Directions: |
Directions:On the ribs, take off the membranes on the back of the ribs
Get your choice of binder, yellow mustard. Rub all over the ribs
Add the rub of your choice. Don't be scared, COAT THAT SHIT!
Get your charcoal going, get it hot. After the fire goes down, add your wood of choice
Put the ribs on. (Offset them, meaning heat source on one side and meat on the other)
Smoke them at a low temperature like 225-250 for 3 hours, to develop a beautiful color and smoke ring. (During this time, you will be spritzing it with apple juice to keep it from drying out.)
Get your aluminum set up for both ribs. The ribs are then wrapped tightly in aluminum foil, often with a little liquid like apple juice, beer, or both. Along with brown sugar and butter.
Place brown sugar and butter on the bottom part of the aluminum foil with the BBQ of your choice. Then add your ribs, then repeat the same as you did on the bottom of the ribs. (Brown sugar, butter, and BBQ)
After adding your liquids and extra flavor, wrap it tightly and return it to the smoker for another 2 hours. This step helps to retain moisture and tenderize the meat.
Finally, the ribs are unwrapped and cooked directly on the smoker or grill for another 1 hour. During this final hour, the ribs are often brushed with barbecue sauce and cooked until the desired level of doneness is achieved, creating a crusty surface. The barbecue sauce will caramelize. |
Personal
Notes: |
Personal
Notes: My method is for its ability to produce tender, juicy, and flavorful ribs. Cook/Smoke low and slow, and letting it cook for an extended period allows the collagen to break down into gelatin, which adds moisture and tenderness to the ribs. Using a meat thermometer is crucial to ensure the ribs are cooked to the correct internal temperature (around 195^0F), which indicates that the collagen has broken down sufficiently.
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This recipe for Bar-B-Que Ribs 3. 2. 1. Method is from