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Low and Slow Smoky BBQ Ribs for Memorial Day

Close-up of perfectly cooked, glazed Smoky BBQ ribs sliced and served on a white plate.
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Achieve fall-off-the-bone pork ribs with a glossy, charred finish using this straightforward, low and slow grilling method, perfect for your holiday centerpiece.

Ingredients

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  • 3 racks pork spare ribs (about 3 lbs each)
  • 1 cup yellow mustard
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup your favorite BBQ sauce

Instructions

  1. Prepare the ribs: Remove the thin membrane from the back of each rack of ribs using a paper towel to grip it.
  2. Make the rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
  3. Apply the binder: Lightly coat all sides of the ribs with yellow mustard, apple cider vinegar, and Worcestershire sauce mixture. This acts as a binder.
  4. Apply the rub: Generously sprinkle the dry rub mixture over all surfaces of the coated ribs. Let the ribs sit at room temperature for 30 minutes.
  5. Set up your smoker or grill for indirect heat at 225 degrees Fahrenheit. You need a consistent low temperature for this process.
  6. Smoke the ribs: Place the seasoned ribs directly on the grill grates, bone-side down, away from the direct heat source. Maintain the 225°F temperature.
  7. Smoke for 3 hours. Do not open the lid during this time to maintain the smoke environment.
  8. Wrap the ribs: After 3 hours, remove the ribs. Place each rack on a large sheet of heavy-duty aluminum foil. Wrap them tightly.
  9. Return wrapped ribs to the grill and cook for an additional 2 hours at 225°F. This steams them for tenderness.
  10. Unwrap and sauce: Carefully unwrap the ribs. Increase the grill temperature to 300 degrees Fahrenheit. Brush the top side of the ribs generously with your favorite BBQ sauce.
  11. Grill for 15 minutes, then flip and brush the other side with sauce. Grill for another 15 minutes until the sauce is tacky and slightly charred.
  12. Remove the smoky meat from the grill and let rest for 10 minutes before slicing between the bones.

Notes

  • For the best smoke flavor, use hickory or apple wood chunks alongside your charcoal or gas heat source.
  • If you prefer a sweeter finish, add 2 tablespoons of honey to your final layer of BBQ sauce.
  • You can substitute the mustard binder with olive oil if preferred, but mustard helps the rub adhere well.

Nutrition

Find it online: https://dishicious.com/smoky-bbq-ribs-memorial-day-centerpiece/