Ontario Smoke Pit: BBQ Side Ribs

Well, BBQ weather is finally here (although that hasn't stopped me in the past). This time, I thought I'd tackle ribs. I use the term "tackle" intentionally because, to do it right, it takes some effort. Far too often we go to the grocery store, pick up a pack of Baby Back ribs, put them in the oven for a few hours and smother some store-bought sauce on them and then try to convince ourselves that they are good . . . please. In order to do ribs any justice, it takes effort.

First off, the big debate is what type of ribs to do - Baby Backs or St. Louis Style (Side Ribs). The reality is Baby Backs have enormous popularity - due in part to the "Baby back baby back baby back ribs" jingle from the chili's commercials and then popularized by Mike Myers in Austin Powers (great movie, by the way).

Anyway, most BBQ grand masters say that side ribs are where it's at as they have more flavour. I tend to agree . . . plus they are also cheaper, so when Baby Backs are not on sale, give Side Ribs a try - you won't be disappointed.

Depending on how your local Mega Mart packages your side ribs, you may see the picture below and not know exactly what to do with it as it doesn't look like a typical rack of ribs you would order at a restaurant:

Once it's unpacked and turned over, you can see the rib bones, which are covered with a white membrane - YOU WANT TO REMOVE THIS. Too many people do not know about the membrane and cook the ribs with it on. This results in a plastic-like backing on the ribs which is inedible and has a horrible texture.

Step 1: Cut out 10 - 12 bones from the rib.

Step 2. Separate the main set of ribs from the "chain" at the top. Then separate the excess meat from the chain. The result is you get 3 cuts of meat - 1. Side Ribs. 2. Ribletts. 3. Ribwich meat (Great on a bun).

Step 4. RUB. Use the rub from my previous blog titled "Rub Your Pork". It is loaded with flavour. Rib's themselves need help to have a "flavour pop" and this rub goes a long way. After you have rubbed the ribs, cover them and put them in the fridge for 4 hours to overnight (but 4 hours is enough).

Step 5. Prepare your smoker. Use hickory wood (or apple wood) and get your smoker to 225f

After 3 hours the ribs should look like the picture below:

Step 6. You can tell the ribs are done when the bones are sticking out from the sides and the meat can be torn away easily (NOT FALL-OFF-THE-BONE). Once they are ready you can immediately transfer them to the grill OR wrap them in foil till dinner time.

Step 7. Put your ribs on the grill over low heat and sauce. Check out my blog titled "Sweet n' Sticky Chicken n' Rib sauce - it too, is loaded with flavour and really compliments the rub, smoke and flavour of the meat.