Recipe: Slow-Cooked Dry Ribs

Posted in Holiday

Recipe: Slow-Cooked Dry Ribs

Anne Marie Hagood with Food for the Southern Soul shares a mouth-watering ribs recipe.

Serves 12
Approximate Cooking Time: 4 Hours


6 Racks (Approx. 1 lb. each) Baby Back Pork Ribs or Trimmed Spare Ribs
1/3 Cup BlackJack Dry Rub (available at Food for the Southern Soul)
3/4-Cup BlackJack BBQ Sauce
Heavy Duty Aluminum Foil
10"x12" Aluminum Pan
22" Covered Kettle Grill 
Rib Rack
4-6 lbs. Charcoal
Charcoal Chimney
8 Hickory, Pecan or Apple Wood Chunks – Soaked in water


1. Prep the ribs by pulling off the thin, silvery membrane on their underside. Run a flat-head screwdriver or knife between the membrane and each rib and remove as much as possible.

2. After washing in cold water, lay ribs out in a pan and sprinkle Dry Rub on each side. (For extra spicy ribs, rub in the spices on both sides). The ribs can sit at room temperature for up to 1 hour.

3. Light charcoal in chimney. The coals will be ready when they are covered in a light gray ash.

4. Once the coals are ready, place aluminum pan, filled halfway with water, in center of lower grate and distribute charcoal evenly on 2 sides of pan. Place 2 wood chunks on top of charcoal on one side. Put the cooking grate in place. Position the ribs on the rib rack and place in center of cooking grate above aluminum pan. Put the lid on the grill with the top vets 2/3 of the way open. Initially, the heat inside the grill will probably hover around 275-300 degrees. Over the 3-hour cooking period add more charcoal, lighting first in chimney, when the temperature falls to 225 degrees. You may also add more wood chunks at this time. Remove ribs from grill when the meat around the bone ends has shrunken approximately 1⁄2 inch on each end.

5. After taking ribs off the grill, mop or brush with BBQ Sauce and completely wrap them in aluminum foil. Allow to rest at room temperature for 30 min to 1 hour.

6. In a large pan, remove ribs from foil and cut to needed portions.

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