BBQ Joe’s Vietnam
Pork Ribs
BBQ Joe’s Notes …
• I prefer smaller ribs “baby back” … but the Larger St. Louis Style cut are good too !
• I get my ribs from Meat Works in Thao Dien District 2
• Be sure to remove the inside skin from the ribs
• Wash the ribs. Pat dry with paper towel. Moist … then …
• Put the rub on generously. Let the ribs sit in the fridge overnight.
• Next morning, put out and let them warm to room temperature before putting on the grill.
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Grind together in a mixer bowl until the ingredients are well mixed. |
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Be sure to remove the inside skin from the ribs |
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Generaously apply the spice. Put in the fridge for several hours, preferably overnight.
Take the ribs out of the fridge and bring them to room temperature. |
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Grilling …
Indirect heat … lowest grill temperature Notes: Pan of water in the middle … This adds moisture to the meat. Hickory chips or Smoking pellets … adds clean smoke flavor to the meat. |
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Use hickory chips or smoking pellets to add flavor to the meat. BBQ Joe's has smoking pellets |
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For those that have a single burner grill, you can with a double broiler pan … make sure you have water in the pan at all times … |
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Ribs in the Rack …
Indirect heat (like an oven). |
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Hickory chips above the low fire .. adds “smokey flavor” … |
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Slow cooking. 2 hours. |
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Pull from grill and wrap in foil |
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Back on the grill … keep them cooking at lowest indirect setting |
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Finish the ribs ..
· Direct heat … medium to low temperature · Turning every 3 minutes (be careful ... the rib will fall out of the rack!) · After 6 minutes, add your favorite BBQ suace Pull from grilll after 10 to 12 minutes |
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Prepare for the Feast ! |
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Enjoy ! |