Berkshire ribs make juicy, over the top great BBQ Ribs! Click on the last picture for my DIY video, “BBQ Ribs in Weber”. From 2 hours to 2 days ahead coat ribs with mustard then press on rub. Refrigerate until an hour to so before cooking. Light 1/2 chimney of briquettes. Set one pan of water on grate under where the ribs will be. When briquettes are ash gray, set next to pan of water on grate. When temperature is about 250°. Start slow cooking ribs, place a small pan of water over coals, be careful not to spill water on them. Close the lid and let the magic begin. This is a slow cooking indirect heat method. The target is to keep the ribs cooking at 250°. From time to time more briquettes will need to be added. Use the air vents to help adjust the temperature. I find it easiest to watch with a remote reading thermometer. When the ribs seem 1/2 hour out from finished, lay them flat skin side down and coat with BBQ Sauce. Cooking time can be 5-7 hours. Rib bones should move when jiggled when done. We like ours falling off the bone tender.
- 1/4 cup fresh ground black pepper
- 1/4 cup paprika mild
- 1/2 cup coconut sugar
- 1/4 cup crushed garlic or 1 tablespoon granular garlic
- 2 tablespoons fine sea salt
- 1/2 tablespoon cumin
- 1/2 tablespoon allspice
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon ginger
Mix all together. Makes enough to cover 2 full rib racks.
- 1 cup tomato sauce, best home-made from garden tomatoes
- 1/2 to 3/4 cup coconut sugar
- 1/4 to 1/2 cup organic vinegar (I use apple) best home-made
- 1 teaspoon fine black pepper
- 1 teaspoon white pepper
- 1 tablespoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ginger
Makes enough for 2 full rib racks. Cook tomato sauce, vinegar and sugar on low heat until sugar is dissolved. Add spices and taste. Adjust sweetness or acidity, by adding a bit more sugar, or vinegar to your taste.