Ribs

BBQ season is upon us, so I decided it was time for some ribs at the weekend. As Blork mentioned a while ago, there are many techniques and “secret” recipes for the perfect BBQ ribs, but the generally accepted method is to cook them for a long time at a low temperature.

Of course, before you cook them you need to tenderize and flavour them a bit. I did that with a dry rub mix of paprika, chili powder, cayenne pepper, thyme, oregano and salt and pepper, rubbed into the meat the night before cooking.

The next day I took the ribs out of the fridge to come up to room temperature, then prepared the BBQ. I had some hickory chips left from when I made pulled pork last year so I threw them in an old tin with holes in and put them over the heat.

When the BBQ was stable at 300 degrees F. I put the ribs in on the side with the burner off and quickly closed the lid. 300 is a little hotter than I would like, but I only had a 3 hour cooking window. If I had the time I would do them at 200 for 5 hours.

I made a quick mopping sauce with apple cider vinegar, olive oil, water and pepper. You can add other flavourings if you like but I decided to let the rub do most of the flavouring. I mopped the ribs every 30 minutes.

After three hours the ribs were tender and delicious, but not quite falling off the bone. Slower and longer would’ve fixed that. I made a quick potato salad and a green salad to go with them. I’m having the leftovers for lunch today.

One thought on “Ribs”

  1. How can you beat a good rack of ribs?

    We had sticky bbq ribs this weekend and I know what you’re saying about cooking time. I only cooked them for about an hour and a half [the other half was hungry] and whilst they were increibly tasty, they were’nt very tender.

    Still, it’s early days – summer is long, there is still time to perfect them right?

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