I am a Stubb’s Insider and was provided promotional materials to conduct this recipe. All the opinions are 100% my own. Are you ready for your first big BBQ? Thanks to the folks at Stubbs we received some of their brand new sauces and spices to conduct this recipe. Memorial Day is approaching, what big plans to you have for your grill? Our family loves loves ribs, we don’t eat them very often because they are pretty expensive to eat them out and I really have not perfected grilling them. I have tried baking ribs first then grilling and now I was going to try to smoke ribs before basting them in the delicious sauce.
Ribs really are not that hard to make, you really just need a long window about 3-4 hours that you are around to allow them to slow cook. Not to mention they need to sit at room temperature about an hour before hitting the grill.
My husband has a grill that has a small smoker feature so this was the perfect recipe to use on his grill. I was in charge though as he was out doing chores. No biggie, I will learn how to smoke meat.
First the prep of the ribs, there is a membrane on the back of each rib, you just need to get your finger underneath and pull it off. Not that hard.
Next massage your BBQ rub, we used Stubbs BBQ rub. It has a little kick to it, but you may not notice it after you add your sauce, coming much later.
Don’t be shy, rub in the spices. With clean hands of course.
To prêp the grill for smoking, you really need to soak your wood chips, we prefer fruit trees, and then place them to the side of the grill. This is where you will have your heat source. The grill should really not get above 300 degrees.
Boom you are done for 2.5-3.5 hours. Every once in a while you need to check your chips and add more, and be sure the temperature of the grill does not raise, other than that the grill is doing all the work. BOY does it smell good.
Time to lather the cooked ribs with the best sauce I have had. The new Stubbs Sticky Sweet is by far the best Stubbs sauce I have tasted. But when I think of ribs sticky and sweet is how I like them. Use another Stubbs sauce if you like a little kick or make homemade barbecue sauce, you can jar it for a great gift too.
You are almost done. I basted both sides liberally with the sauce. To avoid flare ups on the grill. I did this on a baking sheet off the grill. Put back on the grill. I rotated half way thru and reapplied more sauce.
Allow to sit 20 minutes if you can. Cut and serve.
Need I say more, I bought 4 more racks of ribs, they were on sale at Kroger, for next weekend when we have family in town. My daughter, who gave up pork 2 years ago, actually ate a few too.
What is your favorite thing to smoke on the grill?
Smoked Sweet Baby Back Ribs Recipe
- 2- to 4- tablespoons Stubb’s Bar-B-Q Spice Rub
- ½ cup Stubb’s Bar-B-Q Sauce (we fell in love with Sticky Sweet)
- Two (2- to 3- pound) racks of baby back ribs
- 3 cups wood chips, or 4 to 5 chunks, soaked We prefer fruit trees and used apple
1.Pull off the thin membrane from the underside of the rack of ribs. Blot each rack of ribs with a paper towel to dry. Massage the spice rub into the ribs on all sides. Leave the ribs at room temperature for up to 1 hour before grilling.
2. Prepare a grill for indirect cooking by layering soaked wood chips and charcoal. We used a gas grill and filled a tin pan with soaked apple chips. We kept the burners off the area where the ribs lay.
(for coal grilling) When the coals are ashed over, spread them out in one part of the grill so the food can cook to the side and not directly over the coals. Cover the grill and bring it to between 225°F and 235°F. (monitor your gas grill)
3.Cook the ribs bone side down with the grill lid closed, for 2.5 to 3.5 hours, or until the meat just starts to shrink back from the ends of the bones. To ensure even cooking, set an oven thermometer next to the ribs.
4. Finish by basting the ribs on both sides with your barbecue sauce of choice, and placing them back on the grill for 5 to 10 minutes. You don’t want to burn them. Once completed, set the rib racks on a baking sheet and cover with foil; let them rest for 10 to 20 minutes, then slice and serve. Serve with additional sauce if desired.