Directions: |
Directions:Have butcher cut ribs to square shape. Rinse the ribs in cool water to remove any bone bits from the butchering. If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Finally, trim the excess fat from both sides and the loose meat on the bone side. Fire up your barbecue smoker with Hickory or pecan wood. Adjust the temp. Preheat your smoker to about 225-250°F and try to keep it there throughout the cook. This is crucial: If you are not monitoring your cooker with a good oven thermometer, you are setting yourself up for disappointment. I like to use a water pan to keep meat bathed in moisture. This reduces the chance of drying out.
Lightly brush ribs with soy sauce then Virgin olive oil. Dust ribs with Lawry's seasoning salt and fresh ground black pepper Cook in smoker for 2½ hours. Wrap ribs with aluminum foil or place in covered roasting pan and add 1/2 cup basting sauce before sealing and return to heat for another 2½ hours. Remove ribs from heat Brush the ribs with the sweet rib sauce and return the ribs to the smoker. cook 7 minutes, turn and brush other side with sauce and cook until sauce is dry to your liking. It should be dried but not blackened(the sugars will burn if the fire is too hot) |
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