauce or crushed red pepper to the sauce mix.
Now... After 2 hours of cook time, remove the ribs from the cooking area and baste them with your sauce, then place the ribs on a sheet of foil, top-side-down (bones curling upwards). Using the foil, wrap the ribs neatly and tightly (being careful not to let the sauce leak out), and place the foil packet with the ribs back into the cooker for another 30 minutes. Look, at this point the ribs already look and smell great, but trust us, this final 30 minutes is where the REAL magic happens.
When the timer rings, the ribs are done. Let the rack rest about 5 minutes, then uncover the rack from the foil, cut into individual pieces and serve. If you have any leftover sauce, dress them up!
Let us know what you think, and if you have any creative, recipe ideas, cooking tips of your own, or photos to share, send them in. For those who have yet to try this, use a good set of ribs (thick meat), remember to take it slow, and Flavor Well.