Finger Licking Slow Cooked Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 racks pork baby back ribs (2.5 lbs per rack)
  • ¼ cup Bull’s sweet heat rub
  • 1 bottle Bull’s chipotle spicy bbq sauce
  • 1 cup water, to spray onto the ribs
  • 3 cups hickory flavored wood chips, presoaked
  1. To Dry Brine: Generously add Bull's award winning rub all over the ribs and allow them to dry brine/marinade as little as 2 hours to overnight. When time to grill, remove the ribs from the fridge 45 minutes beforehand, allowing the meat to come to room temperature.
  2. To Preheat & Light Wood Chips: Remove the grill grates and preheat the Bull Angus Grill by lighting the outside gas burners on high heat and close the lid. Add a handful of pre-soaked wood chips to the Bull EZ fill smoker box. Open the lid and place the box next to one of the lit burners. Allow the wood chips to start smoking, around 15 minutes. Once lit, turn one of the two outside burners off, keeping one on low heat. Place the grill grates back onto the grill. Close the lid and allow the heat to maintain 250 - 270 degrees F and the bbq to fill with smoke.
  3. To Grill: Place Bull’s reversible roasting rib rack and the ribs on to the grill grates with no heat underneath, cooking with indirect heat. To avoid the heat and smoke from escaping the grill, open and close the lid as quick as you can. Allow the ribs to cook from 2-3 hours at 250-270 degrees F. Quickly open the lid and spray the ribs with the water every 30 minutes. Keep extra pre-soaked wood chips close by in case more need to be added to the smoker box. Add the bbq sauce to Bull’s cast iron sauce pot and heat up over a burner. Once hot, turn the heat off and cover with foil until time to use.
  4. To Glaze: Once the ribs are cooked, remove the ribs from the grill rack and place onto Bull’s bamboo chopping block. Cut the ribs between the bone with Bull's hardwood handle knife. Place into a large bowl and add half of Bull's bbq sauce onto the ribs and toss. Remove the smoker box and turn the two center gas burners onto medium heat and place the individual ribs back onto the grill, grilling with direct heat. Using the Bull basting brush coat the ribs with the remaining bbq sauce, glazing the ribs. Once hot and caramelized, transfer the finger licking ribs to a serving platter and eat immediately! Enjoy.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at