I love all things BBQ and that especially includes ribs! I used to try to convince Brad that it would be the end of the world if we missed the annual rib fest. Considering he’s not that into ribs and that it’d take 1.5 hours to get to there by public transportation, I don’t blame him for not being as enthusiastic as me.
Anyhow, because I enjoy cooking so much, I would try to cook for us at least once every week. One week happened to swing by and I just wasn’t feelin’ the routine. I have the tendency to get bored really easily and surprisingly, even when I’m doing things I love. So, Brad happily agreed to chef it up for us that week (he’s so caring and flexible).
Between the two of us I had been known as the ‘chef’ so I was a bit down on myself at first for giving up. I quickly realized that even though Brad doesn’t usually do the cooking, when he does he always cooks up something amazing and makes it seem so effortless. Needless to say, I ended up being quite happy after all that I was too lazy to cook that week.
Knowing full well my love for ribs, he went to work the night before we were going to get together to start working on the best ribs I’ve ever had. I swear to you, these ribs were so good that I actually refuse to have ribs anywhere else now.
For you fellow rib lovers I have some good news. Now you can have these ribs too. Brad has been gracious enough to share his recipe. If you end up making these I’ll be happy to share my delivery address with you …. or maybe send me a picture … something … anything 😉
- 1 pkg of McIlheny Co. Tabasco wood chips
- 2 racks Baby back ribs
- 1 bottle Bull's Eye bold original BBQ sauce
- 1 roll Heavy duty foil paper
- 1/3 cup Brown sugar
- 2 tbsp. Salt
- 1 tbsp. Black pepper
- 3 tbsp. Paprika
- 1 tbsp. Chili flakes
- 1 tsp. Cayenne
- 1 tsp. Cumin
- 1 tbsp. Garlic powder
- 2 tbsp. Barbeque spice
- Flip the rib racks onto their backs and remove the thin membrane that stretches across the bones by using the tip of a knife or your fingernail, and then carefully yank the rest off with your hands. Do this in a slow and steady motion.
- Mix the rub ingredients together in a medium sized bowl.
- Massage generous amounts of the rub onto the front and the back of each rib rack. Work as much of the rub into the ribs with your hands as possible, then shake off the excess. [I have a massive craving for ribs now.]
- Place the ribs in large ziplock bags, or in a covered dish and store in the fridge overnight.
- When you're ready to cook the ribs the following day, line the bottom of a heavy roasting pan with wood chips and cover them with a cooling rack so that the meat will be suspended above the smoky bed of chips.
- Then, pour enough water into the bottom of the pan to moisten the chips, but not so much that you cover them.
- Place the marinated ribs onto the rack in the roasting pan and wrap the entire pan in foil paper, creating a low level tent formation (slightly above the ribs so that the foil isn't touching them), and fold ends over each other to seal. The idea is to create a closed system that will prevent the smoke/steam mixture from escaping. The tighter and more sealed your tent, the stronger the smoke flavour.
- Place ribs on the middle rack of the oven and bake at 250°F for 3 hours.
- Remove ribs from oven, break the seal, and unwrap all of the foil. Smokey steam should rise from the tent once you break open the seal. *Be careful* it's extremely hot in the tent. [Writing this post is torture. Need ribs ... now.]
- Place a copious amount of BBQ sauce in a small bowl. Using a basting brush, smother both sides of the ribs with the sauce. If you need more sauce, pour it into the bowl and do not put the brush in the bottle (you don't want to contaminate the sauce). [I could just put my face in this sauce.]
- Set the oven to 425°F, place the ribs on the top rack and bake for 15-20 minutes. The key is to get the ribs to be sticky and a deep red with the edges slightly crispy. Keep in the oven a bit longer if you have to.
- Once they've crisped to your liking, remove them from the oven then chop them up and stuff your face. [I'm so jealous of you right now.]
- These beauties go really well with grilled corn and baked potatoes.