Barbecued Pork Ribs

From Nearline Storage
Jump to navigation Jump to search


1-2 rib racks
Rib marinade, see the ingredient list below.
Barbecue seasoning rub. Purchase a store-bought rub that is heavy on brown sugar or mix together your own using the ingredients listed below.
1-2 cups apple juice
1-2 cups of a barbecue sauce that you like

Rib Marinade

Double this recipe if cooking two racks.

2 cups orange juice
2 cups ginger ale
½ cup worcestershire or soy sauce
1 cup salt
1 1 oz package of dry ranch dressing mix

Barbecue Seasoning Rub

1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper


  1. Trim ribs of extra fat and remove the silver skin from the back of the rack.
  2. Mix marinade ingredients together In a large baking pan. Stir until salt is dissolved.
  3. Pat racks dry with paper towels and place meat side down into marinade. Refrigerate for four hours.
  4. While the racks are marinating, prepare the grill:
    1. Close the bottom vents on the grill halfway.
    2. Make a charcoal snake, two briquettes wide and two briquettes high, around the outer edge of the lower grate of the grill, up against the outer wall of the grill. This should extend about ½ of the way around the circumference of the grill.
    3. Place a 9x13 aluminum baking pan in the center of the lower grate of the grill and fill it halfway up with water.
    4. Evenly space 3-4 chunks of wood along the top of the charcoal snake to make smoke.
    5. Light 10 briquettes in a chimney starter. Once these have fully started, dump them out onto one end of the charcoal snake.
    6. Cover the grill and let it reach 275°F. Completely close the grill lid's vent.
  5. Remove the ribs from the marinade and pat dry with paper towels.
  6. Liberally coat the back, then the front, of each rack with olive oil and then sprinkle with the rub. Pat the rub into the racks to help it adhere.
  7. Place the ribs on the grill, bone side down, away from the fire. Cover and cook for one hour, maintaining 275°F by adjusting the lid vent as required. Do not remove the lid.
    • Tempurature whould be 275° for Kansas City-style racks, which have more fat, and 250° for baby back rib racks.
  8. After one hour, quickly flip the racks over end-for-end to bone side up and re-cover the grill. Cook for another hour at 275°F. Do not remove the lid.
  9. After the second hour, remove the racks from the grill and tightly wrap in heavy-duty tin foil, bone side down. Add about ½ - 1 cup of apple juice in the bottom of each foil packet while wrapping the ribs.
  10. Place foil packets on grill, cover, and cook at 275°F for one more hour. The internal temperature of the meat between the bones should reach about 207°F by the end of the hour.
  11. Unwrap the racks and baste their bottom sides with barbecue sauce. Place on grill and baste the tops. Cover and cook for 8-10 minutes, until the sauce is nicely caramelized.
  12. Serve with extra sauce.


Charcoal snake idea comes from Texas-Style Beef Brisket On A Charcoal Grill
Rib recipe from Myron Mixon YouTube video
Myron Mixon's rib marinade and rib rub recipe details from