How to cook the best BARBECUED RIBS!

May 10, 2024 Cody Peterson

Alright, dudes! Let's fire up the grill and tackle the manly art of cooking barbecued ribs. Grab a cold one, and let’s get into the meat of things with this no-frills, dude-approved guide.

Ingredients:

Ribs: 2 racks (about 6 lbs.) because, obviously, more is better.
Dry Rub: We're talking brown sugar, paprika, some pepper, salt, chili powder, garlic powder, and onion powder.
BBQ Sauce: About a cup, or however much it takes to paint those bad boys like you’re tagging a masterpiece.

Tools of the Trade:

Grill
Aluminum foil (the secret weapon)
Basting brush
Meat thermometer (if you’re into precision)

Dude’s Guide to BBQ Ribs:

Prep the Battlefield:

Yank off the membrane on the back of the ribs with a knife and paper towel—kinda like peeling off a sticker from new gear.

Mix all those spices together and give the ribs a good rubdown. Get in there good; it’s messy, but that’s part of the fun.

Pre-Cooking Sneak Attack (Optional but highly recommended):

Wrap the spice-rubbed ribs in foil like you’re wrapping a present—that no one can open until it’s perfectly cooked.

Bake these in the oven at 275°F for about 2 hours if you want them falling-off-the-bone later.

Fire Up the Grill:

Get that grill hot and ready, set it to medium heat, and lay those ribs down. We’re looking at about 1.5 to 2 hours of grill time. Flip them occasionally, so they get that nice char without turning into charcoal.

Boss Move – Sauce Application:

Last 30 minutes is game time for the sauce. Slather those ribs with your BBQ sauce like you’re armoring them up. Keep adding layers every 10 minutes like you're reinforcing a fortress.

Victory Check:

Ribs are done when they hit 145°F inside or when the meat pulls back from the bone like it’s retreating from battle.

Serve and Conquer:

Let the ribs rest a bit; they need a breather after that grilling session. Then, slice and serve. Stand back and watch your buddies devour them like there’s no tomorrow.