The Best Pork Ribs
Ribs are a staple of the summer barbecue, but they often end up tough or dry. Here's a foolproof method to making a great rack of ribs. You can even do this in the oven, with minimal loss of flavor, so you can have great ribs all winter long.
Servings: 4 people
Ingredients
- 2 racks pork ribs spark or baby back
- kosher salt 1 teaspoon per pound
- 1/2 cup rub see note*
- 1 cup barbecue sauce see note**
Instructions
- If your ribs still have a good layer of gristly fat on the back of the bones, pull off as much as you can. Then evenly sprinkle the kosher salt onto the ribs, about 1 tsp per pound. Let the ribs brine in the fridge for 1-24 hours.
- Remove the ribs from the fridge and evenly coat them with your chosen rub. Get a good coat all over the meat of the ribs.
- Place the ribs on a sheet of heavy-duty foil, big enough to completely wrap the slab. Add a couple of tablespoons of water and then wrap the ribs tightly in the foil, trapping as little air as possible.
- Place the ribs in the oven or on a grill at 225F. See below for how to set your grill to about 225F. Let the ribs cook at 225F, undisturbed, for 3 hours.If using an oven, place the ribs on a rack in the middle with a baking sheet underneath to catch the juices.
- Remove the ribs from the heat and then take them out of the foil. Place the ribs back on the heat at 225F for another 2 hours.If you're cooking on a grill and want to add smoke, do this now. To do this, place a disposable pan with some wood pieces underneath the grates on the hot side of the grill.
- You'll know the ribs are finished when you pick the slab up from one side and the bend in the slab causes the surface of the meat to crack. Remove from the heat and serve with a side of barbecue sauce.
Notes
* If you have a favorite rub, then you should just use that. If not, I have a couple suggestions. For a sweeter rub, then I recommend Memphis Dust. For a spicier rub, I recommend Magic Dust with the salt removed. Whatever rub you use, I recommend leaving out the salt.
** Choose your favorite barbecue sauce. I prefer a spicier sauce, but choose whatever is your favorite. I tried making this and it turned out really well, but you can use any sauce you like that you think would pair well with your choice of rub.