Who doesn’t love ribs? Right, everyone loves ribs and you'd eat them ever day if you could. But the reality is that they take a lot of time to prepare and your local grocery store doesn't carry your favorite, hard-to-find seasonings or sauces. Luckily, we've compiled a big list of our favorite rubs, mops sauce, and BBQ sauces for your next rib grilling day.
- 4 pounds baby back or spare ribs
- mop sauce or apple juice
- BBQ sauce
- seasoning or rib rub
- mesquite, hickory, or pecan wood chips (if using a smoker)
- hardwood charcoal (if using a grill or smoker)
Remove ribs from package and pat dry. Place on a foil-lined baking sheet. Using a sharp knife, lift and remove the membrane off of the bone side of the ribs. Remove any excess fat. Season both sides of the ribs with about 1/4 cup rib rub. Wrap ribs and refrigerate for approximately 4-6 hours (or overnight) to enhance the flavor of the meat. Remove from the refrigerator 30-45 minutes prior to cooking. Cook the ribs using one of the following:
Grill: Preheat grill to 250° F. For more flavor, use charcoal. Unwrap ribs, and place them bone side up on the grill away from the coals. Using indirect heat, cook 4 hours, turning ½ way, adding more coals as needed. After the first hour, apply a mop sauce, or mist with apple juice every 30 minutes. Wrap in foil and cook for 1 additional hour, or until the rib bones have some give and the meat easily separates from the bone using a fork. Remove from grill and let sit 10-15 minutes. Serve with a sprinkle of rib rub or bbq sauce.
Smoker: Heat your smoker to 250° F using hardwood charcoal. Unwrap ribs, place in the smoker and smoke ribs for approximately 4 hours, adding mesquite wood (or others such as hickory, apple, pecan, etc.) regularly for added flavor. The smoker should maintain a temperature of 250°F the entire duration of cooking. After the first hour, apply a mop sauce, or mist with apple juice every 30 minutes. Wrap in foil and smoke for 1 additional hour. Note: To avoid a bitter taste, ensure the exhaust damper is wide open. Note: The thickest part of the ribs should have an internal temperature of 170°F for the last hour of cooking.) Remove from smoker and let sit 10-15 minutes. Serve with a sprinkle of rib rub or bbq sauce.
Oven: Turn on broiler and place ribs, bone side down, on the foil lined baking sheet on the oven rack a few inches below the broiler. Broil ribs approximately 5 minutes until the ribs are nicely brown. Turn off the broiler, preheat the oven to 300°F, and move the rack to the middle of the oven. Bake for approximately 3 hours turning ½ way through. After the first hour, apply a mop sauce, or mist with apple juice every 30 minutes. Wrap in foil and bake for 1 additional hour. Remove from oven and let sit 10-15 minutes. Serve with a sprinkle of rib rub or bbq sauce.