{"id":4675,"date":"2014-02-20T11:24:47","date_gmt":"2014-02-20T18:24:47","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/?p=4675"},"modified":"2014-06-29T22:08:57","modified_gmt":"2014-06-30T05:08:57","slug":"i-love-barbecued-ribs","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingmagic.com\/i-love-barbecued-ribs\/","title":{"rendered":"I LOVE Barbecued Ribs!"},"content":{"rendered":"<p><div style=\"float:right;margin:3px\"><script type=\"text\/javascript\"src=\"http:\/\/ap.lijit.com\/www\/delivery\/fpi.js?z=262584&u=outdoorcook&width=300&height=250\"><\/script><\/div>There are a ton of things that I love to cook outdoors, but barbecued ribs in the smoker are definitely one of my favorites. \u00a0I love the smoky flavor of the ribs with the sweetness of the barbecue sauce. \u00a0That's right, I like my ribs with sauce and I like them tender off the bone. \u00a0I know that isn't what the competition circuit does, but that's what my family and I like.<\/p>\n<p>I generally follow a 3-2-1 format, which is 3 hours on the smoker with smoke, 2 hours on the smoker in foil, and 1 hour on the smoker with the foil open and barbecue sauce on. \u00a0I need to test this, but I think I could cut the 3 hour portion down. \u00a0Of course, the timing depends on how hot your fire is. \u00a0Mine was running at around 250 degrees.<!--more--><\/p>\n<p>So here's how I cooked them. \u00a0I started with a rack of ribs that I washed off.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Baby-Back-Ribs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4684\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Baby-Back-Ribs-300x199.jpg\" alt=\"Baby Back Ribs\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Baby-Back-Ribs-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Baby-Back-Ribs.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The first thing that I do is remove the membrane from the back of the ribs. \u00a0Not everyone agrees that you need to do this, and it's the subject of debate sometimes, but it's what I like to do. \u00a0You decide, but choose wisely!<\/p>\n<p>To remove the membrane, flip the ribs over and use the back of a spoon or a butter knife, or something similar to find a little spot where you can work it under the ribs and create enough space that you can slip your finger in. \u00a0If you look above where my finger is in the picture below you'll see a spot where I was unsuccessful, but then I found a place where the membrane wasn't as tightly attached.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Remove-Pork-Rib-Membrane.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4692\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Remove-Pork-Rib-Membrane-300x199.jpg\" alt=\"Remove Pork Rib Membrane\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Remove-Pork-Rib-Membrane-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Remove-Pork-Rib-Membrane.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Once you can lift up the membrane a bit, take a paper towel (helps improve the grip), grab the membrane and pull it off! \u00a0That's all there is to it.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Use-Paper-Towel-To-Remove-Membrane.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4683\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Use-Paper-Towel-To-Remove-Membrane-300x199.jpg\" alt=\"Use Paper Towel To Remove Membrane\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Use-Paper-Towel-To-Remove-Membrane-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Use-Paper-Towel-To-Remove-Membrane.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Next, I covered them with mustard. \u00a0Yes, mustard! \u00a0It helps hold the rub on and mustard has a little bit of something that helps tenderize the ribs. \u00a0The first time I did it, Sue (my wife) grossed out and was sure they would taste like mustard. \u00a0But you can't tell at all. \u00a0Trust me.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Mustard-to-Ribs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4677\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Mustard-to-Ribs-300x199.jpg\" alt=\"Applying Mustard to Ribs\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Mustard-to-Ribs-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Mustard-to-Ribs.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Next is the rub. \u00a0I often use a <a title=\"11 Tips for Cooking Fabulous BBQ Ribs\" href=\"http:\/\/www.outdoorcookingmagic.com\/11-tips-cooking-fabulous-bbq-ribs\/\">homemade rib rub that I like<\/a>, but this time, I used a commercial rub, one from <a href=\"https:\/\/www.hogsfly.com\/\">Rendezvous <\/a>in Memphis. \u00a0Sue had visited Memphis for a convention and had brought back a variety of rubs, so decided to use this rub this time. \u00a0But there are tons of great rubs you can make for yourself that are absolutely delicious, so no need to buy one.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Rub-to-Ribs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4691\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Rub-to-Ribs-300x199.jpg\" alt=\"Applying Rub to Ribs\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Rub-to-Ribs-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Applying-Rub-to-Ribs.