Get ready to embark on a culinary adventure with these Enchanted Smoked Ribs! Our magical dry rub, sprinkled with paprika, garlic, and a hint of cayenne, will transport your taste buds to a flavour fairyland. Using the mystical 3-2-1 method, we smoke these succulent ribs to perfection on a kettle BBQ.
But here's the twist – in the final hour, we brush on a spellbinding THC-infused BBQ sauce. This enchanting elixir not only adds a luscious, smoky glaze but also a whimsical touch that'll leave you in a delightful daze. Perfect for a magical feast under the stars, these ribs promise to make your BBQ gatherings legendary. Enjoy responsibly and may your taste buds (and mood) be ever so merry!
Dosing:
Using our infused BBQ sauce you can control your dosing to your liking!
Ingredients:
For the Dry Rub:
1/4 cup paprika
1/4 cup brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper (adjust to taste)
For the Ribs:
2 racks of pork ribs (baby back or spare ribs)
Apple juice (for spritzing)
BBQ sauce (optional, for the final step)
Tools Needed:
Kettle BBQ
Charcoal and wood chips (preferably applewood or hickory)
Aluminum foil
Spray bottle
Meat thermometer
Instructions:
Prepare the Dry Rub:
Step 1:
In a bowl, mix paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Ensure the ingredients are well combined.
Prepare the Ribs:
Step 2:
Remove the membrane from the back of the ribs. This helps the seasoning penetrate the meat better and results in a more tender rib.
Step 3:
Generously apply the dry rub to both sides of the ribs, making sure they are evenly coated. Let the ribs sit for at least 30 minutes to allow the rub to penetrate the meat. You can also let them marinate in the refrigerator overnight for a deeper flavor.
Prepare the Kettle BBQ:
Step 4:
Set up your kettle BBQ for indirect cooking by placing the charcoal on one side of the grill and leaving the other side empty.
Step 5:
Light the charcoal and let it burn until it turns white and is covered with ash.
Step 6:
Add a few wood chips on top of the charcoal for smoking.
Smoking the Ribs (3 hours):
Step 7:
Place the ribs on the grill grate on the side without the charcoal (indirect heat).
Step 8:
Cover the grill and maintain a temperature of around 225°F (107°C). Use the vents to regulate the temperature.
Step 9:
Smoke the ribs for 3 hours, adding wood chips as needed to maintain a steady smoke.
Wrapping the Ribs (2 hours):
Step 10:
After 3 hours, remove the ribs from the grill.
Step 11:
Lay out a large sheet of aluminum foil for each rack of ribs. Place the ribs on the foil and spritz them with apple juice.
Step 12:
Wrap the ribs tightly in the foil and return them to the grill.
Step 13:
Cook for another 2 hours at 225°F (107°C). This step helps to tenderize the ribs.
Finishing the Ribs (1 hour):
Step 14:
After 2 hours, carefully unwrap the ribs and place them back on the grill.
Step 15:
Cook for an additional hour to firm up the bark on the outside of the ribs. You can brush on BBQ sauce during the last 15-30 minutes if you prefer sauced ribs.
Step 16:
Keep an eye on the temperature and make sure the ribs don't burn.
Check for Doneness:
Step 17:
The ribs are done when they are tender and the meat pulls away from the bones easily. The internal temperature should be around 190-203°F (88-95°C).
Serve:
Step 18:
Let the ribs rest for 10-15 minutes before slicing.
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