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Making Barbecue Pork Ribs

There are a lot of ways
to prepare barbecue pork ribs. Traditionally barbecue
ribs are made in a smoker, though many people insist
on other methods. Boiling, baking and even grilling won’t
give you ribs that are worthy of being called barbecue.
I know this probably upsets a lot of people, but if you’ve
tried all the methods you know that you need a low and
slow smoke to make them right. I’ve tried to distill all
the methods and information on real barbecue ribs into
a basic set of instructions to help you make the best ribs
possible.

Selecting: To start off with, you need to select your ribs.
There are several different cuts of ribs available so it’s
best to know what you are getting into. Still more
confusing is that not only are there different types of pork
ribs, but each type and cut has several different names.
For reasons of simplicity I will divide the types in two, back
ribs and spareribs. Back ribs, also called Canadian or Baby
Back Ribs come from the loin portion or back. Spareribs,
from which St. Louis Style Ribs are cut, come from the rib
section of the pig. St. Louis Ribs are the most popular rub cut.
These are the kinds of ribs you typically find in restaurants,
long and thin with a good amount of meat. Generally I
recommend St. Louis cut ribs because they are a little easier
to work with and you get more meat per bone. However
you can use whatever you like in the way of pork ribs.

Prepping: To prepare your rack of ribs you should start by
removing the membrane from the inside of the ribs. This is a
tough skin like material that blocks flavors from getting into
the meat. To remove the membrane, lay the rack down so the
ribs curve up on the ends. With a sharp knife gently cut under
the membrane on one corner until you have enough to grab.
Now take a paper towel and grab hold of the membrane. Gently
pull it back. With any luck you should be able to get most of it off
in a single shot. Otherwise continue until the membrane is gone.
Now you can trim off any loose pieces from the rack and you are
ready to apply your rub.

Rubbing Most rib rubs usually start with paprika. This gives a
nice color and tends to make up the bulk of most rubs. From
here you should decide if you want a sweet, hot, or savory flavor.
If you want sweet, add brown sugar. Other ingredients can be
garlic, onion, chili powder, cayenne, and any other herb you enjoy.
Remember that the rub should be an addition to the flavor of the
ribs and not overpowering. Another tip is that you should use the
same basic flavors in any mop or sauce you intend to add later.
This keeps the flavors consistent and avoids the risk of flavors
that don’t mix well. Set-up: Allow the ribs to sit in the rub for a
little while. An hour or two will be enough for the flavors to start
to sink in. In the meanwhile you can prepare your smoker.
You want to aim for a smoking temperature between 200 and 225
degrees F. Pick a wood that has flavor but doesn’t overpower.
For instance, if you want to use mesquite, use it in small amounts.
I suggest if you want a sweeter flavor to your ribs that you choose
a fruit wood like apple or cherry, otherwise pick something like and
oak or hickory.
Smoking:
Now you are ready to smoke. You will be smoking these ribs for
4 to 6 hours. During that time you may want to baste the ribs
in a mop. The best way to make this mop is to take some of the
same rub you used earlier and mix it with a little vinegar and
enough water to make it thin. You can apply this every few
hours to help keep the moisture in your ribs. When smoking ribs
you will want to turn them every hour. This is a good time to baste
the ribs so the baste can remain on the top side. Baste lightly so as
not to disturb too much of the rub. If you hold the right smoker
temperature your ribs should be cooked through in a few hours.
The additional time will allow the fats and connective tissues in the
ribs to break down and tenderize the ribs. Saucing: Most barbecue
is not coated with sauce. Sauce is served on the table with ribs.
However if you are a big fan of barbecue sauces then you can
brush it over the ribs shortly before you remove them from the smoker.
People will warn you that sugary sauces burn, but at these low
temperatures that won’t be a problem. Giving time for the sauce to cook
on the surface of the ribs will allow it to caramelize a little and cook into
the ribs. If you take your original rub and mix it with tomato sauce or
ketchup you will get a traditional sauce. If you serve it on the side
warm it first so you won’t be dipping your hot ribs in cold sauce.
If you follow this plan you will get tender, juicy ribs that are better
than any restaurants. With a little practice you will be making
great ribs and be ready to move on to the kinds of pork ribs you
can take to any competition.