Ronnie’s BBQ Ribbies
Ronnie loves making ribs for his people, and we love eating them. I’ve heard so many times “these are the best ribs I’ve ever had!” so I thought I would document the recipe for all who want it. Here you go.
Get a rack of ribs, Ronnie’s favorite cut is Baby Back Ribs. Using a butter knife, peel the membrane off the back of the ribs.
Season your ribs with your favorite rub, Ronnie’s go-to is Reams #1.
Put your ribs in a pan (we use one of those big aluminum ones) and soak your ribs in Apple Cider Vinegar and/or Beer/Cider Beer, we have fun when we do this with the various beers we experiment with. Get funky with it!
Let your rubbed, soaked ribs sit overnight in the fridge (8-12 hours).
When you get up in the morning, pre-heat your smoker to 200-220F. While you wait, pull your ribs out of the fridge, and drain the fluid, pat dry, and then let them get to room temperature (Ronnie says he lets them sit for about an hour).
Once room-temp, put your ribs on the smoker meat-side UP and let them cook for 3 hrs. Every hour-ish, go check them and spray them with apple cider vinegar or diluted salt water to keep them nice and moist.
Prepare your sauce station by laying out aluminum foil and spreading chunks of butter and barbeque sauce all over the aluminum foil (doesn’t have to be perfect), making sure that if you like them saucy, you’ve got a healthy amount of sauce spread out. For sauce, our go-to is Sweet Baby Rays Original, but like in step #3, we like to get funky with it, you can’t go wrong experimenting!
Pull your ribs off the grill and transfer them to your sauce station, you’ll plant the meat-side face-down on the sauce and butter spread that you’ve slathered all over the aluminum foil. Once your meat is face down in sauce, wrap your rack of ribs in the aluminum foil sealing it entirely so that you trap the meat and sauce in this hot pocket full of goodness.
Bring your aluminum-foil-wrapped ribs back to the smoker and put them back on, this time, meat-side DOWN, and let cook for 2 hours.
When two hours is up, pull your ribs off the smoker, unwrap your ribs, and discard the juice that’s now dripping from your aluminum foil hot pockets. Lather them up with additional barbeque sauce and put them back on the smoker for 20 minutes or so to finish them up.
Pull them off the smoker for good, by transferring to your serving tray, and serving this goodness to your friends and family to pull, eat, and enjoy!
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