LOW & SLOW RIBS: Slowww Ride... Take it Eaaasy. 🎶

I've always stood by the idea that weekends were made to slow the hell down. Weekends are time to open the garage doors, drink something cold, smoke some ... ribs .... and crank some good tunes.

There’s nothing quite like being the lucky person to fill your neighborhood with that recognizable smell of smoked meats, and the "low and slow" cooking method transcends mere technique—it's an integral part of the BBQ ethos.

This method, which involves cooking ribs at a low temperature for an extended period, is not just about biding time but about mastering the alchemy of meat transformation. By gently smoke-bathing the ribs over several hours, "low and slow" cooking breaks down the collagen within the meat and connective tissues, a critical component in tougher cuts. This slow metamorphosis turns collagen, which can make meat tough, into gelatin, leaving the ribs with a mouthwatering tenderness that effortlessly pulls away from the bone.

But the benefits extend beyond texture. This leisurely process allows smoke to penetrate deeply into the meat, infusing it with a rich, smoky essence that is the hallmark of true BBQ—flavors that cannot be mimicked through a quicker, faster, higher-temp cook.

Moreover, "low and slow" is more than a cooking strategy; it's a ritual steeped in anticipation and the joy of craftsmanship. It underscores the belief that in the realm of BBQ, the path to perfection is slow, but undeniably rewarding, turning each meal into a memorable celebration of flavor, texture, and the timeless art of slow cooking.

There’s plenty of ways to do it, they’re all good, but here are a few of our favorites.

Smoking: The Pitmaster’s Method

Preparation: Start by removing the membrane and generously seasoning your ribs with your favorite rub. We recommend our ADIRONDACK SMOKE.

Temperature: Aim for a smoker temperature of 210°F to 250°F.

Wood Choice: Hickory or applewood chips add a classic smoky flavor.

Process: Place ribs bone-side down in the smoker. Cook for about 2 hours, or until about 160° internal.

Wrap:  Next, spray them with apple juice or apple cider vinegar, place a couple pads of butter on top, and wrap in foil. Up your smoker to 250° and cook ribs for another 1-2 hours until they hit 202° internal. 

Finish: Finally, unwrap, sauce ‘em up, and finish on the smoker for 30 minutes for a crispy exterior.

 

Grilling: The Backyard BBQ Method

Preparation: Season as above and preheat your grill to a low setting.
Indirect Heat: Cook ribs meat side up using indirect heat, away from the flames.

Temperature: Maintain a steady 250-275°F.

Cook Time: Expect a cook time of around 3-4 hours, turning occasionally, not flipping.

Basting: Baste with your favorite Tacticalories BBQ sauce in the last 30 minutes. We recommend Candy Apple Whiskey BBQ.

 

Oven-Baked: The Indoor Method

Preparation: Season your ribs generously. Try our DIRTY SOUTH Cajun Seasoning for a slightly different spin on traditional BBQ ribs!

Temperature: Preheat your oven to 275°F.

Cook Time: Bake for about 2 hours on a sheet, meat-side up.

Wrap: Wrap ribs tightly in foil with apple cider vinegar for moisture. Toss in some honey and or brown sugar for added sweetness. Cook 2 more hours

Broil: Remove the foil, add any Tacticalories BBQ sauce, and broil meat side up for a few minutes for that caramelized finish.
 

The Perfect Weekend
Ribs cooked low and slow are the weekend MVP, for sure. They require minimal attention once they’re cooking, leaving you free to enjoy the scenery.

Whether smoked, grilled, or oven-baked, low and slow ribs guarantees a party. Besides, any rib is always better than no rib.