The Best “Fall Off The Bone” Pork BBQ Ribs Recipe
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For your next BBQ try this recipe for the best fall-off-the-bone barbecue pork ribs ever! Become your own BBQ Champion and cook with the brand that’s used at many Bar-B-Que Competitions.
What is the best pork ribs to use?
To make the best ribs the goal is to use a nice rack of well marbled meaty cut that won’t dry out when cooking.
Although you could use any cut of pork ribs but for the best results I highly recommend using Compart Duroc Pork St. Louis Style or Baby Back Ribs if at all possible. They have two styles, competition and non-competition.
Duroc Pork is the highest quality of pork similar to that of the Black Angus Beef.
So, if you’re going to cook pork BBQ ribs why not use the superior quality to make for yourself and your family. It will be well worth it!
Here’s that recipe for making fall-off-the-bone Pork BBQ Ribs
Ingredients:
- 1 Slab Duroc pork ribs St. Louis Style (competition or non-competition)
- 1 – 2 Tablespoons pepper
- 1/2 teaspoon salt
- BBQ sauce of choice
Directions:
If using a smoker get that going now while preparing the meat. If using an oven preheat to 275 degrees Fahrenheit.
Remove pork from packaging and place on a baking sheet pan.
Salt and pepper the top part of the meat only.
Carry the baking sheet pan outside to where you will be cooking the meat.
To get that mouthwatering slab we always use our Traeger Pellet Smoker and smoke the meat on low or 275 degrees Fahrenheit for 2 hours.
After 2 hours of being on the smoker use grill tongs and place the smoked ribs back on the baking sheet pan and take the meat into the house.
Completely wrap the smoked ribs in a heavy duty aluminum foil making sure it is sealed tightly. Place back on the baking sheet pan and bake in the oven for another 2 hours at 275 degrees Fahrenheit.
Remove from oven and allow to rest a few minutes before opening as not to get a steam burn. Your ribs should look similar to the below photos.
See how the bones at the ends are exposed and the meat has pulled back some? That’s what I call perfection!
Transfer meat to a cutting board. Using a sharp knife saw between the bones.
Tip: To avoid the meet from drying out only cut off as many as you need at the time per person.
The best sides to serve with barbecue pork ribs:
- Potato Salad
- French fries or baked potatoes
- Sweet and Tangy Vinegar Coleslaw
- Baked Beans
- Macaroni and Cheese
- Dill pickles (slices or spears)
Be sure to serve with your favorite BBQ sauce!
I have included a few our our local Kansas City favorite BBQ sauces below.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING PORK BBQ RIBS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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PRODUCTS WE LOVE OR RECOMMEND FOR THIS RECIPE
The Best “Fall-Off-The-Bone” BBQ Pork Ribs
For your next BBQ try this recipe for the best fall-off-the-bone barbecue pork ribs ever! Cook with the brand that's used at many BBQ Competition Shows.
Ingredients
- 1 slab Duroc pork ribs St. Louis Style (competition or non-competition)
- 1-2 Tablespoons pepper
- 1/2 teaspoon salt
- BBQ sauce of choice
Instructions
-
If using a smoker get that going now while preparing the meat. If using an oven preheat to 275 degrees Fahrenheit.
Remove pork from packaging and place on a baking sheet pan.
Salt and pepper the top part of the meat only.
-
Carry the baking sheet pan outside to where you will be cooking the meat.
To get that mouthwatering slab we always use our Traeger Pellet Smoker and smoke the meat on low or 275 degrees Fahrenheit for 2 hours.
After 2 hours of being on the smoker use grill tongs and place the smoked ribs back on the baking sheet pan and take the meat into the house.
-
Complete wrap the smoked ribs in a heavy duty aluminum foil making sure it is sealed tightly. Place back on the baking sheet pan and bake in the oven for another 2 hours at 275 degrees Fahrenheit.
Remove from oven and allow to reset a few minutes before opening as not to get a steam burn.
-
Transfer meat to a cutting board. Using a sharp knife saw between the bones.
Tip: To avoid the meet from drying out only cut off as many as you need at the time per person.
Serve with your favorite sides and favorite BBQ sauce! Enjoy!
