How to make Tender and Juicy BBQ ribs - for beginners

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and preservatives.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity with a different flavor.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can add a smoky flavor without liquid smoke.

Remove the spare ribs from the pack and prepare them for seasoning.

Sprinkle Pit Mastrix pork seasoning evenly over the ribs from a height for an even layer.

Season the sides of the ribs as well for better presentation.

Optionally, remove the membrane or score the ribs with a knife for flavor penetration.

Trim any excess fat from the ribs, especially any bulges that are not desirable.

Let the seasoned ribs sit on the countertop for about 10 minutes to allow flavors to connect with the meat.

Check the charcoal level in the Kamada Joe and remove any ashes from the previous cook.

Add fresh big block charcoal to the Kamada Joe, filling it about half full.

Add a chunk of beach wood for smoking, ensuring it's oven dried to 70% moisture for clean smoke flavor.

Place the heat deflectors and grill grates in the Kamada Joe, then close the lid.

Ignite the charcoal using the electric coil and set the temperature to 240°F (120°C).

After about 15 minutes, check the temperature and place the ribs in the Kamada Joe, ensuring they have space between them.

Smoke the ribs for about 1.5 hours until they pick up enough smoke color, checking the temperature with a thermometer.

Prepare the barbecue sauce by mixing 1/3 part ketchup, 1/3 part clear distilled vinegar, and 1/3 part cane sugar in a jar.

Add Worcestershire sauce, sweet soy sauce, lemon juice, and 2 tablespoons of the pork seasoning to the sauce mixture.

Shake the jar until the sauce is well mixed and taste for balance.

After 1.5 hours, check the ribs; if they reach 78°C, remove them from the grill.

Wrap the ribs in aluminum foil, adding 50g of butter and the homemade barbecue sauce on top before sealing tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens