Oh, I love me some ribs, dog. And ribs really aren’t too hard to BBQ, so we eat a lot of ribs.
Start with a good dry rub, or buy pre seasoned racks like these babies from Costco.
If you have a grill with a smoker attachment, you can really spread out the racks and not have to babysit too much. If you’re on a charcoal or gas grill, you can heat one side (or pile the charcoal there) and use a metal box that holds the hardwood chips for you, or just wrap the wood in foil and poke a few holes in it. I really love mesquite but any good hardwood will do.
Keep the grill around 250 degrees, and keep the smoke coming. The smoke gives it that beautiful red exterior and the awesome flavor.
Now, here’s a great secret: You don’t have to completely cook the ribs on the grill, which can take many hours. If you smoke them for about two hours, that’s plenty, and then you can remove the racks, wrap them individually in several layers of foil, and pop them in a 300 degree oven for two or three hours until the meat gets very tender. Sometimes it takes longer, but the point is, they get all the flavor from the smoking.
After the meat is tender, remove them from the oven and put them into a large paper bag, or wrap them in towels to help trap in the heat and the steam. I usually let them cool down this way, refrigerate, and then eat them the next day.
You’ll have some serious, melt in your mouth ribbage!