Montana Grills

Recipes - Pork - Quick Smoky Barbeque Ribs


  • 3 slabs baby back ribs
  • 1 cup honey
  • 1 cup beer
  • 3 cups of your choice of Smoking Chips soaked in unsweetened cherry juice for about 5 minutes


Prepare your grill for indirect cooking at 325° F. Rinse the ribs under cool water and pat dry with paper towels. Cut each rack into two half-racks (or have the butcher do it for you). If the butcher did not remove the silvery membranes from the bone side of the racks for you, remove them now.

About 15 minutes before you put the ribs on the grill, put your Smokerin™ smoker box on the grill to get started. Add the ribs to the grill with the meat side up in the indirect cooking zone. If your grill is too small for all the racks to lay flat, use a rib rack to hold them on end. Cover the grill and cook for about 90 minutes at 325° F.

Place 1 cup beer in the foil pan. Remove the ribs from the grill. Baste both sides of the racks with honey and place in the pan with the meat side up. Overlap the racks a little if necessary to make them fit, or use a rib rack. Cover with foil and return to the indirect zone of the grill.

Cook with the grill closed for another hour until tender and cooked through. Test to see that the meat pierces easily with a toothpick. Cook longer if necessary, adding more cherry juice if the liquid runs too low. Transfer the racks from the foil pan onto the direct grilling zone. Baste with barbecue sauce and cook for about 2 minutes per side. Baste with a little more sauce and repeat. Cut the ribs apart for your guests convenience and serve on a large, pre-warmed platter.