Bbq Ribs Recipe
Make Bbq Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Dry Rub
BBQ Sauce (for finishing)
Method
Pork and Marinade
- 1
Prepare ribs
Remove ribs from packaging and pat dry with paper towels. Flip the racks bone-side up and use a small knife or your fingers to lift and peel the silver skin (membrane) from the back of each rack; discard the membrane.
- 2
- 3
Rest before applying rub
Let the seasoned ribs sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to let the flavors penetrate and the surface dry slightly for better bark.
Dry Rub
- 4
Mix dry rub
In a bowl combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, dry mustard, and cayenne pepper. Whisk thoroughly to break up any clumps and make a uniform mix.
- 5
Apply rub
Generously massage the dry rub onto both sides of each rack, pressing the rub into the meat so it adheres. Use all or most of the rub — aim for an even, visible coating. Wrap the ribs loosely in plastic wrap and refrigerate for at least 1 hour, ideally 4 hours or overnight for deeper flavor.
Cooking (Low and Slow)
- 6
Preheat oven or smoker
If using an oven: preheat to 135°C (275°F). If using a smoker: bring to a steady 110–120°C (225–250°F) with indirect heat and mild wood smoke (apple or hickory). Position a drip pan with 120 ml water and 60 ml apple cider vinegar under the ribs to keep humidity in the cooking chamber.
- 7
Place ribs for slow cook
Place racks bone-side down on a foil-lined baking sheet or directly on the smoker rack above the drip pan. Close oven or smoker and cook low and slow for 2.5–3 hours for baby backs (3–4 hours for spare ribs) until meat pulls back from bones about 1/4–1/2 inch and internal temperature reaches about 85–95°C (185–203°F) depending on desired tenderness.
- 8
Spritzing (optional)
Every 45–60 minutes, open and spritz the ribs lightly with a mixture of water and apple cider vinegar (use the 120 ml water + 60 ml vinegar) to keep surface moist and help develop a glossy bark. Close quickly to maintain temperature.
Finishing with BBQ Sauce
- 9
- 10
- 11