Backyard Ribs Recipe

I Don't Own a Smoker Ribs

For starters let me say that we all started making ribs on a BBQ or in the oven, so don’t be ashamed, you can make excellent ribs without a smoker. If you want to get a smoker there are introductory models that can make your job much easier, but if it’s not in the budget or you just don’t know where to begin then this recipe is for you. You can make this recipe in an oven too just omit the Amaze-N- Tube so you don’t smoke out your house. If you don’t have an Amaze-N Tube then you can also substitute a foil pouch with wet/soaked wood chips.
Prep Time: 20 minutes
Cook Time: 6 hours
Course: Main Course
Cuisine: Pork
Difficulty: Easy
Servings: 4 people
Author: Russell Bird




  • Turn your BBQ on to 225 degrees and light your Amaze-N Tube on one end and place in the BBQ.
    Remove 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. 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 Money Rub all over the meat side and the bone side of the ribs, 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 or in the oven.


  • Take your ribs to the grill and place them bone side down onto the grates or if you are using an oven place the ribs on a sheet pan still bone side down. Make sure to allow a few inches between each rack so that the smoke can get in there. Close the grill cover and wait, don’t look at the ribs for at least an hour and a half, they are fine, trust me. After 90 minutes, open the grill and spray the ribs with apple juice using a clean kitchen spray bottle. You want to coat the ribs in juice without washing away the rub you put on. Do this again every 30 minutes.
    After 3 hours on the grill you want to pull the ribs off the grill and bring them inside to wrap in tinfoil. Lay a piece of tinfoil approximately 1.5 times longer than the ribs on the counter, add 1/8 cup margarine, a splash of apple juice and a sprinkle of Motley Que Habanero Fixx rub to the tinfoil. Grab your first rack of ribs and place it on the foil meat side down. Now add more Motley Que Triple H to the bone side of the ribs. Wrap the foil tightly around the ribs, then grab a 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 2 more hours keep the temperature at 225 degrees. After 2 hours take the ribs out and open the foil pack making sure to be careful of the steam that will escape. Check the ribs for tenderness by grabbing the rack in the center and lifting, 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.


  • Assuming the ribs are ready you can place the ribs on a tray and add Motley Que Sticky Fixx to the meat side of the ribs using a grill brush. Place the ribs back on the grill not wrapped in foil but with the sauce for 30 minutes, make sure to check them often to make sure that the sauce is not over caramelizing (ie. Burning). After 30 minutes, bring the ribs off the smoker and serve them hot. I like to slice them before bringing them to the table.
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