Classic Sticky BBQ Ribs

sticky ribs

This is the basic traditional way to make Sticky Ribs at home. It's the perfect comfort food for every BBQ enthusiast. Because ribs are great but ribs in sauce are even better.
Juicy and tender Sticky Ribs recipe belongs in the BBQ Classics hall of fame.

Prep Time 10 mins
Cook Time 4 hrs
Resting time 30 mins
Course Main Course
Cuisine American Barbecue, smoked
Servings 2 people
Calories 1357 kcal

Instructions
 

  • Take off the silverskin of the ribs by sticking a dull dinner knife between the bone and the silverskin. Put your finger underneath and pull the silverskin of.
  • Sprinkle on the classic pitmasterx BBQ Rub
  • Now fire up your grill with 1 fire starter and some charcoal banked around it and place a chunk of apple smoke wood on top once you have a small fire going
  • Create an indirect zone with your heat deflectors and put in the grill grates at the highest position.
  • Let the ribs smoke at a temperature of 120 degrees celcius with the top vent closed to 1,5 stripes on the KJ and the bottom vent closed to half a finger thick.
  • Afther 3 hours of smoking with the dome closed you created enough smoke and bark to wrap them in a sheet of aluminium foil so go ahead and spread out a sheet.
  • Spread out a tbsp of honey and place the ribs on top along with 3 slices of butter.
  • Wrap the ribs and let them continue to cook for another hour.
  • Open up the ribs and check if you can poke it with a probe and feel for any resistance. If you are not feeling any resistance your ribs are done.
  • Make the PitmasterX Apple BBQ Sauce and brush it on your ribs.
  • Set them on the grill grate again and bursh more of it on top and close the lit for around 5 more minutes.
  • Your ribs are done when you see that the brushing stripes have dissapeared.

Video

Nutrition

Calories: 1357kcalProtein: 76gFat: 115gSaturated Fat: 37gPolyunsaturated Fat: 19gMonounsaturated Fat: 42gTrans Fat: 1gCholesterol: 392mgSodium: 397mgPotassium: 1186mgCalcium: 74mgIron: 4mg
Keyword Ribs, Smoked, Spareribs
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