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Cooking for 4 people
Ingredients
-
baby back ribs
-
pork rub (your favorite brand)
-
1 stick unsalted butter
-
foil
-
1.5 cup chicken stock
-
1 cup maple syrup
Spritz Ingredients & Supplies
-
spray bottle
-
chicken stock
-
red wine vinegar or apple cider vinegar
-
soy sauce
1 Food 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.
What Should I Watch for When Shopping for Pork Ribs?
Select a rib with the fresh date being as far in the future as possible. Although there is nothing wrong with frozen ribs, a fresh rib will provide a bit more of a vibrant meat flavor so go with fresh ribs whenever possible. Supermarket pork ribs are commonly sealed in packaging to extend their freshness from a few days to a few weeks. But because of this packaging, the closer you get to the fresh date, the more susceptible the meat is to being past its prime.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets and adding Kingsford® Wood Chips with Hickory throughout your charcoal for extra smokiness. Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals.
- Method: The Charcoal Snake
- Temp: 250°F (Low Heat)
How to Gauge Grill Heat Without a Thermometer
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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!
For safe meat preparation, reference the USDA website.
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