Introduction:
Smoking pork ribs on your 22-inch Weber grill is not just a cooking method; it's a culinary adventure. Infusing your ribs with the aromatic essence of hickory wood chips adds a layer of complexity to the flavor. To take your ribs to the next level, we’ll guide you through the art of smoking pork ribs and finishing them with a tantalizing BBQ sauce that will make your taste buds dance. And wow your guest will come back for more anytime. Crown you Queen or King of the BBQ.
1. Choosing and Preparing the Ribs:
Begin with selecting high-quality ribs, removing the membrane this is a very crucial step I see a lot of folks skipping this step. Normally called the silver skin or sinew it's a crucial step in achieving a well-cooked rib that is not chewy. Next generously seasoning the ribs with Garlic powder, Onion powder, paprika, salt and pepper Let the ribs absorb the flavors for at least an hour, enhancing their taste and tenderness.
2. Setting Up Your Weber Grill:
Prepare your 22-inch Weber grill for indirect grilling. Soak mesquite wood chips in water for at least 2 hours to ensure a slow, smoky burn. Control the temperature at 225-250°F (107-121°C) for optimum smoking. This ensures your ribs are not under cooked nor over cooked.
3. The Smoking Process:
Add the soaked mesquite wood chips to the charcoal, allowing the ribs to absorb the delightful smokiness. Smoke the ribs indirectly, periodically adding more wood chips to maintain the smoke production. Patience is key; let the ribs smoke for 4-6 hours until they achieve the perfect tenderness and a beautiful smoky crust.
4. Creating the Perfect BBQ Sauce:
While your ribs are smoking, whip up a delicious BBQ sauce. In a saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and a dash of hot sauce for a spicy kick. Simmer the mixture on low heat, stirring occasionally, until it thickens to your desired consistency.
5. Applying the BBQ Sauce:
During the last 30 minutes of smoking, generously brush the ribs with the homemade BBQ sauce. Allow the sauce to caramelize, creating a sticky, flavorful glaze. Repeat the brushing process every 10 minutes to build up layers of savory goodness. This makes sure you sauce will not burn and will have a great warm smokey flavor.
6. Testing and Resting:
Check the ribs for doneness – they should have a beautiful, caramelized color and an internal temperature of 190°F (88°C). Once they pass the test, remove them from the grill and let them rest for 10-15 minutes. Resting allows the juices to redistribute, ensuring a moist and tender bite. Cover with foil to keep the juices and keep it moist.
7. Serving and Enjoying:
Finally, slice the ribs between the bones, serving them with an extra drizzle of the BBQ sauce. Accompany your ribs with classic sides like coleslaw, cornbread, and grilled vegetables for a complete barbecue experience. Gather your friends and family, dig in, and savor the fruits of your smoky labor.
YouTube video recipe below.
Conclusion:
Smoking pork ribs on your 22-inch Weber grill with hickory wood chips and finishing them with a homemade BBQ sauce is an art that elevates backyard cooking to gourmet levels. The combination of smoky tenderness and tangy sweetness creates a culinary masterpiece that will have everyone asking for seconds. So, fire up your grill, embrace the smoky aroma, and indulge in the irresistible pleasure of perfectly smoked BBQ pork ribs. Happy grilling!
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