Continue with the dry rub and prep work while they warm up – you just don’t want to put the ribs in the oven before 30-60 minutes.
You can use the dry rub recipe above, or purchase your own directly from the store. When possible, use some specialty “smoked salt” to get an impressively smoky flavor.
If you’re going to be grilling or smoking your ribs or want to make your own sauce, set aside 3 tablespoons dry rub before starting.
1 medium yellow onion, grated 1 1/2 (350ml) cups ketchup 2 tablespoons (30ml) brown mustard 1/3 cup (80ml) molasses 1/4 cup (60ml) Worcestershire 1/4 cup (60ml) apple cider vinegar 3/4 teaspoon (4ml) liquid smoke Excess 3 tablespoon spice rub. [3] X Research source
These ribs can either be finished in the oven or on a grill, meaning you can still get delicious smokey flavor after tenderizing the meat in the oven
Don’t turn the oven off just yet!
If you’d like to finish the ribs on the grill, go set the burners to high and then click here for the rest of the recipe. They can also be finished right in the oven.
Charcoal and wood-fired grills should be set up so that half of the grill is covered in briquets and the other half is empty. Propane grillers can simply turn on 1 burner and leave 1-2 burners off. If you have a second, higher rack on the grill, this can work too. [8] X Research source
If using a propane grill, fill the small aluminum smoking tray with the wood instead of adding directly.
If the grill needs a new chimney of charcoal to stay hot, this is generally the best time to add it.
Spray the ribs with apple juice every hour.
Remember – they are done when they bend slightly when lifted. But they still have one more stage until they’re delicious.
