Beginner Dry Rub Smoked Pork Ribs

These Beginner Dry Rub Smoked Pork Ribs are easy grilled ribs, perfect for the first-time griller, but delicious enough for the seasoned pro.

‘Can you smell that?‘ A line my grandfather used to say about 45 minutes into the 2-hour drive to the beach. It was more of a statement than a question, his little game with us, his 4 grandchildren loaded in a row in the back seat doing out best to contain our excitement for our families annual trip down to the ocean.

He would get us all amped up and excited, and we’d still have so long to go. And then, at some point, something in the air would change, you’d pass the same familiar landmarks and take a deep breath, filling your lungs.

You could smell it.

And that’s when we’d really get excited.

That line has become an expression of mine. As the sun lingers longer into the horizon and the morning air fills with songbirds earlier each day, I can’t help but think, “Can you smell it?”

It’s the waning of winter, cold days, and gray skies. The scent of heavy pollen, fresh cut grass, and the smell of the world blooming with every moment of additional sunlight. It’s the smell of charcoal, propane, fire, and most of all meat.

For myself, GirlCarnivore, it’s the unofficial start of grilling season. It’s when people start throwing the covers off of their rusted-out classics and start eyeing up the stainless steel-lined aisles like they are shopping for the latest model, and they want all the old-fashioned American muscle they can get.

As we inch closer to Memorial Day, getting outside, catching up with family and friends around the grill is going to be on the top of everyone’s mind. And guess what, I can smell it coming. Baby, you’d better believe I’m getting excited.

How about it? Can you smell it?

Now let’s talk about these sexy pork ribs. This recipe is the perfect outside grilling and entertaining recipe for the season! I broke it down, so you can use pre-made rubs and sauces if you want and still have the best damned finger licking barbecue on the block. Whether you are a pro, or a grilling newb, you can handle this one and everyone will think you’re an expert!

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5 from 1 vote

Beginner Dry Rub Smoked Ribs

These ribs are perfect for every level griller because they don’t rely on a tested homemade spice blend, basting for hours, or careful maintenance. Really, the only additional equipment you may want to have is a rib rack to stand them up. And that’s not even a must.

Author: Kita Roberts

Ingredients

• ▢ 2 to 4 racks pork ribs Baby backs or St. Louis Style
• ▢ 1 cup spice blend of choice – use something with a hint of heat and a hint of sweet for a classic hit
• ▢ *additional salt if needed for the blend
• ▢ 1 cup apple cider vinegar
• ▢ 2 cups barbecue sauce* if desired

Instructions

• Prep your ribs by removing from the packages, patting dry and arranging on a clean flat work surface. Work carefully to remove the membrane along the back of the ribs, if it hasn’t already been trimmed for you.
• Rub the ribs in a heavy coating of the spice mixture, wrap tightly in plastic wrap and let rest in the fridge for one hour.
• Preheat your grill for indirect heat by lighting the burner on one side to high, and the others to low. Set the grill to maintain a heat around 225/250 degrees F. Arrange a small aluminum pan with a bit of water in it off on to the side of the grill over the grate.
• When the grill is ready, arrange the ribs, bone side down (or in a rib rack) over the indirect heat. Cover and let grill for 45 minutes.
• Spritz the ribs quickly with a light coasting of the apple cider vinegar and close the grill again. Allow the ribs to continue cooking, spritzing as you feel needed, for a total of 3 hours.
• At this point, if you are going to use sauce, quickly baste the ribs in sauce and fire over high heat to get a nice sear – but move quick – as any sugars in that sauce will caramelize quickly and burn!
• Rest the ribs for 5 minutes before slicing and serving.

Notes

Add the flavor of real wood smoke to your gas grill by wrapping wood chips in foil and placing them over the direct heat. They can be replaced every 45 minutes, but not really do much good after the first batch.

Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

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