Bbq Pork Ribs – Two Pack Recipe

Trim and prepare ribs

Remove ribs from packaging. Pat dry with paper towels. If present, remove the silver skin (membrane) from the bone side by sliding a knife under the membrane at one end, loosening it, gripping with a paper towel and pulling it off.

Make quick brine

In a large heatproof bowl or pot, combine 4 cups water, 2 tbs kosher salt, 2 tbs brown sugar, 1 tsp peppercorns, 2 bay leaves and 3 smashed garlic cloves. Stir until salt and sugar mostly dissolve. Let cool to room temperature.

Brine the ribs

Submerge the two rib racks in the cooled brine. Cover and refrigerate for 1 to 2 hours (no more than 4 hours) to help retain moisture and add mild seasoning. After brining, remove ribs, rinse briefly under cold water and pat dry thoroughly.

Combine dry rub

In a small bowl combine 3 tsp paprika, 2 tbs brown sugar, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder and 1/4 tsp cayenne. Mix well so there are no lumps.

Apply rub

Lightly coat both racks of ribs with 1 tsp olive oil to help the rub adhere (optional). Generously sprinkle and press the dry rub over both sides of each rack, ensuring even coverage and pressing into the meat so it adheres. Let sit for 15–30 minutes at room temperature while you prepare the grill/oven.

Oven method (if not using grill/smoker)

Preheat oven to 275°F (135°C). Place ribs bone-side down on a rimmed baking sheet lined with foil. If desired, add a shallow pan of water or apple juice under the rack to add humidity. Cover the ribs tightly with foil and bake for 2.5 to 3 hours until the meat is tender and pulls back from the bones about 1/4–1/2 inch.

Grill/Smoker method

Preheat your smoker or grill for indirect cooking at 225–250°F (107–121°C). If using a charcoal grill, bank coals to one side; if using gas, only light burners on one side. If smoking, soak wood chips 30 minutes then add to coals/smoker box. Place ribs bone-side down on the cool side of the grill. Cook low-and-slow for 3 to 4 hours until tender. If using a grill, maintain temperature and add chips as needed.

Check for doneness

Ribs are done when a toothpick slides between the bones with little resistance, the meat pulls back from the bone ends by about 1/4–1/2 inch, and internal temperature reaches about 195–203°F (90–95°C) for fall-off-the-bone tenderness. For slightly firmer ribs, remove around 185–190°F (85–88°C).

Prepare glaze

While ribs near completion, combine 1 cup BBQ sauce, 2 tbs apple cider vinegar, 1 tbs honey and 2 tbs unsalted butter in a small saucepan. Warm over low heat until butter melts and sauce is slightly thinned, stirring to combine. Keep warm.

Sauce the ribs

During the last 15–20 minutes of cooking (or last 5–10 minutes on a hotter grill), brush a generous layer of the warmed BBQ glaze onto both sides of the ribs, then return to heat uncovered for 10–15 minutes to set the sauce and develop a sticky finish. Brush a second thin coat if desired and let set for 2–3 minutes.

Rest and slice

Remove ribs from heat and let rest for 10 minutes tented loosely with foil. Slice between the bones into individual ribs or portions. Serve immediately with extra warmed BBQ sauce on the side.

If using wood chips, add them periodically to maintain smoke for the first 2–3 hours; too much smoke late in the cook can make ribs bitter. For a glossy finish, finish briefly over direct medium heat (or under a broiler) for 1–2 minutes per side while watching carefully to avoid burning. Serve with pickles, coleslaw and extra sauce.