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BBQ Ribs Recipe

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This recipe for BBQ Ribs, by , is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Matt Hanna


Spice rub
BBQ sauce
Wood chips (apple, cherry, peach, and hickory recommended)
Apple juice or beer


Rub the meat with favorite rub the night before.

Light the grill set-up the plate setter for indirect cooking.

Add another layer of rub to the meat.

.....STEP FOR A SMOKER: Once temp stable pull out plate setter and add wood/smoke. Replace the plate setter. Place a drip pan with apple juice or beer on the plate setter and then add the grill grate on top of the drip pan. This will keep the grill moist for the long cook.

.....OPTION 1:

Cook indirect at 210 degrees for 7 hours. Use a vertical rib rack if you have one.

During the last hour take out of the vertical rack and lay ribs flat on grill and sauce them with favorite BBQ sauce.

.....OPTION 2:

Cook between 225 and 250 degrees for 2 hours. Use a vertical rib rack if you have one.

Put ribs in a foil pan with a small amount of liquid (6-12 oz of apple juice or beer) and cover with foil. Add back to the grill for another 2 hours. Longer will make them more tender, but can turn into “mush” if too long.

Finish with BBQ sauce over direct heat for 30 minutes around 250 to 300 degrees. Just to char and caramelize the bbq sauce.

Personal Notes:
Personal Notes:
This is for a smoker or Green Egg specifically, but most of this can be followed on a normal grill or even in the oven and finished on a grill.

Recently I have switched to the first option. It is simpler and I think the results are great. Hard to tell much of a difference in my opinion between these methods.




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