We usually fire up the pit about once a month during our summer stay with anything from brisket to pork butt to pork belly to chicken and ribs (both beef and pork). I did not do brisket this year due to the much higher beef prices here than at our winter place in Texas. This will be our last 'Q' for the summer and Barb has been jonesin' for some ribs. Pork ribs are one of those dishes, much like women, sex, and rock n roll that everyone has strong feelings about. I have my technique for brisket, beef ribs, pork butt, and chicken perfected, but my pork spare ribs are sometimes a hit and miss deal. We both prefer Baby Back Ribs. I have tried several methods, including wrapped or not, 3-2-1 cooking, and sauce on or off. By the way the 3-2-1 method is 3 hours cooking, 2 hours wrapped and cooking, and 1 hour rest time. This is the method I used today. We both prefer our BBQ sauce on the side or just brushed on lightly an hour before finish. I have used KC Sweet n Smokey Rub, but was yearning for something a bit different so I tried a blend this time.
This summer I bought 2 racks of BB ribs when they were on sale. Barb never complains when I make too much Q so I cooked them both. After Barb removed the rib membrane I rubbed them out with my KC Sweet n Smokey and a new addition, KOSMOS Killer Bee Honey Rub https://kosmosq.com/ about an hour before putting them on the fire. I also keep both racks on the same side of the chamber to keep temps uniform. One of the best things about BB ribs is the cooking time is much shorter so I don't have to fire up the pit till about 11 a.m.
Start with lump charcoal then spike with cherry
When coals settle down, place ribs in pit
I used a bed of kindling and Oak Lump Charcoal to start the fire then spiked it with cherry wood all day for my smoke, keeping temp at 250-275. After the first hour I spritz it with some apple juice/cider vinegar once each hour. After 3 hours the meat should be nicely colored and if so then I wrap it. I use foil for ribs cause it keeps the moisture in and I don't care about a crispy bark on ribs.
After 2 more hours I partially unwrap one of the ribs to check and see if the meat is starting to recede from the bone. This is my indication that we're close. Target rib temp here is about 190-205 degrees with my Thermopen probe. If not satisfied then I replace the wrap and cook an additional hour. If you like your ribs sauced then lightly brush BBQ sauce on the ribs and rewrap them.
After resting at 195 degrees
At this point I remove the ribs from the pit and take into the house, letting them rest for an hour still wrapped on the counter. Prepare your side dishes about this time. When ready unwrap the ribs and you can slice all the individual ribs or in sections of 3-4.
I must admit that even with finishing temps the ribs did not recede from the bone much at all. Unlike those shows with competition BBQ we like our ribs just about falling off the bone. Serve with additional BBQ sauce on the side. Barb also included some of her baked beans and PA Dutch Warm Potato Salad. They were delicious.
Cherry Smoked Ribs, PA Dutch Sloppy Tater Salad, and Barb's Baked Beans
"Is this heaven? It's NW Michigan with summer's last really good BBQ and family"
Roux and the Outlaw Josey Wales Hilts
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Those look amazing!!!!
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