Wood Fired Bbq Ribs Recipe
pork ribs smothered in bbq sauce served with a baked potato
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Ingredients
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Ribs
Wood-fired finishing & sauce
Baked potato & garnish
Method
Ribs
- 1
Prepare ribs
Preheat oven to 275°F (135°C). Pat ribs dry with paper towels. If the membrane on the bone side hasn’t been removed, slide a blunt knife under it at one end, pull gently while holding with a paper towel, and remove.
- 2
Make dry rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and dry mustard. Mix thoroughly so sugar is evenly distributed.
- 3
Season ribs
Brush both sides of the ribs lightly with vegetable oil. Rub the dry rub evenly over both sides of the ribs, pressing gently so it adheres.
- 4
Low-and-slow roast
Place ribs on a wire rack set inside a rimmed baking sheet or in a roasting pan bone-side down. Cover tightly with foil and roast in the preheated oven for 2 to 2½ hours, or until meat is tender and pulls back from the ends of the bones about 1/4–1/2 inch.
Baked potato
- 5
- 6
- 7
Finish potatoes
When done, slice a lengthwise cut in each potato, fluff the interior with a fork, top each with 1 tablespoon butter, 1 tablespoon sour cream and a sprinkle of chives.
Wood-fired finishing & sauce
- 8
Prepare sauce
While ribs are nearing the end of oven time, whisk together BBQ sauce, apple cider vinegar and honey (or molasses) in a small saucepan. If sauce is too thick for glazing, thin with up to 2 tablespoons hot water. Warm over low heat until just simmering, then remove from heat.
- 9
Set up grill or smoker
Prepare your wood-fired grill or smoker to maintain a steady medium heat — target grate temperature 325–375°F (160–190°C). If using a charcoal grill, bank coals to one side for indirect cooking and add wood chunks to the coals. If using a gas grill, use a smoker box with wood chips or chunks.
- 10
Finish ribs on grill
Transfer the par-roasted ribs to the grill grates over indirect heat bone-side down. Brush a generous layer of the warmed BBQ sauce on the meat side. Close the lid and cook 10–15 minutes to set the sauce and absorb smoke. Turn ribs, brush more sauce, and cook another 8–12 minutes until sauce is tacky and ribs have a light char. Total grill time ~20–30 minutes depending on heat and desired char — watch carefully to avoid flare-ups.
- 11
Rest and slice
Remove ribs from the grill and let rest on a cutting board for 5–10 minutes. Slice between the bones into individual portions and serve smothered with additional warmed BBQ sauce if desired.