Few things evoke the joy of outdoor cooking like a rack of tender, smoky barbecue ribs. With the right techniques and a little patience, you can transform a simple rack of ribs into a masterpiece that will have your guests coming back for more. In this comprehensive guide, we’ll take you through the steps to create mouthwatering smoked ribs on the barbecue.

Ingredients:

• 2 racks of pork baby back ribs (about 2-3 pounds each)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste for spiciness)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup apple cider vinegar (for spritzing)
• Your favorite barbecue sauce (optional, for glazing)

Equipment:

• Charcoal or gas barbecue grill
• Smoker box or aluminum foil pouch (for wood chips)
• Hickory, apple, or cherry wood chips (soaked in water for 30 minutes)
• Meat thermometer
• Heavy-duty aluminum foil
• Basting brush

Step 1: Prepare the Ribs

Start by removing the membrane from the back of the ribs. Use a butter knife or your fingers to gently lift the edge of the membrane near the bone. Once you have a grip, pull the membrane off in one piece. This step is crucial for ensuring your ribs turn out tender and easy to eat.

Step 2: Create the Dry Rub

In a small bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. This flavorful dry rub will be the foundation of your rib’s smoky goodness.

Step 3: Apply the Dry Rub

Generously rub the spice mixture onto both sides of the ribs. Make sure to coat the ribs evenly, pressing the rub into the meat for better adhesion. Place the seasoned ribs on a baking sheet, cover them with plastic wrap, and refrigerate for at least 1-2 hours, or preferably overnight, to let the flavors meld.

Step 4: Prepare the Grill for Smoking

Whether you’re using a charcoal or gas grill, you’ll want to set up your grill for indirect smoking. Here’s how:

Charcoal Grill:

• Fill a chimney starter with charcoal briquettes and ignite them until they’re ashed over.
• Once ready, bank the coals to one side of the grill, leaving the other side empty. Place a drip pan under the empty side.
• Soak your wood chips in water for about 30 minutes, then drain them.
• Add the drained wood chips directly to the charcoal or place them in a smoker box.

Gas Grill:

• Turn on one side of your grill’s burners to high and leave the other side off. Place a drip pan under the turned-off side.
• Soak your wood chips in water for about 30 minutes, then drain them.
• Wrap the soaked wood chips in aluminum foil, poking a few holes in the foil packet to allow smoke to escape.
• Place the foil packet directly over the lit burner.

Step 5: Preheat the Grill

With the grill set up for indirect heat and the wood chips ready, preheat the grill to a temperature of approximately 225°F to 250°F (107°C to 121°C). Use a grill thermometer to monitor the temperature and adjust the airflow or burner settings to maintain this range.

Step 6: Smoke the Ribs

Once your grill reaches the desired temperature, it’s time to introduce the ribs to the smoky environment. Here’s how:

1. Place the seasoned ribs on the side of the grill opposite the heat source. This is the indirect heat zone.
2. Close the grill lid and allow the ribs to smoke for about 3-4 hours. During this time, the wood chips will infuse the ribs with a delightful smoky flavor.

Step 7: Maintain Temperature and Moisture

During the smoking process, it’s crucial to maintain a consistent temperature and keep the ribs moist. Here are some tips:

• Check the temperature regularly with a grill thermometer, making sure it stays in the 225°F to 250°F (107°C to 121°C) range.
• Add more soaked wood chips as needed to maintain a steady supply of smoke.
• About every 45 minutes, spritz the ribs with apple cider vinegar using a spray bottle to help keep them moist.

Step 8: Wrap and Continue Cooking (The Texas Crutch)

After the initial smoking period of 3-4 hours, it’s time to wrap the ribs in heavy-duty aluminum foil. This method, often referred to as the “Texas Crutch,” helps tenderize the meat and lock in moisture. Here’s what to do:

1. Lay out a double layer of heavy-duty aluminum foil, large enough to fully enclose each rack of ribs.
2. Place each rack of ribs on its own foil sheet.
3. Drizzle a little apple cider vinegar over each rack.
4. Seal the ribs tightly in the foil, creating a pouch.
5. Return the foil-wrapped ribs to the grill, continuing to cook over indirect heat.
6. Grill for an additional 1.5 to 2 hours, or until the ribs are tender and have reached an internal temperature of about 195°F (90°C).

Step 9: Rest the Ribs

Once the ribs are tender and reach the desired internal temperature, remove them from the grill and let them rest inside the foil pouches for about 15-20 minutes. Resting allows the juices to redistribute, ensuring a juicy and flavorful result.

Step 10: Optional Glazing and Slicing

If you prefer your ribs with a glossy, caramelized exterior, you can choose to glaze them with your favorite barbecue sauce during the final moments of grilling. Simply brush the sauce onto the ribs and return them to the grill for a few minutes on each side until the sauce forms a beautiful, sticky glaze.

After glazing (if desired), carefully unwrap the ribs from the foil and transfer them to a cutting board. Slice the ribs between the bones, and serve them hot.

Conclusion

Grilling perfect smoked ribs on the barbecue is a labor of love that pays off with every delicious bite. With the right techniques and attention to detail, you can create tender, smoky, and flavorful ribs that will have your friends and family begging for seconds. So, fire up your grill, embrace the art of smoking, and savor the joy of crafting the perfect rack of barbecue ribs.