Ribs

Definitely one of the most popular items everyone thinks of and craves when they think of BBQ.  We have an entire “Fest” in London in honour of them after all!

This weekend just happens to be Ribfest.  However, I didn’t feel like heading downtown and spending big bucks on a small taster of ribs when I know I can make 10 times as much food for a 10th of the cost and make them exactly how I like them.

Inspiration for this actually hit me while at Costco.  I wasn’t there for Ribs but then I saw this….

Now normally I’m not a fan of pre-seasoned anything.  I like to use my own homemade rub to get the taste I’m after but these called out to me and who am I to ignore the call.  Plus, they were only $20 for 2 rather good size slabs of St. Louis Cut Side Ribs.  Normally I get Back Ribs as this is what most people prefer.  But I felt like a change.

Off I went (after a few samples and a $1.50 hotdog and drink!) to the smoker.

Here’s what they looked like opened up and laid out….not bad!

 On the top shelf of my Masterbuilt Propane Smoker with some Cherry Wood chunks (3) smokin up the scene…

Smoked them at 230 degrees for about 4.5 hours.

Now, if you don’t have a smoker you can still pull this off.  You will need a BBQ with at least 2 burners (preferably more) and enough room for the ribs.

Turn one side of the BBQ on to about Medium-Low or whatever temperature you need to achieve 225-240 degrees on your BBQ with the lid shut.  Leave the other side of the BBQ OFF.

Create a smoke pouch by getting some tinfoil and some wood chips (available almost everywhere with a decent BBQ section), soak them in water for a couple hours and put about 2 cups of the chips in the foil and fold the foil over and crimp to create a pouch.  Take a fork and poke a bunch of holes in the foil.

Place the smoke pouch on the burner that is on.  Wait for the first wisps of smoke.

Place the ribs on the side of the BBQ that is OFF.  Shut the lid.  DO NOT OPEN THE LID for at least 2 hours ensuring the BBQ stays in the desired Temperature range.

At the 2 hour mark rotate the ribs so that the rack that was closest to the ON burner is now farthest away.

Close the lid and cook for another 2 hours approximately.  Sauce Ribs and cook for another 30 minutes.

Test rib doneness by picking up the rack with a pair of tongs.  If the racks looks like it is about to fold in half and break, you are set.  By the way, you don’t want them to break.  If they do, you went too far.

EAT

Here is half way….

Almost there…

Once they were almost done (30 mins. left to go) it’s time to add the sauce…

I used my homemade sauce…It’s a sweet with a bit of heat type sauce.  Most people who try it love it.

Here is the final product….

Good flavour from the rub. You can see the pink around the outside of the cut rib.  That’s where the smoke got into the meat.  It turns meat pink.  Plenty juicy and plenty tasty.  My verdict…the Costco pre-seasoned ribs are definitely something I would get again and would recommend to a friend.

Any questions??

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