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I usually wrap the ribs with the rub in plastic wrap and let sit in the fridge over night, but I had gotten home late the night before and didn't want to bother so I just went for it. \u00a0Plus, when barbecue folks are doing competitions, they don't usually let it sit overnight, so I figured I was ok. \u00a0Shortly after I got the rub on, I started getting coals ready for my smoker.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Getting-Charcoal-Going.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4685\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Getting-Charcoal-Going-300x199.jpg\" alt=\"Getting Charcoal Going\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Getting-Charcoal-Going-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Getting-Charcoal-Going.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>I have a side fire box attached to one chamber of my grill, so I got those coals going well, dumped them into the side fire box, and then put some more briquettes on top to get them started going and get the heat up.<\/p>\n<p>At this point I also put a bunch of wood chips into a bucket of water to get them soaking. \u00a0I'll put a handful of them on the coals every hour during the first three hours. \u00a0I used pecan chips today, but I often use a combination of apple and hickory.<\/p>\n<p>I got the temperature up to about 250 degrees and I was ready to put the ribs on the grill. \u00a0You can see that I was smoking something else at the same time today-a bacon covered roast. Mmmm...!<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-on-Grill.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4679\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-on-Grill-300x199.jpg\" alt=\"Ribs on Grill\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-on-Grill-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-on-Grill.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>I let the ribs smoke for about 3 hours, adding briquettes and wood chips every hour. \u00a0I also flipped the ribs once, end for end, since my smoker runs hotter at the end where it is attached to the side firebox. \u00a0I don't have a fancy grill that would prevent that, maybe one day.<\/p>\n<p>See that smoke coming out the top--that means you are going to have some mighty fine tasting ribs.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Smoke-From-Smoker.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4682\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Smoke-From-Smoker-300x199.jpg\" alt=\"Smoke From Smoker\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Smoke-From-Smoker-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Smoke-From-Smoker.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>After three hours, I did a check \u00a0I expect that that if I hold the ribs from one end with my tongs that they will start to bend pretty good near the middle. \u00a0If so, I'm ready to add some more flavor (there are a number of layers that we are adding) and then wrap in foil.<\/p>\n<p>I took the ribs off the smoker and laid them down on a good-sized piece of heavy duty foil. \u00a0You have to use heavy-duty, because the ribs bone ends can pierce lighter foil. \u00a0Next, I squeezed some squeezable butter on. \u00a0I had never done this before, but I saw the master, Johnny Trigg do this on a BBQ show, so I always do it now.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Butter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4681\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Butter-300x199.jpg\" alt=\"Ribs with Butter\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Butter-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Butter.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I also put some brown sugar on top--Johnny puts a ton of brown sugar on this ribs. \u00a0I guess it's whatever you like, huh? \u00a0He has won competitions for years and years doing this, so I've added it to my rib techniques now and everyone it liking the results.<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Brown-Sugar.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4694\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Brown-Sugar-300x199.jpg\" alt=\"Ribs with Brown Sugar\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Brown-Sugar-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Brown-Sugar.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Finally, I put some apple juice on the ribs. \u00a0Normally, I just put some into a spray bottle and spritz them really, really well. \u00a0But I keep some apple juice in the freezer (put into ice cub trays, froze them, then kept in a zip-lock bag until needed), so I just put some cubes from my stash onto the top of the ribs. \u00a0These will provide some delicious moisture during the 2 hour foil time, and will add a different kind of sweetness. \u00a0Lots of layers of flavor!<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Apple-Juice.