Directions: |
Directions:Remove the membrane from the back of the ribs be sliding a dinner knife under the membrane and over the bone. Left and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece of you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
Prepare your favorite rub in a small bowl.
Spread yellow mustard evenly over the ribs covering completely.
Next, spread the dry rub over the ribs covering completely. Wrap in saran wrap so they are completely covered. Place in fridge to rest a minimum of 2 hours, but we do it overnight for best results!
Prepare your smoker according to manufacture's directions to a heat of 225 F degrees. We use apple wood chips when making these ribs.
Once the smoker is preheated to 225 degrees F place ribs, bone side down, on the smoker and let smoke for 3 hours at 225 degrees F.
Mix together 1/2 c. apple juice and 1/2 c. water in a spray bottle and spritz ribs with mixture every half hour.
After 3 hours remove ribs from smoker but leave smoke on at same temperature.
Lay tinfoil out on counter (enough to wrap ribs in) spread squeezable Parkay l, brown sugar & honey and lay the ribs on the foil on top of ribs again put parkay, brown sugar & honey. Seal up the foil so nothing leaks out.
Place ribs back in the smoker at 225 degrees F for 2 hours.
After 2 hours has passed remove the ribs from the smoker. Remove the ribs from foil. Coat ribs with BBQ sauce and place back on the smoker for 1 hour.
Remove from smoker and brush with sauce again and serve! |
Personal
Notes: |
Personal
Notes: Remove the Membrane!
Check out the picture above. Here’s an important step to make tender ribs. Before you season the ribs, take a few minutes and pull the silver skin off the back of the ribs. Yes, it’s an extra step and it takes a little effort, but you’ll be really glad you did!
Bone Side Down
Make sure you smoked the ribs with the bone side down.
If you smoke the ribs bone side up the juices pool in the concave center of the bones which blocks the smoke from penetrating.
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This recipe for 3-2-1 BBQ Ribs is from