Ok now these aren’t actually my Dad’s Smoked Ribs. My Dad makes great ribs, he always has, I’ve written about them here. What I wanted to do though was tweak my Dad’s recipe a bit and try to get his ribs a little more smokier. So for the past few months I’ve been testing out this method and it works great. Ask my family, they’ll tell you how much they love these ribs. I make two racks and they all get eaten that night pretty much.
Now I know this method is sorta cheating if you ask someone who’s really into smoking meats. They would never dare boil or put the ribs in the oven – right – but not everyone has a smoker and this is the next best method, in my opinion, if all you have is a Weber and an oven. You can get some great fall off the bone ribs that have a wonderful smokey taste to them if you follow this recipe. So this recipe is really a combination of my Dad’s ribs and my coworker’s Dad’s ribs where his dad finishes his ribs off in the Weber to get the smokey flavor. This step where you finish them off in the Weber basically replaces the last two steps of my Dad’s recipe where you return the ribs to the oven uncovered for 30 minute, then throw them on the grill. I’ll explain it all in the details below.
Just know this: If all you have is an oven and a Weber this is the easiest way to make fall off the bone great tasting smokey ribs.
Butter knife to remove membrane
Get your hand under there and start pulling
Pull the whole membrane off
Dry rub, fill dish with some water and put in the oven covered with aluminum foil for 2.5 hours
30 minutes before they come out of the oven get the chimney going
These are the coals I use
Soak the chips also for at least 30 min
After 2.5 hours pull the ribs out of the oven and brush with BBQ sauce
Pour the coals to one side of the Weber and place the wood chips on top of the coal
Load the brushed ribs in the Weber on the opposite side of the coals. It’s ok to stack them a bit.
Leave them to smoke for 1 hour
After 1 hour pull them off the Weber
Then slice em and eat em all up!
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 4 teaspoons granulated garlic
- 4 teaspoons chili powder
- 2 teaspoons black pepper
- 1 teaspoon ground cumin
- BBQ Sauce of your choice (I like this KC Masterpiece)
- 2 Racks of Pork Ribs (Baby or Spare, I prefer Baby Back for this because they fit easier in my Weber)
- 2 Pyrex Dishes
- Basting Brush
- Hickory Wood Chips
- Natural Hardwood Lump Charcoal
- Chimney Starter
- Preheat oven to 300.
- Remove the back membrane of the ribs with a butter knife. You MUST do this step or else the ribs will all stick together and not fall off the bone. You’ll most likely need to cut down the rack of ribs into smaller sections to fit in the glass dish.
- Apply the dry rub to both sides of the ribs. Place ribs in the glass dish and line the bottom with around a half inch of water. Cover with aluminum foil and bake for 2.5 hours.
- 30 minutes before you take the ribs out of the oven start the chimney with the lump charcoal. Once you get the chimney going soak a couple handfuls the wood chips in water.
- Right before you take the ribs out of the oven, load the charcoal to one side of the Weber. Then place the wood chips on top of the charcoal.
- When the ribs come out of oven cover with sauce and put in the Weber on the opposite side of the coals for 1 hour. Put the lid on with the bottom and top vent open all the way. Don’t open at all for 1 hour.
- After the 1 hour, take the ribs out and brush again with a light coat of BBQ sauce while they’re still hot.
- Then… Enjoy!