Smoked Pork Ribs on the Weber Kettle
Super simple backyard barbecue ribs on the Weber Kettle
Ingredients
- 1 rack Baby Back Ribs
Dry Rub
- 1/2 Tbsp Morton's Kosher salt
- 1/2 Tbsp Dark brown sugar
- 3/4 tsp Cracked peppercorns
- 3/4 tsp Garlic powder
Sauce
- 1/4 Cup Your favorite BBQ Sauce
Instructions
- Prepare your ribs by removing the membrane, small bones, flap, and scraggly pieces.
- Apply dry rub to bone side and meat side of the ribs.1/2 Tbsp Morton's Kosher salt, 1/2 Tbsp Dark brown sugar, 3/4 tsp Cracked peppercorns, 3/4 tsp Garlic powder
- Get your Weber Kettle to 250F for smoking.
- Once at 250F, place your ribs in the cool zone - opposite of your fire. Add a chunk of your favorite hardwood; I used a chunk of cherry for the first hour.
- Every hour or so, add another chunk of hardwood. The second hour I added a chunk of Pecan.
- Allow the ribs to come up to around 175F - 180F internal.
- Once they reach around this temperature, you can wrap with aluminum foil.
- You can use any number of ingredients in your aluminum foil wrap. I prefer to spritz with a small amount of water. Once wrapped, return to your weber kettle meat side down.
- When wrapped with aluminum foil, it will only take 30-45 minutes for the ribs to reach tenderness.
- After 30 minutes, use the bend test to see if the ribs are tender. Pick the ribs up at the 5th bone with a pair of tongs. When tender, the ribs should bend at a 45 degree angle. Combine this with the tear test to see if the meat pulls cleanly away from the bone. Ribs typically finish at around 195-205F internal.
- Allow the ribs to rest on the counter for 10-15 minutes or until the internal temperature is between 145 - 165F. During this time, put your barbecue sauce on your ribs. You can also "paint" the sauce on with a basting brush.1/4 Cup Your favorite BBQ Sauce
- Once rested, slice between the bones and enjoy!