#MiddleburyCT #BBQRibs #DryRub
This Sunday is Father’s Day. That means it’s time to give Dad and all the father figures in your life the ultimate treat: mouthwatering, luscious Texas-style BBQ ribs. And guess what? You don’t need to be a grill master to succeed with this masterpiece. With our “Dad-Approved” Texas-Style Rib Method, anyone can become a BBQ hero.
The 3-2-1 Rib Method is a classic technique that promises succulent ribs bursting with flavor. It’s a simple process: 3 hours of smoking, 2 hours of wrapping and 1 hour of glazing. Low and slow is the way to go! Trust me; your taste buds will thank you.
Texas-Style BBQ Ribs
Get ready to savor the smoky goodness of Texas-style ribs with this easy recipe! (www.JasonCoblentz.com)
Yield: 4-6 servings
Total Time: 6 hours, 15 minutes
2 racks pork ribs, approximately 5 to 6 pounds, trimmed
Wood chips or chunks for smoking, preferably post oak or apple wood
Barbecue rub, recipe follows
Barbecue sauce, recipe follows
1/4 cup brown sugar, divided, optional
1/2 cup beer or apple juice, divided
For the Dry Rub:
1/4 cup kosher salt
1/4 cup packed brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
Mix rub ingredients together and place into a shaker container.
For the Sauce:
1/2 stick (2 ounces) butter
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/4 cup apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
In a saucepan, combine ingredients and heat until bubbling.
Here’s How:
Start off by trimming the ribs: Remove the membrane from the back of each slab, and trim any excess fat. If your ribs aren’t already trimmed to St. Louis style, then remove the riblets by locating the longest bone and cutting between the bone and cartilage the full length of the ribs. Reserve riblets for another purpose.
Season generously with your favorite rub or with the provided recipe. Pat the seasoning onto the meat to ensure it sticks.
Prepare your smoker or grill for indirect heat, always at a temperature between 200 F and 225 F. Add wood chips or chunks to the smoker for authentic smoky flavor.
Once the smoker is ready, place the ribs on the grill bone side down. Close the lid and let them smoke for 3 hours. Keep an eye on that temperature. Low and slow.
After 3 hours, remove the ribs from the smoker and prepare to wrap them, bone side up, in aluminum foil. Sprinkle 2 tablespoons brown sugar on each rack of ribs, optional. Add 1/4 cup of apple juice or beer to each of the foil packets for extra flavor and moisture. Wrap tightly in two layers of foil.
Return the wrapped ribs to the smoker and continue cooking for another 2 hours. This step helps tenderize the meat and infuse it with flavor. Again, low and slow. Watch that temperature.
After 2 hours, carefully unwrap the ribs and brush them with barbecue sauce. Return them to the smoker, unwrapped, bone side down, for the final hour of cooking. Low and slow. I can’t emphasize this enough.
Carefully watch the ribs during this last hour, brushing them with more sauce every 15 minutes. The meat should be tender and easily pull away from the bones. There should be a little tug, or they’re overcooked.
Once the ribs are done, remove them from the smoker and let them rest for 10 minutes before slicing and serving.
Enjoy your delicious Texas-style ribs with your favorite sides and plenty of napkins (maybe a tarp?)!
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
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