The BEST Smoked Ribs. Ever.
Sauce not needed. Just patience and maybe an ice cold brew.
It’s Think About Your Weekends Thursday, so let’s get ready to enjoy the weather this weekend and impress your friends with a little BBQ. New here? Subscribe and…
Never miss a beat!
First things first, the jams. You need to start strong and keep the tunes rocking, as you’ll have quite awhile. Start by visiting this playlist on YouTube:
Don’t lie to yourself, you’re a victim of food. Get in the mood, and just let the playlist take you through…
Now, let’s just state the obvious… You are going to need a smoker for this. Stick or pellet, it matters not. I use a Yoder YS 640S Pellet Smoker and it’s absolutely glorious. You can use any smoker you can find, as long as that bad boy can hit and hold a temp of 225F for 6 hours.
I should also note, if you didn’t see the tagline before, this is going to require patience. But, luckily for you, patience is a virtue. It’s best to practice this smokey virtue on the weekends with plenty of time to spare and friends to share. For the work at home people, well, just wait until your significant other leaves, fire up the barby, slap on the ribs, and eat them alone like the badass you are. They don’t need to know.
PRO TIP: (1) CLEAN UP MESS AT ONCE. (2) REPEATEDLY STATE HOW AWESOME THE NEIGHBORS BBQ WAS TODAY AND HOW THE SMOKE CAME INTO YOUR YARD AND HOUSE. (3) PAYOFF SAID NEIGHBOR TO LIE FOR YOU WITH RIBS.
Let’s talk about the details…
PREP TIME: 30 MINS || COOK TIME: 6 HOURS || TOTAL TIME: 7 HOURS
Rack of Ribs. Baby back or St. Louis.
Yellow Mustard (optional)
Rib seasoning or Salt and Pepper
Spray/Mister filled with half water, half apple cider vinegar
Now, as Tom Brady would say, “Let’s Goooooooo!!!”
Prepare smoker. Temp will be 225F throughout the entire cook.
Get the ribs out. I prefer Baby Back but you can choose a St. Louis as well (pics of both below). Peel off the membrane on the back (if not done already). Take paper towel, pat dry.
Take a small amount of yellow mustard and slather ‘em up. Really, you don’t need much, but can use more if you want. This is also optional, if you don’t have mustard.
Flip ribs over so bottom is facing up and season ribs with your rib rub of choice, or simply a 50/50 of salt and pepper. Don’t overdue the rub, but definitely get some on there. Wait 10-15min flip ribs and repeat for the top.
After the ribs have sat out of the fridge for at least 30min and the rub has been setting for at least 20min, we are ready to place them on the smoker. (Note: I like to keep ribs out for 45min or so, and let the rub set for 15 min each side)
Place ribs on the smoker BOTTOM SIDE UP(or top side down, however you want to think about it). Smoke UNDISTURBED for 3 hours. I know what you’re thinking, I can look! Screw this guy! But you can’t and you shouldn’t, unless you want subpar ribs. We don’t do subpar here. So 3 hours BOTTOM SIDE UP, UNDISTURBED.
After those 3 UNDISTURBED hours have past lift the lid and spritz the ribs, top and bottom, with the 50/50 water and apple cider vinegar. Don’t be shy, make sure you get the rib’s edges and tips. Make sure ribs have been flipped now TOP SIDE UP, then close the lid and keep smoking ‘em. You guessed it, 3 more UNDISTURBED hours.
After those last 3 hours, and a total smoke time of 6 hours, the ribs are now ready. Double check if you wish with the temp probe.
A nice finished St. Louis:
And the Beautiful baby back, indigenous to the smokey region. Ready to go:
Let them sit for at least 20-30 minutes.
Cut them up (easiest if you cut from bottom side up) and devour these FALL OFF THE BONE RIBS!
Incredible smoke ring on these puppies. Now cut up and ready to be eaten:
Well folks, there you have it. There really isn’t much to it other than patience…and having a smoker…also the rack of ribs are crucial for this to work. But other than that, it’s an easy and great way to spend a beautiful day. Enjoy! I’ll see you next time.
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