A slow barbecue tradition with roots in cooking techniques of African slaves in the southern United States, smoked ribs are today a pillar of American barbecue culture, with very marked regional styles (Texas, Kansas City, Memphis).
International
BBQ Ribs (Costillas Ahumadas)
Slow smoked American BBQ ribs, traditional barbecue recipe step by step.
- USA
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 34 g
- Carbohydrates 18 g
- Fat 34 g
Story behind the dish
Preparation
BBQ Ribs (Smoked Ribs) is a preparation from the United States with medium difficulty. Reserve about 260 minutes in total (20 for mise en place and preparation, 240 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 2 costillares de cerdo (baby back ribs).
- Have ready: 2 tablespoons of paprika.
- Have ready: 1 tablespoon of brown sugar.
- Have ready: 1 tablespoon of salt.
- Have ready: 1 teaspoon garlic powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Remove the membrane from the back of the ribs (it helps…
Remove the membrane from the back of the ribs (it helps the spices penetrate better). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix all the dry spices and rub the ribs generously…
Mix all the dry spices and rub the short rib generously on both sides. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Let it rest in the refrigerator for at least 1 hour (ideally overnight)
Let it rest in the refrigerator for at least 1 hour (ideally overnight). Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Cook over very low indirect heat (110-120°C) for 3-4 hours
Cook over very low indirect heat (110-120°C) for 3-4 hours, with smoke if possible (smoker or grill with wood chips). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
The last 20-30 minutes
The last 20-30 minutes, brush with barbecue sauce and raise the heat slightly to caramelize. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Let it rest for 10 minutes before cutting between bones.
Let it rest for 10 minutes before cutting between bones. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Removing the back membrane is a step that many skip but it greatly improves the final texture.
- Slow cooking at low temperature is what makes the meat separate from the bone without the need for a knife.
Variations
- St. Louis style ribs (costillar recortado más plano)
- Baked version without smoker, with liquid to maintain humidity
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.