Directions: |
Directions:Before we apply the rub we need a binder to keep the rubs on the ribs. Examples of binders are yellow mustard (just like you put on hot dogs), Worcestershire sauce, soy sauce, and cooking spray such as Pam. I prefer using mustard and spraying edges with Pam.
The rub contains salt so you do not want to rub early like you would a brisket. This will start drying them out and curing them and you don't want that. I aim for a temp of 225º to 240º for my ribs. I use pecan wood to smoke with, as Mesquite burns too hot and tends to oversmoke too easily. I only apply smoke during the first 3 hours. After that no more smoking woods.
We start the ribs by placing them meat side up. We cook them for 2 hours and then spray with apple juice that I keep in a spray bottle. Then turn them over and spray the bone side. Waiting 2 hours before spraying ribs allows the rub to set and not be washed off by the spray. After 3 hours total cook time, we remove the ribs and place them bone side up on a sheet of heavy duty aluminum foil. I generously spray the ribs down with apple juice and tightly wrap them in the foil. The foiled ribs are placed back on the smoker bones side up. The slabs are cooked for another hour before I check the doneness of them with a toothpick. Most of the the time 1 hour in the foil will do it, but sometimes you will need 1.25 or 1.50 hours. Look for meat pulling away from the bone. I remove the foil and place the ribs back on the grill, bone side down. Now I apply glaze to the ribs which is 1/4 cup of honey to 1 cup of my favorite sauce. I apply the glaze again in thirty minutes.
So to recap: I cook 3 hours, wrap in foil and cook for 1 to 1.5 hours. I remove the foil and glaze for the last hour. My favorite sauce to use is the Mulesfoot (in sauces section of this book).
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