Bar-B-Q Ribs
Submitted by heyjay
Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.
Low, slow, and smoky. These pork ribs get seasoned, marinated for up to overnight, then smoked over pecan wood charcoal for 3 to 4 hours until the meat pulls clean from the bone. Pecan wood burns mild and slightly sweet, giving the ribs a nutty smoke flavor that’s less aggressive than hickory or mesquite.
Peeling the thin membrane off the bone side of the slab before seasoning is the step most backyard cooks skip, and it makes a real difference. That membrane blocks smoke and seasoning from penetrating the meat, and it turns rubbery and tough when cooked. Grip it with a paper towel and pull it off in one sheet.
The barbecue sauce goes on only during the last 20 minutes. Sauce applied too early burns from the sugar content and turns bitter and black over 3 hours of smoke. Those final 20 minutes are just enough time for the sauce to caramelize into a sticky, lacquered glaze without charring.
Pro Tips
- Let the charcoal burn for a full 30 minutes before adding the ribs to eliminate lighter fluid fumes that taint the meat
- Keep the temperature steady around 220°F (105°C); spikes in heat dry out the ribs and tighten the meat
- Place the ribs away from direct heat, not over the coals. Indirect heat is what makes them tender
- Test for doneness by pulling two bones apart. If there’s heavy resistance, they need more time
Variations
- Hickory smoke: Swap pecan wood for hickory chunks for a bolder, more traditional BBQ smoke flavor
- Dry rub only: Skip the sauce entirely and double the seasoning rub for a Texas-style bark
- Oven backup: No smoker? Wrap seasoned ribs in foil and bake at 275°F (135°C) for 3 hours, then finish under the broiler with sauce
Ingredients
Directions
Trim excess fat from meat including the flap of lean meat that may extend over the rib bones on the underneath side of the slab.
Peel thin membrane away from bone side of meat.
Leave som fat intact to preserve moisture and add flavoring to the finished product.
Season both sides of slab with the Head Country Seasoning and marinate 1 hour to overnight.
Build a fire in smoker with good quality charcoal and well seasoned pecan wood.
Let burn at least 30 minutes to burn off the lighter fluid fumes and start a good bed of coals.
Place ribs away from direct heat and smoke for 3 hours at 220 degrees.
Test for tenderness with fork or by pulling apart rib bones (the more resistance in the meat the less tender it is).
Move closer to fire if not tender as desired and cook for an additional hour.
Baste with Head Country Bar-B-Q Sauce during the last 20 minutes of cooking time.
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