All-Purpose Barbecue Ribs
A delicious american dish. Gluten-free friendly. Dairy-free option.
Total Time
71 min
Serves
2
Rating
0.0 (0)
Ingredients
- 6–7 pounds rib racks (your choice of St. Louis-style pork spareribs
- lamb spareribs
- or beef short ribs)
- 1 cup Fette Sau Dry Rub
- Vinegar Sauce for serving
Instructions
- 1
Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub).
- 2
If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
- 3
Preheat a smoker to 225°F or set up a grill for smoking.
- 4
Soak wood chips, if using.
- 5
Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
- 6
After about 3 hours, start checking the ribs periodically.
- 7
When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready.
- 8
Total cooking time should take 5–7 hours.
- 9
After about 2 hours, start checking the ribs periodically.
- 10
When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready.
- 11
Total cooking time should take 3–5 hours.
- 12
After about 3 hours, start checking the ribs periodically.
- 13
When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready.
- 14
Total cooking time should take 5–6 hours.
- 15
Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.