BBQ Ribs
So I am sitting here actually in the foil phase of my rib cooking and I smell like I am smoked. I even joked with my own wife about my new fragrance. She didn’t find it as funny as I did. My first run-in with ribs was at a local restaurant and they were phenomenal! That fall off the bone style of ribs is to die for. The only thing about the restaurant is that they don’t get that great smoky flavor. Doing this at home is fun but will cost you your Sunday.
The Prep:
The most popular ribs you will find in any major grocery store is baby back ribs. They come from the top near the spine of the hog. They are concave or curved shaped compared to St. Louis Style ribs. Now St. Louis Style ribs do give you a bit more meat in comparison. They come from the whole rack of spares and they are also normally thicker. Start by removing the membrane that is located on the bone side of both cuts. Pat dry it down with paper towels and a paper towel to grab a hold of the membrane to rip it off.
The Rub:
Then use your favorite rub. They are all pretty good. Try them all out store-bought or even homemade. There are many variations to a good rub some are spicier while others are more on the sweet side. I used McCormick’s Applewood BBQ Rub. Its got a slightly smokey flavor to it. You can get it right here if you would like to try it as well.
The Smoke Phase:
For my ribs, I always smoke them for at least three hours this will ensure lots of smoky flavors. Keep the temperature between 225 degrees Fahrenheit and 250 degrees Fahrenheit while smoking. You can use any type of wood really. The only one I would suggest to stay away from for ribs is mesquite. It is more reserved for beef.
Foil Phase:
Most importantly is the Foil phase! Wrap the ribs up in some aluminum foil and add a small amount of honey, butter, and brown sugar. This will keep those ribs moist while they cook and help tenderize them for two hours. At this point, you will want the temperature to be at 250 degrees Fahrenheit. The bones will be exposed about a half-inch to an inch once the meat has pulled back. This is how you know the foiling phase is done.
Glazing Phase:
Glazing them over for one hour is the final step in perfect ribs. Take them out of the foil wrap and use your choice of BBQ sauce or go without. It’s really up to you. Use a brush and paint those ribs every so often for the last hour. It never hurts to add more smoke to them either. Grab plenty of napkins and enjoy!
BBQ Ribs
Ingredients
Meat
- 1 rack St. Louis Style Pork Ribs
Rub
- 1/2 cup McCormicks Applewood BBQ Rub
BBQ Sauce
- 1/2 cup BBQ Sauce
Other Ingredients
- 2 tbsp Dark Brown Sugar
- 1/4 stick Butter
- 2 tbsp Honey
Instructions
- Set smoker up with manufacturers' instructions. Choose your wood/ pellets of choice to smoke. bring temperature between 225-250 degrees Fahrenheit.
- Prepare meat by placing it bone side up and remove the membrane with a paper towel.
- Spread rub evenly on both sides of ribs using a shaker bottle.
- Smoke ribs inside the smoker for 3 hours.
- Place ribs inside aluminum foil with Brown sugar, Butter and honey. Wrap it up and place it back onto the smoker for 2 hours. Meat side down.
- Unwrap the foil and discard. Then place the ribs back onto the smoker for one hour. Glaze it with your preferred BBQ sauce with 1/2 hour left. Check internal temp for 200 degrees Fahrenheit. Serve and enjoy.
Notes
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