Let’s go with BBQ Ribs since they’re a solid pick this week with spring kicking in and grills firing up. Here’s how to cook some damn good ribs, no pussyfooting around—detailed, messy, and straight to the point.
BBQ Ribs
What You Need:
- 2 racks of pork spare ribs (about 3-4 lbs total, St. Louis cut if you’re fancy)
- 1/4 cup brown sugar
- 2 tbsp paprika (smoked if you’ve got it)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne (more if you like it to kick your ass)
- 1 cup BBQ sauce (sweet, tangy, whatever you’re into—Sweet Baby Ray’s works if you’re lazy)
- 2 tbsp apple cider vinegar
- Wood chips (hickory or Applewood) if you’re smoking, optional but fucking worth it
How to Cook It:
- Prep the Ribs, No Bullshit: Rip off that silvery membrane on the bone side—use a knife to loosen it, then yank it with a paper towel. Takes 30 seconds, don’t skip it or they’ll suck.
- Rub It Down: Mix the brown sugar, paprika, garlic powder, onion powder, cumin, pepper, salt, and cayenne in a bowl. Rub that shit all over the ribs—both sides, hard, like you mean it. Let them sit at room temp for an hour or fridge overnight if you’ve got time. Flavor sinks in better that way.
- Fire Up the Grill: Get it to 250°F (120°C). Indirect heat’s the game—coals or burner on one side, ribs on the other. If you’re smoking, soak wood chips in water for 30 minutes, drain, and toss them on the coals or in a smoker box. Smoky as hell, that’s the goal.
- Low and Slow: Slap the ribs on the cool side, bone-side down. Close the lid, let them cook 3-4 hours. Check at 3—meat should pull back from the bone a bit but not fall apart like some overcooked mush. Internal temp around 190°F if you’re a nerd with a thermometer.
- Sauce It Up: Mix BBQ sauce with the vinegar in a bowl—thins it out, adds a bite. Brush it on both sides in the last 30 minutes. Too early and it burns like a motherfucker. Crank the grill to medium (350°F) for the final 10 minutes to caramelize that shit—watch it, don’t let it char to hell.
- Rest and Rip: Pull them off, let them sit 10 minutes under foil. Keeps them juicy. Then cut between the bones and dig in—no dainty forks, just hands.
Notes:
- Oven option: 250°F, wrap in foil, same time. Unwrap and broil with sauce for 5 minutes at the end if you want a crust.
- Pair it with beer or whiskey—March weather begs for it.
