Directions: |
Directions:1. Rinse and pat dry slab of ribs with a paper towel.
2. Remove the membrane from the bone / bottom side of the ribs.
3. Coat ribs with a thin layer of yellow mustard just enough to make the surface tacky. You should be able to see the meat through the mustard.
4. Sprinkle the Kosher salt evenly over the entire rack of ribs.
5. Sprinkle half of the Memphis dust rib rub over the ribs covering the entire rib evenly. Pat the rub so that it adheres to the ribs, do not rub.
6. Marinate in refrigerator for at least an hour preferably 1.5 to 2 hours.
7. While ribs are marinating, prepare smoker or grill for indirect cooking. I use Apple, Pecan, or Hickory in that order, with Apple being my preferred wood for ribs but other hardwoods work as well.
8. Bring grill / smoker up to a temp of 275.
9. Remove ribs from refrigerator. Ribs should have a wet appearance. Sprinkle the second half of Memphis dust over the ribs.
10. Place ribs in the center of the smoker or away from the flame if using a grill and maintain a temp between 225 – 275 for best results.
11. Check ribs every hour for color and texture, if the ribs begin drying out on the surface sprits with apple juice until damp. Ribs should take on a mahogany color.
12. At the 2.5 hour mark begin checking ribs for doneness spritzing with apple juice every 30 to 45 minutes until done.
13. Ribs are done when meat begins pulling back exposing the bones and tender enough that you can put a toothpick through the ribs between the bones with no resistance. In my experience somewhere between 4 – 6 hours of smoking.
14. When done. Take the ribs off of the smoker and place in a pan or on a baking sheet. Tent with aluminum foil and let rest for at least 20 minutes.
15. Cut, serve and enjoy. |
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