Tip: If you can pull any fat, you should remove it.Also remove any access fat from top/meat side of the ribs. It sounds crazy, but it’s SOOOO GOOD! If you know me, you know I love pickle juice (try my Dill Pick Fried Chicken or Dill Pickle Chicken Wings).Not straight. For something store-bought, Tessemae’s makes a great one.įor something a little different, I highly recommend making a batch of Michael Symon’s Dill Pickle Glaze (recipe below). After all, you’re the one that’s going to be eating it! For something homemade, you can try my Balsamic-Maple BBQ Sauce.
#CHAR BROIL SMOKER RECIPES RIBS FREE#
My opinion is that there’s a time and place for everything and I love it all!įeel free to use any BBQ sauce you love. Depending on where you go, you’ll find people who like their ribs sweet and sticky, and others who like it tangy and vinegar-y. I can’t think of a more controversial topic in the world of BBQ than sauce. Then again, it’s a good idea to double wrap the ribs so that no steam escapes in case the first layer accidentally gets pierced. Wrapping the ribs bone side-down will also help prevent the bones from poking through the foil. This way, the meat will come in direct contact with the flavours and juices. Whatever you choose, I recommend placing the ingredients on the foil first, then laying the ribs meat side-down overtop. I like to wrap my ribs with a few squares of grass-fed butter, a drizzle of honey and light dusting of coconut sugar. I find that adding additional liquid is not entirely necessary since the ribs render a significant amount of natural juices. If you plan to smoke or grill your ribs, this is truly an important step and will ensure a much juicier finished product.Ĭompetition-style ribs are most often wrapped with butter, honey, brown sugar, apple juice or a type of vinegar sauce. Wrapping the RibsĪs mentioned, wrapping the ribs will introduce moisture and prevent them from drying out. Personally, I just like to add some paprika for colour. From there, you can add just about any other spices you like, such as granulated onion, granulated garlic, dry oregano, dry thyme, etc. The base of the rub is equal parts kosher salt and coarse black pepper, followed by coarsely ground coriander seed and celery seed. One of my absolute favourite rubs comes from Michael Symon. Instead, I like to impart sweetness during Step 2 and 3. I find that sugars, especially natural ones like coconut sugar, tend to crystallize during the smoking process (Step 1) and create a hard crust on the ribs.
#CHAR BROIL SMOKER RECIPES RIBS TRIAL#
Just enough to give you some depth of flavour.Īlthough I do like sticky and sweet ribs, I’ve come to realize through trial and error that I actually prefer NOT to add any sweetener to the rub itself. Personally, I like my ribs with a slight spice to them.
There is an endless amount of options when it comes to seasoning your smoked ribs and it all boils down to personal preference and taste. Depending on how you like your ribs cooked and whether you prefer a lot of sauce or only a little, this final step can actually only take 15 to 30 minutes. The most common (and easiest) way to do this is by wrapping the ribs in foil and allowing them to steam on the grill.įinally, the smoked ribs are returned back onto the grill and lacquered in a sauce or glaze of choice for around 1 hour. The goal is to slowly raise the internal temperature and break down the collagen and muscular fibres in the ribs. Step 2 is when you introduce moisture into the ribs so that they don’t dry out while cooking. If using a Traeger Grill, you want to aim for the grill temperature to be around 180F, If your Traeger has a Super Smoke option, now’s the time to use it for extra flavour! This initial phase is crucial and should not be rushed if you want to develop a deep, smokey flavour and a beautiful pink smoke ring. If you’re cooking ribs in an oven, you won’t need to follow these steps.įor the first 3 hours, the seasoned ribs are cooked uncovered over a low heat with heavy smoke rolling. I should also mention that the 3-2-1 Method only really applies to ribs cooked on a smoker or grill that is setup to be used as a smoker (i.e. Each stage of the 3-2-1 method serves a different purpose. Finally, they’re brushed with a sauce or glaze and grilled for 1 more hour. They’re then wrapped in foil and steamed for 2 hours. First, the ribs are smoked at a low temperature for 3 hours. The 3-2-1 Method refers to the technique used to cook ribs low and slow so that they develop flavour without drying out.
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