Weber SmokeFire Low and Slow Cooking

Start by selecting pork ribs, preferably St. Louis style for flavor.

Trim off the rib tips and square off the edges using a sharp knife.

Remove the membrane from the ribs using a dull butter knife and paper towel for grip.

Trim the baby back ribs by squaring off the sides and removing the membrane as well.

Fire up the Weber SmokeFire barbecue for low and slow cooking, using the wet smoke kit underneath the cooking grill.

Slather a light amount of mustard on both sides of the ribs to help the rub stick.

Mix a simple rub of 50% salt and 50% freshly ground black pepper and sprinkle it on the ribs.

Preheat the barbecue and place the ribs on the grill, filling it up and closing the lid.

Activate the smoke boost feature to lower the temperature to 70-95 degrees Celsius for optimal smoking.

Cook the ribs with smoke boost for 1 hour, then deactivate it and raise the temperature to 120 degrees Celsius.

Cook the ribs for an additional 3 hours at 120 degrees Celsius, spritzing them with a mixture of apple cider vinegar and water at the 3-hour mark.

Wrap the ribs in foil after 3 hours to retain moisture and continue cooking.

Check if the ribs are ready for saucing by bending them; if the meat starts to split, they are ready.

Apply a simple barbecue sauce to the ribs and cook for an additional 30 minutes.

Equipment Needed

Dietary