No need to make ribs harder than they have to be.
We may want to think of barbecuing ribs as a magical ritual cooked up by only the best Hogwarts students – and reinforced by the famously guarded recipes that top pitmasters keep to themselves. But if you ignore the mysticism and do the basics right, you’ll start getting accused of witchcraft yourself.
The following recipe is the brainchild of Scot, Rocky and Bailey Kee, the purveyors of Little Pig Town BBQ. Little Pig Town has won 28 Grand Championships on the BBQ circuit since they started competing in 2008 – and won the KCBS (like the BBQ world NFL) pork team of the year in 2009. In short, they know how to BBQ and are nice enough to let us know too.
The key to this method is simplicity. It will take 2 hours and doesn’t take much prep work. Just season the ribs with Big Poppa Smokers Desert Gold seasoning, or a rub of your choice, and get them on the grill.
You’ll want to cook on anything that allows you to get the ribs a little smoky. That can be a gas or charcoal grill, a Traeger, a Big Green Egg, a Kamado Joe or any other kind of smoker. The Little Pig Town team uses a barrel smoker.
If you aren’t using a smoker, don’t be worried. Just set up a “cool” side of your grill where the ribs will fit. For gas that means only lighting one burner on one far side of the grill. For charcoal it means only setting up charcoal on one side of the grill. You’ll cook with the lid down on your grills so that you get the oven effect. Get the temperature to 300 and cook.
The only other thing you need to know is what Little Pig Town calls the Flip and Spin method. And that’s all there is to remember. Every 20 minutes, flip the ribs over and spin them 180 degrees. At two hours, they’ll be done.
If you like ‘em messy, add BBQ sauce after they are done – or five minutes before they are finished.
Now tell everyone that you gleaned the recipe from a talking mirror.
Snake River Farms Kurobuta Pork Spare Ribs
Seasoning or Rub
BBQ Sauce (optional)
Remove the thin membrane on the bone-side of your ribs. Then cover the ribs in your rub or seasoning blend. Don’t be skimpy.
Set up your grill or smoker for 300 degree heat. DO NOT cook the ribs over direct flame. Lay the ribs on the grill, bone-side facing down to start.
Flip them over and spin them 180 degrees every 20 minutes for two hours (a total of 6 flip and spins). Pull them off the grill and let rest for 15 minutes.
If using BBQ sauce, either add it with 5 minutes left to cook or just spread it on the ribs immediately before eating.