Every backyard barbecue lover needs to have a good recipe for pork ribs in their back pocket. They’re cheap, quick (by BBQ standards), easy, and everyone loves them.
This recipe uses a simple, versatile dry rub that works good on any type of pork.
- 1/2 rack per person : St. Louis cut pork ribs
- 10 parts : Brown sugar
- 2 parts : Black pepper
- 2 parts : Paprika
- 1 part : Salt
- 1 part : Garlic powder
- 1 part : Onion powder
- 32 parts : Tomato sauce
- 8 parts : Leftover dry rub
- 2 parts : Cider vinegar
- 1 part : Worchestershire sauce
- Mix together the dry rub ingredients. Break up any lumps that form.
- Apply dry rub directly to the ribs, as much as will stick.
- Fire up your smoker and bring it up to 110C / 225F.
- Hang or lay the ribs in the smoker.
- Smoke for 3 – 4 hours. Exact times will depend on thickness of the ribs and the smoker temperature.
- Combine all ingredients in a sauce pan
- Bring to a low boil for 10 minutes then let cool until lukewarm for serving
Checking for doneness
Figuring out when ribs are done can be difficult to do with a thermometer. Since the bones are so close together, it can be difficult to get an accurate read.
The way the pros do it is by pinching the meat with their thumb and forefinger. If you can touch your finger tips together by applying moderate force, you know they’re done.