Spare ribs or baby backs… just rub generously with BULL BBQ Rub and then grill ’em low and slow for amazing delicious, tender, juicy ribs.
- 3 Racks of Pork Ribs
- BULL Rub
- BULL Instant Read Flip Top Digital Thermometer
- Use BULL Rub and apply no more than 2 hours prior to going on cleaned and oiled grill set at medium over indirect heat. It is very important to get meat to room temperature before placing on grill! Cook for about 4 hours or until the temperature is reading 225-250 degrees for baby backs (pull off when toothpick slides easily through meat), and 5 to 6 hours with a temperature reading of 225-250 degrees for spares (pull off the same as for baby backs). After desired temperature is met (check with a BULL Instant Read Flip Top Digital Thermometer), it is important to wrap meat in foil and towel (insulator) and let "rest" for at least 30 minutes.
QUICK TIP: The less you open the lid to your BULL grill when SLOW COOKING the better! Every time the BULL grill lid is opened, heat is lost and the timing of cooking slightly changes. It is very hard to maintain a constant temperature also, as large amounts of heat are lost and then must build back up. So, TRUST your recipes and TRUST YOUR BULL and keep the peeks to a minimum!