Ribs – Bleecker Food

Texas has been my (Michael) home for close to 20 years now. Wide open plains, panoramic sunsets, diverse food, down to earth people, and BBQ are some of my favorite things about this great state. Texas does beef BBQ really well. Brisket (and burnt ends!) will put a smile on my BBQ-sauce-slathered face faster than you can say, “Sweet Baby Ray’s,” but I’m from Memphis, so pork ribs have forever have a special place in my heart. A rack of pork ribs might be one of the best things on this earth – besides my beautiful wife and 4 boys, of course. But right after them, it’s pork ribs.

Here’s how we do ribs.

What you’ll need:

Pork ribs
Rib rub
Mustard
(2) Apples
Apple juice
Wood chunks for smoke
Bacon grease
Aluminum foil
BBQ sauce (our favorite recipe is below)

Set your grill up for indirect cooking at 325° (I cook on a Big Green Egg).

Add pre-soaked wood to the coals. Woods like cherry, hickory, maple, pecan, and oak work great with pork.

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Cover your drip pan with aluminum foil, fill half of the pan with water, and add apples to bring some sweetness to the steam.

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I put aluminum foil on the rib rack to keep it from moving around while I grill.

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Remove the membrane and cover the ribs with mustard to help your rub hang on. Liberally apply your favorite rub. *I use a rub my cousin makes, but there are other great rubs out there.

Let the ribs sit at room temperature for 30 minutes before grilling.

Place ribs on the grill for 2 hours at 325°. Brush on bacon grease and close the lid.

After 2 hours, remove the ribs and wrap them in aluminum foil, but leave a small opening.

Pour in a small amount of apple juice and crimp the edges of the foil. Put them back on the grill for another hour. This will help tenderize your ribs.