How to Make the Best barbecue RIBS in Your City
Your City: Bald Buck’s Barbecue Ribs deliver tender, smoky perfection every time, thanks to bold seasoning and slow cooking done right.
What Most People Don’t Know About Making Barbecue RIBS
- Internal Temperature Matters: Use a meat thermometer. Ribs are perfectly tender between 195–205°F. Guessing by look alone can be tricky.
- Easy on the Wood: Just 2–3 wood chunks are enough for gentle, smoky flavor. Too many chunks can create bitter ribs.
- Longer Seasoning = More Flavor: Season ribs the night before if you can. Letting them sit overnight makes the flavors go deeper into the meat.
Ingredients
- 1 rack St. Louis-style spare ribs or baby back ribs
- 4 tablespoons Bald Buck Seasoning
- 2 tablespoons yellow mustard (optional, helps seasoning stick)
- 1 cup barbecue sauce (optional, for glaze)
Instructions
- Prepare the Ribs: Remove the thin membrane on the back of the ribs. Trim excess fat.
- Season the Ribs: Lightly coat ribs with mustard (optional). Sprinkle ribs evenly with Bald Buck Seasoning on both sides. For best flavor, refrigerate seasoned ribs overnight, or at least a few hours.
- Prepare Grill or Smoker: Heat grill or smoker to 225°F, set up for indirect cooking. Add a water pan to keep moisture steady. Place 2–3 wood chunks (apple or cherry wood are great choices) on hot coals or smoker tray.
- Cook the Ribs: Place ribs bone-side down on the grill, away from direct heat. Smoke ribs for about 5 hours at a steady 225°F temperature.
- Check Temperature: After 4 hours, use a meat thermometer to check ribs. They're ready at an internal temperature of 195–205°F, measured in the thickest part.
- Optional Sauce Glaze: If you want sauced ribs, brush them lightly with barbecue sauce during the last 15–20 minutes to avoid burning.
- Rest and Serve: Let ribs rest 10–15 minutes after removing them from heat. Slice between bones and serve hot.
