Ribs smoked to perfection in half the time? Absolutely! This party ribs recipe promises all the flavor and tenderness of slow-cooked ribs but in a fraction of the time, so you can enjoy your feast without spending the entire afternoon tending to the grill. These sweet, sticky, and smoky party ribs are guaranteed to be a hit any day of the week, and trust us, you need to give them a try!
INGREDIENTS
- 1 Rack of Pork Back Ribs
- Yellow Mustard (as a binder)
- Favorite BBQ Rub for Ribs
- ½ Stick of Butter
- ⅔ Cup of BBQ Sauce
PREP
Let's start by removing the membrane from the back of the ribs. Use a butter knife to wedge between the membrane and the meat, then carefully pull it off. Next, cut the ribs between the bones to create individual portions.
Now, let's season the ribs. Apply a thin layer of yellow mustard followed by a medium coating of BBQ rub. Be cautious not to over-season, as there's more surface area when the ribs are cut into singles. Let the seasoned ribs sit for about 20 minutes while you prepare your grill, aiming for a temperature between 275°F-300°F.
For this recipe, we'll be using the Slow ‘N Sear Kettle Grill with the Slow ‘N Sear Deluxe insert for indirect cooking. Light about 20 briquettes in the corner of the Slow ‘N Sear and add another ½ chimney of unlit briquettes next to them. Close the lid and allow the grill to stabilize at the desired temperature.
Once the grill reaches 275°F-300°F, place the individually cut ribs on the grill opposite the coals. Add a couple of cherry wood chunks for that extra smoky flavor, then close the lid and let them cook for 1 hour. After an hour, quickly flip the ribs to ensure even cooking, then continue to cook for another hour.
After the second hour, transfer the ribs to a foil pan. Add the butter and BBQ sauce, then cover with aluminum foil and return to the grill for another 30 minutes, or until the ribs are tender to your liking.
Once the ribs have become tender, quickly toss the ribs in the pan to make sure they are nicely coated before removing them from the foil pan and digging in.