This post marks BuffalowBBQ's last installment in our pitmaster recipe series, and to cap it off he's bringing you his signature classic barbecue ribs recipe. Get that grill going, sit back, and enjoy!
I have cooked thousands of racks of ribs and tried every which way you can think of and on so many different cookers. Here is the best way, hands down, that I have found for non-competition ribs:
Start with baby back or spare ribs.
Typically I do this the night before.
Pull off membrane and rinse.
Do a light coat of binder - I prefer olive oil over mustard
Heavy dose of rub – check out @themawmanrubco, @pawpaflavor, @gustusvita, @jchristoper.co, @carancher, or @meatchurch for some great ones
Let them sit 1-24 hours in the refrigerator.
If your smoker can hold 150-170, then go with 7.5 hours on that setting.
If not, then 180 for 6 hours
Don’t touch, don’t look, don’t wrap, don’t spritz and don't do a thing. Sit back and have a beer or 6! Hang out with your friends and family. Work on side dishes. Anything besides babysitting the ribs.
At the point, check them. Is there 1/2-3/4” of bone showing? If so, then sauce them and turn to 325 to “set” the sauce for about 20-30 minutes. If not, let them set another 1/2 hour or so and check them again.
Once it is done, let it rest 15 minutes before slicing!!
Smile, take all the credit and then tag @buffalowbbq on the down low.
Prep Time: 1 hour/Rest Time 24 hours
Smoke Temp: 150
Wood: Almond Pellets
Cook time: 8 hours
Total time to disappear: .5 hours