Cooking for 4 people
Ingredients
-
baby back ribs
-
pork rub (your favorite brand)
- 1 stick
unsalted butter
-
foil
- 1 1/2 cup
chicken stock
- 1 cup
maple syrup
-
spray bottle
-
chicken stock
-
red wine vinegar or apple cider vinegar
-
soy sauce
1Food Prep
Combine your spritz ingredients and add your mixture to a spray bottle.
Then, generously coat each rack of your pork ribs with your preferred pork rub.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: The Charcoal Snake
Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your ribs on the grate and smoke them for 3 hours at 250°F, spritzing them every 30 minutes to an hour to keep them moist with added flavor throughout your cook.
After 3 hours, remove your ribs from the grill and wrap them individually with foil. If you like, you can add a couple pats of butter on top of each rib rack when wrapping.
Smoke your ribs for an additional 2 hours at 250°F.
Towards the end of the 2 hours, begin preparing your dip. Combine 1½ cups of chicken stock with 1 cup of maple syrup, stirring until combined.
When the 2 hours are up, carefully remove your ribs from the grill, unwrap them and dip each rack into the mixture.
Place your ribs back on the grill unwrapped, and cook them for 1 more hour at 250°F, spritzing again when you’re 30 minutes into the hour.
Your ribs are ready when they reach an internal temperature of 165°F. Remove them from the grill, allow them to rest for 3 minutes, then serve and enjoy!
Recipe created by owner of Philips Barbeque Co, on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
