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Dad's Smoked Ribs

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Course: Dinner
Ingredients Method

Ingredients
  

Rub
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 4 teaspoons granulated garlic
  • 4 teaspoons chili powder
  • 2 teaspoons black pepper
  • 1 teaspoon ground cumin
Sauce
Meat
  • 2 Racks of Pork Ribs Baby or Spare, I prefer Baby Back for this because they fit easier in my Weber
Tools

Method
 

  1. Preheat oven to 300.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. After the 1 hour, take the ribs out and brush again with a light coat of BBQ sauce while they’re still hot.
  8. Then… Enjoy!