Slow-Cooked Barbecue Ribs

Slow Cooked Barbecue Ribs

There is just something wonderful about slow-cooked barbecue ribs in the summertime. I've made my fair share of ribs over the years but this is the best method I've ever used.

If you like your ribs juicy, tender, and fall off the bone then this is the method you need to use. The best part about this is you can make these in the oven, your grill, or smoker.

My good friend David Farrell from posted this and as soon as I read it I just knew that I had to try it. Take some time to stop by his site to see this and so much more. My opinion is that David is the King and a master of the smoker.

He calls this method 3-2-1 Spareribs click the link to get the instructions you won't be sorry. I followed David's instructions to the letter. These turned out to be the best ribs I've ever had and Fran agreed. These ribs are Blue Ribbon Winners in any rib cook-off.

Slow cooked ribs

Fran picked up a small rack of back ribs for our local grocery store. It weighed almost 1.5 pounds which was perfect for both of us.

I prepared the ribs by removing the silver skin from the back. Then, I lightly rubbed olive oil on both sides. Next, I rubbed Penzeys Galena Street Rib & Chicken Rub generously on both sides.

The rub is a Traditional Southern-style barbecue rub and is great on ribs and chicken. We use many of the Penzeys Spices when we cook but, you can use whatever rub you prefer.

Grill Temp

I choose to use my grill using indirect heat. Since my grill is not equipped with a thermometer I had to test what setting I needed to maintain David's temperature of 230 degrees. I used this simple oven thermometer and marked my settings on the dial.

I also wanted to get that smoked flavor so I used Western Style Apple Wood Chips. I used tin foil to make small packets with a handful of wood chips and poked holes in the top. I placed two packets at a time on the heated side of the grill and changed them out throughout to cooking process.

David's method also calls for Apple Juice. So for this, I used Mott,s 100% Apple Juice.  There is much more to this process so Click on Old Fat Guys 3-2-1 Spareribs for all of the instructions.

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