Pork back ribs. Seasoned with paprika, onion powder, garlic powder, salt pepper. On the grill at 250 for 4 hours. Spritzed with apple juice 3 times during. Sauced them for the last 20 min. The best and easiest ribs I've made.
by bankviewman
2 Comments
Demolition1987
I do them both ways, depends on my mood I guess, turns out good either way. Although I must admit, the best ribs I’ve ever smoked were just spg, no sauce, nothing fancy at all and no wrap. I think most people ( including myself) over think the entire process.
18MirroredWorld
Last time I did no wrap I cooked my ribs using the same time / temp as you, but I used Meatchurch Holy Gospel and was really disappointed with how charred the exterior got – guessing the rub has more sugar in it than I realized. Need to redeem myself and do a rub like yours next time to confirm my suspicions, but this post gives me hope.
2 Comments
I do them both ways, depends on my mood I guess, turns out good either way. Although I must admit, the best ribs I’ve ever smoked were just spg, no sauce, nothing fancy at all and no wrap. I think most people ( including myself) over think the entire process.
Last time I did no wrap I cooked my ribs using the same time / temp as you, but I used Meatchurch Holy Gospel and was really disappointed with how charred the exterior got – guessing the rub has more sugar in it than I realized. Need to redeem myself and do a rub like yours next time to confirm my suspicions, but this post gives me hope.