Perfect Fall Off The Bone Ribs – The Best Method For Smoking Ribs

There is nothing better than biting into a rack of perfectly seasoned, flavorsome, and sticky ribs and there is no greater recipe for the most awesome rack of ribs than the one listed in this article. 

Is there ever a bad time to cook on the smoker? Unless it is absolutely pelting it down with rain, or below freezing outside, it is always a good time of year to whip out your chef’s hat, strap on your apron, pop on an oven glove and smoke some good old fashioned barbecue food. That is why this article has been dedicated to providing you with one of the best barbecue ribs recipes with detailed information on the most brilliant method, tips, tricks and techniques that will help you to grill up something marvelous this weekend. Not only that, but will also go on to show you a handy list of all of the rib cooking methods you should avoid if you are rooting for super tasty results at the dinner table this weekend.

So, in order to achieve those stupendously succulent fall off the bone ribs in time for your dinner party with the family, make sure you take a good look at this article and follow the steps closely to achieve the very best results.

Serve It Right

Fall off the bone ribs are the perfect main or staple to any meal, some sides in particular seem like they were simply designed with Baby Back ribs in mind. Here are some of them:

• Chunky cut homemade wedges or fries. Top them with a dash of coarsely ground sea salt and a generous sprinkling of ground black pepper.
• Lemon and herb wild rice. Boil up your favorite pack of wild rice stir a teaspoon of salted butter through it before serving.
• Extra cheesy mac and cheese. Of course, the homemade variety would be preferred here, but baby back ribs are also impartial to a shop bought wedge of mac and cheese should you be running short on time.
• Creamy and garlicky mashed potatoes. Add a smidgen of parsley to the top of that mash potato mountain to help dress your taters to impress at the dinner table.

Top Tips For Rockin Ribs

Would you like your Baby Back ribs to impress? Then take a look at the following tips that will help you cook up a storm this weekend.

1. Choose great quality ribs. Good quality ribs and ingredients will make all the difference as to how succulent they are when cooked.
2. Steady temperatures. Ribs like consistency, so make sure you keep your smoker between 180 to 225 degrees Fahrenheit when cooking for the most awesome results.
3. The perfect seasoning. Seasoning is the part where you can really get creative, toy with some of the quantities and add your own spices to the mix in order to make something that really reflects what you and your family love to eat.

Fall Off The Bone Ribs – A World Class Recipe

Smoking a rack of ribs is a great main dish for a truly spectacular dinner with family and friends. There is no primp and proper way of getting the meat off a rib bone, (knives and forks will definitely never cut it) so it is a great food that you have the excuse to pick up with your hands and get your face dirty with. This is also a wonderful choice of fun foods for kids to enjoy, as they will love getting stuck into their dinner. Simply alter some of the more punchy spices and ingredients to tailor your rub to them.

The following is a list of all of the ingredients and the most simple step-by-step instructions that will help you to make a mean rack of ribs on the smoker this weekend. Check it out, then have a play around with some of the ingredients in the sauce so that you can really make this recipe your own and put your personal stamp on it.

Ingredients (For The Rub)

• ¼ cup of dark brown sugar or Demerara sugar
• 2 tsp of coarse Kosher salt
• 2 tsp of freshly ground black pepper
• 2 tsp of crushed garlic powder
• 2 tsp of crushed onion powder
• 2 tsp of crushed celery powder
• 2 tsp of ground mustard powder

Ingredients (For The Ribs)

• 1 rack of Baby Back ribs
• ¾ cup of your favorite BBQ sauce
• 1 tsp of coarse Kosher salt
• ⅓ cup of Demerara sugar
• 3 tbsp of butter or margarine

Directions (For The Rub)

Once you have gathered all of your ingredients together, you will be just moments away from creating a delicious rub that you can store in an airtight container to use at your next barbecuing event. (Make sure you use the rub up within one month to ensure that the ingredients remain fresh).

1. In a small bowl, mix all of the ingredients together until combined.
2. Decant the rub into a small airtight container or a glass jar until you are ready to use it.

Directions (For The Ribs)

This fantastic rib recipe is the perfect complement to the above-mentioned rib rub recipe. Make sure you combine the two for the finest results. Although this recipe does take a while for the ribs to smoke (between 5 and 6 hours) a great way to get around that is by simply popping them on to smoke in the morning and just do speedy check on them once an hour to make sure they will be sticky and succulent in time for lunch. 

This recipe comfortably makes 3 servings, so feel free to double up or halve the quantities in your ingredients depending on the size of your party.

So, now that we’re all ready, let’s get smoking!

1. Start off by rinsing the ribs with cool water to get them cleaned up.
2. Place the ribs onto a meat preparation board and remove the membrane from the underside of the ribs if the butcher hasn’t already done so.
3. Starting bone side up, pat the ribs all over with your homemade rib rub. Make sure you generously cover the ribs on all sides.
4. Fire up the smoker ready for indirect smoking. The temperature of the smoker should not exceed 225 degrees Fahrenheit, but somewhere between 180 – 225 is ideal.
5. Once your smoker has reached the optimum temperature, place the seasoned ribs onto the indirect side of the smoker fatty side up and close the lid tight (this will ensure all of the scrummy rib juices will remain inside the meat). Leave the ribs to smoke for 3 hours.
6. Remove the ribs from the smoker and place them onto a large piece of aluminum foil or butcher’s paper. Make the aluminum into a bowl shape and smother the butter and Demerara sugar over the top of the ribs. Place the ribs back into the smoker and reduce the temperature to 180 degrees Fahrenheit. Cook the ribs on the indirect side of the smoker for a further two hours.
7. Remove the ribs from the foil or butcher’s paper and place them bone side down on a serving plate.
8. Drizzle your ribs in the BBQ sauce or decant the BBQ sauce dip serving bowls so that guests can help themselves to the sauce as and when they would like to.