BBQ Ribs — Slow-cooked pork ribs with spice rub and barbecue sauce

A cornerstone of American barbecue culture with distinct regional styles across Memphis, Kansas City, Texas, and the Carolinas. Whether slow-smoked, grilled, or oven-baked, the goal is the same: fall-off-the-bone tender meat coated in a flavorful rub and finished with tangy, sweet barbecue sauce.

Instructions

1. Remove the thin membrane (silverskin) from the bone side of the ribs using a paper towel for grip. Pat dry.
2. Combine all rub ingredients. Rub generously over both sides of the ribs. Rest 30 minutes at room temperature.
3. Choose your cooking method:
4. Oven: Preheat to 275°F. Wrap racks tightly in foil. Bake 2-2½ hrs (baby back) or 3-3½ hrs (St. Louis) until bone wiggles easily.
5. Grill: Set up indirect heat at 275°F. Cook bone-side down on the cool side 2-4 hours.
6. Smoker: Maintain 225-250°F for 3-5 hours.
7. Unwrap ribs (if oven). Brush generously with BBQ sauce. Broil, grill over direct heat, or bake at 350°F for 10-15 minutes until sauce is caramelized.
8. Rest 10 minutes before slicing between the bones.

Tips

• Removing the membrane is the single most important prep step — it prevents the rub from penetrating
• The ribs are done when the bone wiggles freely and meat pulls back from the ends
• Low and slow is the law — rushing with high heat makes tough ribs