"Smoked" BBQ Ribs. Once ribs are done, brush a light layer of your favorite Traeger BBQ Sauce on the front and back of the ribs. Slice ribs in between the bones and serve with extra sauce. Simply placing BBQ ribs on the grill won't cut it.

Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. There are many right ways to prepare barbecue pork ribs, and they all are done in a smoker. You can wrap the ribs while cooking or leave them as-is (or do a combination), use a dry rub and a sauce or no sauce at all, and cook the ribs fully in the smoker for tenderness inside and outside, or finish cooking over a high heat for a crispy exterior. You can have "Smoked" BBQ Ribs using 10 ingredients and 20 steps. Here is how you cook it.

Ingredients of "Smoked" BBQ Ribs

Prepare 1 of full rack of pork ribs (St. Louis Style).
It's 2 tbs. of olive oil.
You need 1/2 cup of dry-rub seasonings (homemade).
You need 1/2 cup of BBQ sauce (homemade preferred).
Prepare of Mop:.
You need 3/4 cup of dark beer or apple juice.
Prepare 1/4 cup of apple cider vinegar.
You need 1/4 cup of water.
It's 1/8 cup of olive oil.
You need 1/8 cup of dry-rub seasonings.

A single rack of ribs will need about ½ cup of seasoning. Since ribs are a thinner cut of meat than pork butt and brisket, Aaron goes with a dry rub that's heavier on ground black pepper than salt. Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce.

"Smoked" BBQ Ribs step by step

Purchase the ribs (pork or beef) from a butcher for best quality, about a day or two before you plan to cook..
The night before, prep the ribs by removing the thin membrane off the back side of the ribs. Use a knife and pull with a paper towel for a better grip. Trim any excess fat top and bottom..
Lightly coat the ribs with oil on both sides. This serves as a bonding agent for the dry-rub seasonings to cling to..
Use about 2 tbs. of seasoning per pound of meat. Massage the seasonings into the meat on both sides and refrigerate overnight..
For the mop, combine all the ingredients in a small bowl or in a spray bottle, mix and set aside..
Prepare the grill (gas / charcoal) or smoker by cleaning the grates first. [Never use soap] When clean, use a towel to coat the grate with vegetable oil..
For a gas grill, place the wood smoking chips in a small metal pan and cover with foil. Poke holes in the top. [Or, use a small hand-size disposable aluminum pan].
Heat the gas grill (use 2 burners, 1 in between is off). Place the wood chip pan on a heated grate. For charcoal grills, a few chips will be placed on the briquettes when they are white and hot..
For charcoal grilling, divide the heated briquettes evenly to 2 sides, leaving the center free and clear. Place a small aluminum pan with water next to the coals to add moisture to the heating process. Close the lid and open the vents..
For gas grilling, reduce the heat to achieve the ideal cooking temperature. Place a small pan of water on a grate near the back..
The ideal grilling temperature is 200-240º F on the cooking or meat side. Use an oven thermometer to check, since grill gauges are not that accurate..
Place the ribs (room temp) bone-side down, not over or on top of any direct heat. Cover with the lid and cook slowly avoid opening the lid..
Check every 45 minutes for heat temperature, water level is good, to add charcoal / chips, and to brush or “mop” the ribs..
At the 2.5 - 3 hour mark, check the ribs to see if they’re near done. A meat thermometer will read 160˚ when done. Or, using a toothpick, probe the meat for tenderness..
Almost near perfect....
Tip 1: For the last 30 minutes, mop the ribs heavily and then wrap in foil with the sealed side up. Place them on the grill (non-heat side) to slowly heat. Or....
Tip 2: When the ribs are near done, you can add the BBQ sauce to the top and continue heating for 10 minutes. [Or as the Pit-Master BBQ teams do, use the sauce just for dipping.].
Tip 3: If the outdoor smoke grilling process time is limited (weather), complete the cooking in the oven with the meat mopped and wrapped..
Final Tip: The key to great ribs is balance. There’s a balance in your seasoning, moisture, and smoke. Again, think slow and low. A good rack of ribs when properly cooked will take 3-5 hours depending on thickness..
And, when done, your plate should look like this....

Special equipment: You'll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). If you do use a grill, wrap the ribs in foil and put a thin layer of BBQ sauce on the bottom of the foil before wrapping to prevent the ribs from sticking. Place them on the grill on low heat, cover, and let them cook for about two - three hours or until done. The jargon butchers use to name different rib cuts can be confusing. Baby backs lie near the spine.