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Friday night ribs

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Post Sun Aug 05, 2012 11:45 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7118
Location: Stoughton, WI
A couple of weeks ago back ribs were on sale so I picked up a couple of racks for the freezer, and this past Friday I put one on the grill.
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I actually prepped them Thursday night with a simple rub of salt, pepper, paprika, mustard powder, garlic powder, and onion powder, and because I was going to use a rib rack I cut them in half. Here they are after a 19-hour rest in the fridge.
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They took less than 90 minutes at 350-360 indirect; fuel was briquettes with 2 chunks each of apple and hickory and I used the "bone test" to determine when they were done.
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The smoke ring was pretty faint but I expected that.
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High indirect heat is a perfectly acceptable way to cook back ribs and because there was no sugar in the rub there were no worries about burning. The rub created a nice crust, the meat was firm and juicy, and while there wasn't as much smoke flavor the ribs had a nice porkiness to them. This just might become my primary method for backs with the WSM being saved for spares.
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Brad

Post Sun Aug 05, 2012 12:04 pm
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
Great looking ribs Brad!!
Having just done ribs without sugar recently, I totally agree with you. I think I like them better cooked on higher heat with simple rub.
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Post Sun Aug 05, 2012 7:28 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
I'm going to have to give the high heat method a try. Those look great!
Large BGE
CG Duo with SFB

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