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Delicious Labor Day BBQ ribs, perfectly grilled with a smoky crust

Labor Day BBQ Ribs

Enjoy tender and flavorful ribs with these three secrets to a quick and delicious Labor Day BBQ. Perfect for a festive gathering, these ribs will be a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ribs
  • 2 _ racks of pork ribs
  • 2 tbsp yellow mustard
  • 1/4 cup BBQ rub
Mop Sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 1 tsp hot sauce
Glaze
  • 1 cup BBQ sauce
  • 1/4 cup apple jelly
  • 2 tbsp butter

Equipment

  • Smoker/Grill
  • Saucepan
  • Tongs
  • Aluminum Foil
  • Basting Brush

Method
 

Preparation
  1. Prepare the ribs by removing the membrane from the back of each rack, then trim any excess fat.
  2. Apply a thin layer of yellow mustard to both sides of the ribs, followed by a generous coating of your favorite BBQ rub.
  3. Preheat your smoker or grill to 250°F (120°C) and prepare it for indirect cooking.
Smoking/Grilling
  1. Place the seasoned ribs directly on the grates, bone-side down; smoke/cook for 3 hours, spritzing every hour with the mop sauce mixture.
  2. After 3 hours, wrap each rack tightly in foil with a little additional mop sauce, then return to the smoker/grill.
  3. Continue cooking for another 2 hours or until the ribs are tender and easily bendable.
Glazing
  1. While the ribs are cooking, combine BBQ sauce, apple jelly, and butter in a saucepan over medium heat, stirring until smooth.
  2. After the ribs are tender, unwrap them and brush generously with the glaze.
  3. Return the glazed ribs to the smoker/grill for 30 minutes, allowing the glaze to set and caramelize.
Rest and Serve
  1. Remove the ribs from the smoker/grill and let them rest for 15-20 minutes before slicing and serving.

Notes

For an extra smoky flavor, use wood chips like apple or pecan. Adjust the spice level of the mop sauce and glaze to your preference. Double-wrapping in foil ensures maximum moisture and tenderness. Always monitor the internal temperature of the ribs for optimal doneness.