Perfect BBQ Ribs Recipe
Perfect BBQ Ribs Recipe: Low & Slow with Sticky Glaze
Whether you’re using a grill, oven, or smoker, this method will give you tender, flavorful, fall-off-the-bone ribs every time.
Choosing Your Ribs
· Baby Back Ribs: Leaner, more tender, cook faster (2–3 hours)
· Spare Ribs/St. Louis Cut: More fat, richer flavor, longer cook (4–6 hours)
· Country-style: Meatiest, like pork chops with ribs
For 2 full racks of ribs
Ingredients
Dry Rub:
· ¼ cup brown sugar
· 2 tbsp paprika (smoked if available)
· 1 tbsp garlic powder
· 1 tbsp onion powder
· 1 tbsp chili powder
· 2 tsp salt
· 1 tsp black pepper
· 1 tsp cumin
· ½ tsp cayenne (optional for heat)
For Cooking:
· 2 racks pork ribs (membrane removed from bone side)
· Apple cider vinegar/water spray (50/50 mix)
· Aluminum foil
· Your favorite BBQ sauce for glazing
Essential Prep: Remove the Membrane
- Flip ribs bone-side up.
- Slide a knife under the thin membrane (silverskin) at one end.
- Lift with a paper towel for grip and pull it off completely. This step is crucial for tender ribs!
Method: The 3-2-1 Technique (for spare ribs)
(For baby backs: 2-2-1 method)
- Season & Smoke (3 hours)
· Pat ribs dry, apply rub generously on all sides.
· Cook indirect at 225–250°F (107–121°C) for 3 hours.
· Use wood chips/chunks: hickory, apple, or cherry for smoke flavor.
· Spray with vinegar spray every 45–60 minutes to keep moist.
- Wrap & Tenderize (2 hours)
· Lay each rack on heavy-duty foil.
· Add a splash of liquid (apple juice, beer, or vinegar).
· Wrap tightly and return to grill/oven.
· Cook for 2 more hours until very tender.
- Glaze & Set (1 hour)
· Unwrap carefully (save juices for sauce if desired).
· Brush with BBQ sauce.
· Cook uncovered for 30–60 minutes until sauce is sticky and caramelized.
Don’t Have a Smoker? Oven Method:
- Season ribs, wrap tightly in foil with a splash of liquid.
- Bake at 275°F (135°C) for 3–4 hours until tender.
- Unwrap, brush with sauce, broil for 5–10 minutes until glazed.
Testing Doneness:
· Bones should have some pull-back at ends.
· Meat should be tender but not completely falling apart.
· Internal temp: 190–203°F (88–95°C).
Pro Tips:
· Rest ribs wrapped in foil for 30 minutes before slicing.
· Slice between bones for serving.
· Sauce on the side if you prefer bark over sticky glaze.
· Variations: Try a coffee-based rub, Alabama white sauce, or Korean gochujang glaze.
Serving Suggestions:
· Classic sides: coleslaw, cornbread, baked beans, potato salad
· Corn on the cob, mac & cheese, collard greens
· Cold beer, sweet tea, or lemonade
The secret is patience—low heat, slow cooking, and a good balance of sweet, savory, and smoke. Enjoy your finger-licking feast!