This smoky BBQ recipe transforms simple ingredients into a flavor-packed, finger-lickin’ delight that’ll make your taste buds dance.
Get ready to add some serious sizzle to your grill game! This smoky BBQ recipe is about to become your go-to for juicy, finger-licking meats and tangy, unforgettable flavors. Stick around—I’ve got all you need from marinades to grilling tips and some humor sprinkled in like magic BBQ dust.
Smoking Hot BBQ Extravaganza
Brace yourself for a flavor explosion! This smoky BBQ recipe will make your taste buds clamor for more. Fire up the grill, because we’re about to make magic happen.
- Cooking Method: Grilling
- Prep Time: 20 minutes
- Cooking Time: 4-5 hours
- Cuisine Type: American
Ingredients
- 1 rack of pork ribs (about 3 pounds)
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 cup BBQ sauce (your choice)
- Hickory wood chips
Cooking Instructions
- Preheat your grill to 225°F (107°C).
- In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, cumin, and cayenne pepper.
- Pat the rack of ribs dry with paper towels. Rub the spice mixture all over the ribs, ensuring an even coat.
- Soak hickory wood chips in water for 30 minutes, then drain.
- Add the wood chips to your grill following the manufacturer’s instructions.
- Place the ribs bone side down on the grill. Close the lid and cook for 3 hours.
- After 3 hours, wrap the ribs in aluminum foil and continue cooking for another 1-2 hours.
- Unwrap the ribs and brush with BBQ sauce. Grill for an additional 15 minutes, basting with more sauce every 5 minutes.
- Remove from the grill and let the ribs rest for 10 minutes before slicing and serving.
Suggestions
- Alternative Ingredients: Swap pork ribs with beef ribs. Love chicken? Go ahead and use chicken thighs.
- Garnishing: Serve with coleslaw, pickles, and a sprinkle of fresh chopped parsley.
- Cooking Tips: Keep a water spray bottle handy to control flare-ups. Always cook low and slow for the best results.
