Eddy's Smoke'n Pit Ribs
INGREDIENTS
St. Louis cut ribs or Baby back ribs (Your choice of quantity, all cook the same)
Grill, charcoal or gas. If using gas, it is recommended that you use smoker chips for flavor.
Tongs, hot gloves, sharp carving knife and cutting board
Foil pan or equivalent
Aluminum foil.
Dry seasoning of your choice for slow cooking process. Be creative find your favorite blend. Note: Just because it says it's for beef or some other meat doesn't mean you can't use it on ribs.
Your favorite BBQ sauce warmed up in a pan.
DIRECTIONS
-- Heat grill to highest possible temperature, you want the hottest fire you can get.
-- Place ribs on grill raw and unseasoned. Do not boil ribs this is a major mistake and will ruin the flavor and quality of your ribs.
-- Continuously flip ribs so you don't burn them. The object is to make the ribs look done in about 5-10 minutes. When ribs are browned, they should be removed from heat and placed into a foil pan.
-- When all ribs are browned, you need to arrange them in the pan by placing the thicker (bottom) part of the ribs down and the thinner end should be up. Basically, the ribs should be standing up not laying down. Note: Depending on the size of your pan, it may be easier to cut the slabs in half to fit the pan. Also, remember the ribs are not fully cooked yet, so do not eat them.
-- Once ribs are arranged accordingly, this is when you can add your dry seasonings. This step is optional but something you can experiment with. When adding dry seasonings it's OK to put it on heavy, but once again experiment with what works for you.
-- Next you need to add about a half inch of water to the bottom of the pan. Careful not to add too much as the ribs create their own "juice," and you don't want the pan too heavy and overflow.
-- Now you need to tear off a piece of foil big enough to cover the pan. Before covering the pan look at the foil, there are 2 sides: shiny side and dull side. You need to be sure you put the shiny side down. Now seal all around the edges so no steam can escape. If the ribs poke a hole through the foil tear off a new piece and place it over the other.
-- Next you have a few options. You can preheat your oven to 350 degrees and place your pan of ribs in there or you can put all heat to one side of the grill and place the pan on the other.
-- The amount of ribs you are cooking will determine the amount of cooking time needed. The more ribs the more time but regardless of the amount it shouldn't take any longer than 2 hours max.
-- Every half hour or so, you should rotate the pan.
-- After an hour you should pull ribs out and check them. To check them, simply grab the top of the ribs with 2 hands and attempt to tear them in the middle like you would a piece of paper. If they tear easily they are done if not put them in for another half hour and check again.
-- Once they are done remove them from pan so they don't sit in the juice.
-- Allow ribs to cool enough (Approx. 20 min.) so you can handle them without burning yourself.
-- Once ribs have cooled cut them by sliding sharp knife down one side of the bone and continue down the same side of each rib in the slab.
-- Place ribs into prepared sauce then place in serving pan.
-- Ribs should now be placed back into the oven or grill with the same amount of heat used for the slow cooking. This process caramelizes the sauce onto the ribs and cooks the sauce through them.
-- Once sauce starts to blacken slightly (about 15-20 min) on ribs, remove from oven/grill and drizzle sauce over the top of them.
-- Ribs are now ready to serve and enjoy.
