Father’s Day is just two days away and I’m gearing up for a day of BBQ’ing with my boys. To start things off I’m stocking up with a few of my favorite Kingsford items, things like Kingsford Charcoal Briquets, lighter fuel and hickory smoking chunks. We are making a few things, but the star of the show will be these pork ribs.
Sure they are a little more work, but the payoff is tender to the bone meat that easily pulls away from the bone. To make sure everything goes according to plan, here are some of my best tips:
- Of course start with Kingsford products.
- Place a shallow pan in the center of the BBQ and fill it half way up with water.
- Place the charcoal around the pan and heat them up until they are white hot.
- Add water-soaked (soaked for 30 minutes) hickory wood chip on top once the coals are hot.
- Add the ribs, place the cover on top and smoke the ribs at 225 – 250 degrees F for about 4-5 hours or until the meats starts to shrink and pull away from the bone by about 1/4 inch.
- Make sure to ventilate the BBQ for smoking. Pro tip: White smoke is good. Black smoke is bad.
- If the smoke starts to die, add more wood chips as needed. Don’t over do this or it will leave a bitter taste to the meat.
- Baste or mop the ribs sparingly to prevent drastic temperature changes every time you pull back the top. If using a sugar based sauce, mop ribs the last 30 minutes to prevent burning.
Now that you have the ribs handled, you can entertain, catch up and enjoy your Father’s Day while the ribs smoke away–just don’t go off leaving your ribs unchecked and unattended to. Trust me, it’s easy to do when most of the work is hands off, but one year, my rookie year of barbecuing, I did just that. I left the house and forgot all about them. By the time I did remember they were burnt and I considered myself lucky for not burning down the house.
I hope everyone has a great Father’s Day! See you Monday.
- 2 baby back rib rack
- 2 cups your preferred BBQ sauce or dry rub
- Place a shallow pan in center of BBQ and fill pan with water 1/2 way up. Arrange Kingsford Charcoal Briquets around pan. Heat briquets until white hot. Add water soaked (soaked for 30 minutes) wood chips on top of briquets. Place ribs over water filled pan. Let smoke at 225 degrees for 4-5 hours, or until meat starts to pull away from bone by 1/4 inch. Remove the ribs from the grill and serve immediately.
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.
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