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4695\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Apple-Juice-300x199.jpg\" alt=\"Ribs with Apple Juice\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Apple-Juice-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-with-Apple-Juice.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Finally, I wrapped up and sealed the foil and put back on the smoker. \u00a0You can also see how nice that bacon covered roast looks in the foreground!<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-in-Foil-on-The-Grill.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4689\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-in-Foil-on-The-Grill-300x199.jpg\" alt=\"Ribs in Foil on The Grill\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-in-Foil-on-The-Grill-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-in-Foil-on-The-Grill.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>I let the ribs in foil go on the smoker for a couple of hours. \u00a0After that, I unwrapped and checked them. \u00a0At this point, I expect that if I hold the ribs by the end with my tongs, they should start to break in the middle because they are so tender.<\/p>\n<p>They were ready so the next step was to brush some barbecue sauce on. \u00a0Use whatever sauce is your favorite. \u00a0If you don't want to use sauce, you can serve them without, but let the ribs sit in the smoker for another hour. \u00a0I'll often toss another handful of wood chips on at this time to finish up with some smoky flavor.<\/p>\n<p>After an hour, the ribs are all done and ready to serve and eat! \u00a0Some <a title=\"Try Smoked Potatoes for a Great Flavor\" href=\"http:\/\/www.outdoorcookingmagic.com\/try-smoked-potatoes-great-flavor\/\">smoked potatoes<\/a> and <a title=\"Secrets of Grilling Corn on the Cob\" href=\"http:\/\/www.outdoorcookingmagic.com\/secrets-grilling-corn-on-cob\/\">grilled corn on the cob<\/a> would make fabulous additions to this meal!<\/p>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-All-Done.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4697\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-All-Done-300x199.jpg\" alt=\"Ribs All Done\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-All-Done-300x199.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Ribs-All-Done.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>That's my ribs! \u00a03-2-1. \u00a0Pretty easy. \u00a0If you want to learn more tricks to make fabulous food outdoors, sign up to receive my<a title=\"Outdoor Cooking Magic Tricks\" href=\"http:\/\/www.outdoorcookingmagic.com\/outdoor-cooking\/\"> free Outdoor Cooking Magic Tricks ebook<\/a> or check out my <a title=\"Grilled Vegetable Magic\" href=\"http:\/\/www.grilledvegetablemagic.com\/kindlebook\">Grilled Vegetable Magic Kindle Book<\/a>.<\/p>\n<p>Enjoy!<\/p>\n<div class=\"signature\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.outdoorcookingmagic.com\/images\/scottsig.png\" alt=\"Scott\" height=\"35\" width=\"86\" \/><br \/><\/div>\n<p><a href=\"http:\/\/www.outdoorcookingmagic.com\/outdoor-cooking\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-3035\" style=\"border: 0px; margin: 5px;\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2012\/01\/OCMTricks-Spiral-cover-288x300.jpg\" alt=\"Outdoor Cooking Magic Tricks\" width=\"202\" height=\"210\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2012\/01\/OCMTricks-Spiral-cover-288x300.jpg 288w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2012\/01\/OCMTricks-Spiral-cover.jpg 600w\" sizes=\"auto, (max-width: 202px) 100vw, 202px\" \/><\/a>\u00a0\u00a0<a href=\"http:\/\/www.grilledvegetablemagic.com\/kindlebook\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-4503\" style=\"border: 0px; margin: 5px;\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2013\/10\/grilled-vegetable-magic-book-cover-187x300.png\" alt=\"Grilled Vegetable Magic Kindle Book\" width=\"125\" height=\"200\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2013\/10\/grilled-vegetable-magic-book-cover-187x300.png 187w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2013\/10\/grilled-vegetable-magic-book-cover.png 350w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are a ton of things that I love to cook outdoors, but barbecued ribs in the smoker are definitely one of my favorites. \u00a0I love the smoky flavor of the ribs with the sweetness of the barbecue sauce. \u00a0That&#8217;s right, I like my ribs with sauce and I like them tender off the bone. &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"http:\/\/www.outdoorcookingmagic.com\/i-love-barbecued-ribs\/\">Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":4697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[492,9,3],"tags":[179],"class_list":["post-4675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-2","category-meat","category-smoking-tips","tag-ribs","nodate","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>I LOVE Barbecued Ribs!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.outdoorcookingmagic.com\/i-love-barbecued-ribs\/\" \/>\n<meta property=\"og:locale\" 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