Bradley Smoked Ribs
Craving smoky, juicy ribs? Look no further! Our Bradley smoked ribs recipe will satisfy your carnivorous cravings and make you the hero of any backyard cookout.
Ingredients
- 2 racks of baby back ribs about 2.5 pounds each
- Hickory wood chips for smoking
For the Rub:
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
For the Mop Sauce (optional, for basting):
- ½ cup apple cider vinegar
- ¼ cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
The Rubdown
- In a bowl, combine all the rub ingredients: brown sugar, paprika, garlic powder, cayenne pepper, black pepper, and salt. Mix them up real nice – that's your flavor powerhouse!
- Lay your baby back ribs on a clean surface, bone side up. Peel off the thin membrane on the back of the ribs – use a paper towel for grip if it's being stubborn.
- Massage that rub you just whipped up onto both sides of the ribs. Get in there, make sure every nook and cranny is coated with flavor. If you've got the time, cover 'em up and let 'em marinate in the fridge for 1-2 hours. Flavor party, here we come!
Let the Smoke Show Begin
- Fire up your charcoal grill or smoker. Set it up for indirect heat – that means, coals on one side and ribs on the other. Aim for a steady temperature of around 225°F (110°C). Toss a handful of hickory wood chips onto the coals for that smoky goodness.
- Place your seasoned baby back ribs on the grill, bone side down. Close the lid and let the magic happen. Time to grab a chair and soak in that smoky aroma!
The Mop Sauce Dance (Optional)
- If you're feelin' fancy, whip up the mop sauce while the ribs are smokin'. In a bowl, combine apple cider vinegar, water, Worcestershire sauce, vegetable oil, honey, salt, and black pepper. Mix it like you're mixin' up a hit song.
- Every hour or so, give your ribs a good basting with the mop sauce. Use a grill brush or a mop brush – get artistic with it! This step keeps 'em moist and adds another layer of flavor.
The 3-2-1 Symphony
- After about 3 hours of smokin', it's wrap time! Lay out two long sheets of aluminum foil. Place each rack of ribs on a sheet and drizzle with a bit of apple juice or water. Wrap 'em up tight, like you're tucking 'em in for a nap.
- Back on the grill they go, this time wrapped in their foil blankets. Let 'em hang out for 2 hours. This is where the magic of tenderness happens – they're gonna be fall-off-the-bone delightful!
- Unwrap those beauties and let 'em smoke for one final hour. This step gives 'em that perfect bark – that crispy, caramelized exterior we all dream about.
The Grand Finale
- Your meat thermometer is your best friend now. Insert it into the thickest part of the ribs, avoiding the bone. When it reads about 195°F (90°C), you're golden. It's time to unveil your smoky masterpieces!
- If you're feelin' saucy, glaze those ribs with your favorite BBQ sauce. Let it sizzle on the grill for a few minutes – just enough to caramelize that sauce into a sweet and tangy masterpiece.