Perfect ribs are the Holy grail of backyard BBQ .. I am not speaking of my usual grilling . This is BBQ talk tonight . If you are unsure of the difference between grilling and BBQ then you probably get “Your not from around here are ya boy” a lot and perhaps drive a Prius or something . That’s Fine, I will not hold that against you. I will also not be teaching you how to make perfect ribs….That is beyond me…I admit it. I have tasted perfect ribs..there is a little hole in the wall in Tuscaloosa Alabama called Dreamland BBQ . That pit has been turning out perfect ribs every day since 1958. There are franchised locations now but its not the same. BBQ is like blues music ..there might be people who can do the exact same thing but somehow if its not in your soul it does not work . Back in 58 John “Big Daddy” Bishop was trying to decide if he wanted to open a mortuary or a restaurant and prayed about it. God told him to open a restaurant . I have been told God is REALLY good at advice ..John might have been the best in the world at embalming but I doubt if he would be quite as famous. These days his throne like chair sits empty but his spirit lives on in his beloved BBQ joint. That place turns out perfect ribs…Memphis has several joints that make perfect ribs. The best I have ever managed is pretty good ribs…I suspect if I had a few years to spare I could learn to BBQ perfect ribs….perhaps when I retire. For now I will share with you the secret of pretty good ribs…real wood will produce better results but since most folks do not always have that on hand we are using real wood charcoal from Royal Oak.
This takes time….a couple of days in all… Here is what you need.
1 gallon apple juice
Sea Salt in grinder
Course ground black pepper
Royal Oak real wood charcoal ( do NOT substitute anything else)
Pabst Blue ribbon Beer ( 12 pack)
24 hours or so before you want to eat you need to prep the ribs.
Remove the membrane from the ribs. If you are unsure how to do that a quick you tube search will assist you. It is important so do not skimp on this step.
After removing the membrane put the ribs in whatever container you have available and cover them with apple juice. At this time you also need to start soaking your hickory chips in water. Let both items soak 16 hours or so.
About 8 hrs before dinnertime you need to get started . Load your smoke box with Royal Oak
if you use charcoal starter ( not the best way but its fine) presoak the coals and open a PBR.
Drink the PBR then soak the coals once more. Open another PBR drink it then light the coals.
You are going to want to keep the heat low…you should know your grill and the airflow/charcoal ratio needed to create this from past experience .
When the heat is near what you think it needs to be IN THE MAIN GRILL AREA not the smoker box
(250 or so is about right ) take your ribs out of the apple juice and do a rub with the brown sugar .
Sprinkle the soaked wood chips over the fire put the ribs on the grill. ..note that about every 30 min or so you want to add some wood chips to the smoker box…do not open the main grill any more then you have to.. Close it and let it smoke an hour or so. Drink another PBR
After about an hour the brown sugar should be caramelized ..flip the ribs and dust more brown sugar and add a little salt and pepper Drink still another PBR
after another hour or so take the ribs off and wrap them in foil…mix the apple juice you marinated the ribs in with whatever brown sugar you have left …cook until falling off the bone.
Eat while drinking the rest of the PBR.