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Doug's Damn Good Ribs Recipe

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This recipe for Doug's Damn Good Ribs is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 slabs Pork Loin Baby Back Ribs, approx. 2 lb. per slab
1/4 c. Doug's Barbeque Rub (please see separate recipe)
1/2 c. Doug's Barbeque Sauce (please see separate recipe)
Directions:
Directions:
Remove the membrane from the stomach side of the rib slabs. Apply a liberal dusting of Doug's rub to both sides of the ribs, and let sit out at room temperature for at least 90 minutes. Prepare the smoker with charcoal and hickory chunks for extra flavor. Be sure to fill the water pan with hot water. The ideal cooking temperature is about 275 degrees -- low and slow. Place the ribs vertically on the smoker (use a skewer to roll them or a rib rack to help hold them up). After about 2 hours, turn the ribs over, brush lightly with barbeque sauce, and check to make sure there is still plenty of water in the smoker. Check the ribs again at 4 hours. If the temperature has been maintained properly they should be just about done. Ribs are done when the meat has pulled down a little off the bones, and a gentle tug on a bone suggests it will tear apart easily. Remove the ribs from the smoker, sauce liberally with Doug's barbeque sauce, cut, & serve.

 

 

 

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