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BBQ, Smoking, & Grilling
BBQ

BBQ Rib Success - First Time's the Charm

Steve | May 14, 202010:12 AM     18

My wife is from Memphis, we live in the DC area, and I am a BBQ snob. I never wanted to put in the time to do it myself, so we made do with various less-than-satisfying local versions for years. We have access do good chopped pork locally, some good brisket (wife does not recognize this as bbq), but not pork ribs.

So the pandemic has me grilling outdoors a lot and finally I tried ribs. My goal was to smoke for 3 hours using the most rudimentary black kettle with lump hardwood charcoal plus large hickory chunks. I used a dry rub we bought on a trip to Memphis, Wild Hog. It does not have sugar.

The ribs only made it to 2 hours and 30 minutes. The only mistake I made was to let too much time go by near the end, the heat built up too much, and in those last 30 minutes the ribs blackened. At the end I put on a wash of Interstate BBQ sauce and cooked it on.

The ribs were so far superior to what I normally have access to. Gorgeous bark (though a bit too black) moist meat with a bit of pull, deep smokey flavor, some rosiness, and richness from the rendered fat. The best ribs I've had in years.

I think I can get them better by checking a little more often. Still, I was really surprised about how easy it was to outdo the local competition.

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