Bbq Ribs
Submitted by guyconn
Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.
YIELD
10 servingsPREP
20 minCOOK
5 hrsREADY
5 hrsEight racks of baby backs, a good dry rub, and five hours of smoke. That’s the recipe for a backyard legend.
The ribs get coated on both sides with a BBQ rub, then wrapped in foil and left to marinate for 8 to 10 hours so the seasoning penetrates deep into the meat.
While they rest, a homemade sauce simmers with onion, apple, and green peppers until it thickens to your liking.
Then it’s time for the smoker, where low heat and patience work their magic over five hours until the meat is tender, smoky, and ready to slide right off the bone.
This feeds a serious crowd and is built for weekend cookouts, tailgates, and any gathering where you want to be the hero.
Pro Tips
- Wrapping the rubbed ribs in foil overnight lets the spices cure the meat for deeper flavor
- Keep your smoker at a steady low temperature; consistency matters more than speed with ribs
- Simmer the sauce uncovered so it reduces and thickens naturally; you control how thick it gets
- Pull the ribs when the meat starts to pull back from the bone tips by about a quarter inch
Ingredients
Directions
Mix together ingredient for dry rub.
Place on ribs coating both sides.
Wrap in foil for 8 to 10 hrs to make bbq sauce. combine all ingredients and bring to a boil. Add onion apple and green peppers simmer uncovered to the desired thickness to smoke 5 hours.
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