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
![smoking hot bbq extravaganza](https://bbq-book.com/wp-content/uploads/2024/06/smoking-hot-bbq-extravaganza.jpg)
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.