June's Recipe of the Month: Smoked Back Ribs
Hello, Ollie family!
Summer is here, and it's the perfect time to fire up the grill and enjoy some delicious smoky back ribs. This month, we’re sharing our favorite recipe for tender, flavorful ribs that will be the star of your next barbecue. Let’s dive into the details!
All the ingredients can be found at Oliver'sButcher & Catering. A cup of our Southwest Rub can be used to substitute all the powdered seasonings below (from sugar to cayenne pepper)!
Member Discounts:
- 10% off on our pork back ribs
- 5% off on all spices used in the recipe
- Special price on our homemade BBQ sauce
Ingredients:
- 2 racks of back ribs (about 4-5 pounds)
- 1/4 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 cup apple juice
- 1 cup of our original store made barbecue sauce
Instructions:
1. Preparing the Ribs:
- Start by removing the membrane from the back of the ribs. This can be done by sliding a knife under the membrane and then pulling it off with a paper towel for better grip.
2. Making the Rub:
- In a small bowl, combine brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Mix well. You may substitute 1 cup of Southwest Rub for all the above.
3. Seasoning the Ribs: 
- Generously coat both sides of the ribs with the spice rub. Make sure to press the rub into the meat to ensure it sticks well. Let the ribs sit at room temperature for about 30 minutes to allow the flavors to meld.
4. Preparing the Grill:
- Preheat your grill to 225°F (110°C). If using a charcoal grill, arrange the coals on one side to create an indirect heat zone. For a gas grill, turn on one burner to low heat.
5. Smoking the Ribs:
- Place the ribs on the grill away from direct heat. Add wood chips (such as hickory or applewood) to the coals or in a smoker box for a gas grill. Close the lid and smoke the ribs for about 3 hours, maintaining a consistent temperature.
6. Adding Moisture:
- After 3 hours, wrap the ribs in aluminum foil. Before sealing, pour 1/2 cup of apple juice into each foil packet. This will help keep the ribs moist and tender. Return the wrapped ribs to the grill and cook for another 2 hours.
7. Finishing the Ribs:
- Remove the ribs from the foil and place them back on the grill. Brush them with barbecue sauce and cook for an additional 1 hour, basting occasionally, until the ribs are tender and the sauce is caramelized.
8. Serving:
- Let the ribs rest for about 10 minutes before slicing. Serve with extra barbecue sauce on the side and your favorite summer sides, like coleslaw, corn on the cob, and baked beans.
There you have it – mouthwatering smoky back ribs that are sure to impress your family and friends! Be sure to tag us in your photos on social media using #OllieRecipes. We’d love to see your delicious creations!
Happy grilling!
Kimone & Dalton
Oliver's Butcher & Catering
