The Perfect BBQ Ribs

In this blog post, we reveal our tried-and-true method for cooking the most tender and flavorful BBQ ribs you've ever tasted. Follow our step-by-step guide and impress your guests at your next backyard cookout.

• Start with a quality rib

• Trim the ribs. Cut off any ribs where the bones are poking out. They will impact the wrap. Also, trim any loose fat.

• Pull the membrane off the back of the ribs.

• Season your ribs generously with your favorite rub. I like putting a binder on the ribs first (mustard, sriracha) so the rubs adheres better.

• Let ribs sit 1 hour to let rub absorb into the meat.

• Start your cooker. I like to smoke ribs at 230-240. Once my cooker gets to temp, I like to maintain the temp for 30 minutes to make sure the smoke is burning clean. If it’s not, check your wood or pellets. Should be dry. Wet wood or pellets are not good for smoking.

• Spritz the ribs with Apple juice. You can add water or apple cider vinegar to cut down on some of the sugars. Typically I don’t spritz for the first hour to let the rub tack onto the ribs. Then I spritz every 30 minutes until I wrap.

• Approximately 3-4 hours into the cook, the ribs will be ready for wrapping. Depending on how dark and how much smoke you want on the ribs will determine when you wrap. Meat should be pulling away from the bones a little. They are also flexible. Both good signs to wrap.

• I use foil (two layers) when wrapping ribs. Place some brown sugar, honey, butter, rub, your bbq sauce, and a little bit of your rub. Place meat face down. On the rib side, repeat layer these items and then seal. You want it tight so ribs can steam.

• After a hour, they should be ready to sauce. Open and check to make sure they are flexible. Should have a good bend.

• Sauce and place back on smoker. I like to use the foil I wrapped them in creating a boat, which exposes the top of the rib so the sauce can sit.

• This should take 20-30 minutes. Sauce is “tacky.” Take off and let rest for 1–20 minutes.

• Cut and serve.