3-2-1 Smoked Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Baby Back Ribs. (Usually I estimate ½ rack per person)
A good BBQ rub. (I’ve used a lot of rubs in my day. Recently, I’ve really been liking “Blue Ribbon Competion” that you can get at Honor Market)
Honey*
BBQ Sauce (If you are going to serve sauced ribs, some people like them just with the rub).
You will also need a large roll of heavy-duty aluminum foil.
* I’ve used REAL maple syrup from Michigan before and it was good too.
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Directions: |
Directions:Step 1. Set your smoker to 220º
Step 2: Take ribs out of package and dry them thoroughly with paper towels.
Step 3: Remove the membrane (optional*) from the bone side of the rack. (Run a butter knife along a bone on one end of the rack until you can get a finger between the bone and the membrane. Then use paper towel to get a grip on the membrane and strip the membrane of the rack.
Step 4: Rub a coating of yellow mustard all over both sides of the rack. (This serves as a “binder” to allow your rub to stick. You won’t taste the mustard, trust me.)
Step 5: Generously apply the rub to both sides of the rack.
Step 6: Smoke the ribs naked in the smoker for 3 hours at 220º
Step 7: Lay out sheets of heavy-duty aluminum foil large enough to completely wrap a rack. Pour about 4 Tbs of honey* in the middle of the aluminum foil sheet. Lay the rack of ribs meet side down onto the honey. Tightly and completely wrap each rack with the foil and put back into the smoker (MEAT SIDE DOWN. Repeat for each rack of ribs.
Step 8: Smoke the wrapped ribs for 2 more hours, again at 220º
Step 9: After the 2 hours, again pull the ribs from the smoker and unwrap. BE VERY CAREFULL. THERE WILL BE TONS OF RENDERED FAT IN THE FORM OF A VERY HOT LIQUID contained in the foil resulting in a dangerous and messy situation. Be ready for it and have a waste container and lots of paper towel near by.
Step 10: Return the ribs to the smoker MEAT SIDE UP. Be careful, at this point the ribs will be very soft and the rack might break apart if you don’t take care. If saucing, put a heat proof pan of your fav BBQ sauce into the smoker to start heating it up.
Step 11: If saucing, about 30 min after you returned the ribs to the smoker, baste a coating of BBQ sauce onto the meat side of ribs and smoke for another 10 min, or so.
Then repeat this step again every 10 minutes two more times for a total smoke time of 1 hour for this step.
Step 12: Carefully remove ribs, cover with foil, let rest for 10-20 min and serve. |
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Number Of
Servings: |
Number Of
Servings:Generally 1 rack of ribs per two people |
Preparation
Time: |
Preparation
Time:6.5 Hours |
Personal
Notes: |
Personal
Notes: Kids, this is how our immediate family likes our ribs. They’re more on the “fall off the bone” side than others in our extended family likes them. Cookie and Grandpa Daddy liked them firmer. Thus, Kit makes his firmer and they’re good too, but Jill doesn’t. Technically, these “fall off the bone” ribs would lose or be disqualified in a BBQ competition.
I’ve wrapped ribs in butcher paper and it they come out a little firmer.
Also, I said that removing the membrane is optional, and it is, but I recommend doing so. First of all, the rub doesn’t really permeate into the meat through the membrane. Secondly, when serving it’s kind of a crunch, flavorless experience.
As you know, you must serve these with Grandpa Daddy’s Baked Beans, Deviled Egg Potato Salad and/or Picked Cucumbers and Onions.
Also, my latest favorite rub, (which I used when I made ribs for Hannah’s family during their engagement weekend here at Crystal Lake) is PS Blue Ribbon Competition Style Rib Rub, from PS Seasoning, 216 W. Pleasant St., Iron Ridge, WI 53035, psseasoning.com.
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