Slow Smoked BBQ Ribs

Slow Smoked Beef Ribs
Grilled to Perfection by Robery Rainford, Chris Knight & Tyler Smith

We weren't sure what recipe to do today, but then Andria's friend Mike came along on Facebook and asked for help on a recipe for ribs...so that solved our problem. Ribs are something everyone has a different way of doing. Some say to boil them, some say to brown them, others swear doing either ruins the ribs completely. Some love them fall off the bone, others will say that is a sign of the mean being overcooked. We've tried a bunch of methods and we've ended up on this recipe as a good basic way of doing really nice ribs on the BBQ. This was our first shot at using woodships and smoking ribs and it was SO WORTH IT. HUGE DIFFERENCE!

Comments and Substitutions
The main change we made was using pork ribs instead of beef. They came out great, so it doesn't really matter. Just make sure you get standard ribs, not spareribs or baby back.We used smoke pellets instead of woodchips cause Canadian Tire was out of hickory woodchips. The pellets are pretty much the exact same thing though - pellets are stronger so we didn't have to use as much. Canadian Tire has a really decent selection of woodchips/pellets. They had at least 6 or 7 different flavours of them: mesquite, applewood, maple etc.  Beacuse our BBQ is super fancy (thanks bridal party!) we have an awesome infrared grill, which means there are no flames in our BBQ. So for our BBQ using packets for the pellets was not necessary. We tried a bunch without a packet and a bunch with and there was no real difference other than choosing to use packets did make the pellets last longer. If you have an ordinary BBQ , you MUST use packets of aluminum unless you have a BBQ smoker.

 We used Stubb's hot and spicy BBQ sauce. We probably wouldn't use it again though, cause we decided that as much as we like spicy food, ribs aren't really meant to be spicy. We will probably stick with Stubb's as it is a gluten-free BBQ sauce that is decent but maybe the use the original BBQ or the hickory bourbon. Other changes included using gluten-free Worcestershire sauce and eliminating the hot sauce since the BBQ sauce was already spicy. And just cause we are gluttons we made a side of KD Mac and Cheese to go along with our meat. For John we used gluten-free pasta and some of the KD cheese powder.


Recipe:

2 racks of beef ribs
9 cups hickory woodchips

Rub:
1 tsp cajun spice
1 tsp thyme
1 tbsp dry mustard
3 tbsp brown sugar
1 tbsp ground ginger
2 tbsp onion powder
2 tsp garlic powder
1 tbsp salt
2 tbsp black pepper
Sauce:
1 bottle whatever commercial BBQ sauce you like the best
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
1 tbsp lemon juice
1 tsp chili powder
Splash of hot sauce (optional)
1. Combine rub ingredients in a bowl. Rub mixture evenly over ribs. Place ribs in a large, sealable plastic bag and place in fridge for at least 5 hours or overnight.

Ribs with rub in a Ziploc bag

2. Make sauce by mixing sauce ingredients and store in fridge.

3. If you are using the woodchips, soak them for an hour. (Some BBQ diehards say not to do this cause it's pointless, we didn't do it and it worked fine).

4.Remove excess water when woodchips are done soaking. Mix with 1 cup dry woodchips. Create little aluminum foil pouches for woodchips and puncture holes with a fork. Fill with woodchip mixture.

Aluminum packet for woodchips

5. Remove one grate and insert one woodchip pouch.

6. Ribs should be cooked over indirect heat which means only one side of the BBQ will be on. Turn on one burner and heat BBQ up to 400F/200C with the other side of the grill off. Wait until woodchips start smoking and then lower heat to 250F.

7. Once youve lowered the heat put the meat on the side of the BBQ with the burner that is off. This will allow them to be cooked indirectly.

8. Leave them to smoke and cook for 2 1/2 hours. Change the woodchip bag every half hour to 45 mins.

9. During the last 20 minutes of cooking baste them with the BBQ sauce. Don't put it on before as it will burn the natural sugars in the sauce.

10. Serve with remaining sauce and enjoy!

Andria's ribs

John's Ribs

Stay Hungry :D