Hot and Fast Ribs
You want ribs, but don’t have 6 hours to do them the way you always have, well here is a recipe to get ribs done in 3 hours or less. You are going to need to pay close attention to the ribs so you don’t burn them, but with the right care and attention you can make perfect ribs in no time.
Servings: 4 people
Ingredients
- 2 each Racks of pork side ribs, St. Louis Cut.
- 4 tbsp Mustard
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup Apple Juice
- ¼ cup Margarine
- 1 bottle Kosmos Q Pineapple Heat Rib Glaze
- ½ bottle BBQ Sauce
Instructions
Preparation
- Turn your smoker on to 350-375 degreesRemove the membrane from the back of the ribs by grabbing it with a paper towel and pulling it off. Use paper towel to pat the ribs dry. Trim off one or 2 bones on each end of the racks and square off the bones so that each rack is a perfect rectangle with straight even edges and all the bones are the same length. Add mustard to the tops and bottoms of the ribs, this will act as a binder to help your seasoning stick to the meat. Sprinkle the Rub all over the meat side and the bone side of the ribs, be quite liberal and use more than you think you need. Let the ribs sit at room temperature meat side up for 20 minutes to allow the rub to go into the meat, you will notice that the ribs will appear to get moist after 20 minutes. You are now ready to put them on the grill.
Cooking
- Take your ribs to the grill and place them bone side down onto the grates. Make sure to allow a few inches between each rack so that the smoke can get in there. Close the grill cover and check on the ribs every 30 minutes to make sure you are not burning the bone side of the ribs. Every 20-30 minutes, open the grill and spray the ribs with apple juice using an atomizer or a clean kitchen spray bottle. You can add some other things to the apple juice like apple cider vinegar (for flavour) or grenadine (for colour), test it out to see how you like it. You want to coat the ribs in juice without washing away the rub you put on. Do this again every 20-30 minutes whenever the ribs start to look dry on top or when the ribs start to look too dark from the heat.After 1.5 hours on the grill or when the ribs achieve a rich mahogany colour you want to pull the ribs off the grill and bring them inside to wrap in tinfoil. Lay 2 pieces of tinfoil approximately 1.5 times longer than the ribs on the counter, add 1/8 cup margarine, ¼ bottle of Kosmos Que Pineapple Heat Rib Glaze and another sprinkle of Money BBQ Rub Seasoning to the tinfoil. Grab your first rack of ribs and place it on the foil meat side down. Now add more seasoning and rib glaze to the bone side of the ribs. Wrap the foil tightly around the ribs, then grab the second sheet of foil and wrap them again making sure that the foil is not punctured by the bones. Now repeat this whole process for the second rack of ribs.Place the ribs back on the grill wrapped in foil meat side down for 1 more hour keep the temperature at 350 degrees. Make sure to check the ribs for tenderness after the first 30 minutes and every 20-30 minutes afterwards. To Check the ribs for tenderness you just grab the rack in the center and lift gently, if the meat starts to pull away from the bones then you are ready, if the rack picks up and stays firm then you might want to put them back on the grill for 30 more minutes.
Finishing
- Once the ribs are tender enough you can remove them from the smoker and coat them in a glaze of the Kosmos sauce. Place them back on the smoker bone side down for 3-5 minutes to set the sauce, make sure you don’t let the bones burn because the smoker is still quite hot. Once the sauce is tacky you can pull the ribs off and slice and serve.
Tried this recipe?Let us know how it was!
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