Barbeque ribs is one of our favorite things to cook in a smoker. Over the years, Mr. B has perfected the art of smoking ribs until the meat virtually falls off of the bones. The trick to barbeque ribs is long, slow cooking that tenderizes as it cooks.
Before cooking, the barbeque ribs must be properly seasoned and prepared. Beginning with a nice rack of babyback ribs, Mr. B starts by taking the ribs out of the package, rinsing them off, and laying them out to be prepared. The first step is a crucial step that is often overlooked, ignored, or simply unknown. There is a tough membrane across the back of the ribs that holds them together. This membrane must be removed. If it isn’t, the ribs will be tough no matter how they are cooked.
Next, the ribs must be seasoned. Mr. B begins by rubbing them down with olive oil. The oil helps the seasonings to stick to the ribs. Then, he generously seasons them with a dry rub. Choose any dry rub that you like, depending on your taste. We use a variety of different rubs out on the market, and sometimes we even use our own combination. Be sure to season both sides.
Let these sit in the refrigerator for several hours or overnight to season the meat. When ready to cook, the smoker must be prepared and started. To learn how to prepare the smoker, CLICK HERE.
After the charcoal has been lit and the smoker is hot, the ribs are placed into the smoker, face up (membrane side down) for a nice long smokey cook. At this time, hardwood chips such as mesquite, hickory, cherry, etc, can be added to the charcoal for flavor if desired.
The ribs will need to cook for about 4 – 6 hours at a temperature of 180° – 210°F. The temperature of the smoker can regulated by the amount of charcoal being used. Additional charcoal may be needed to maintain the heat. Also, the heat can be regulated by opening or closing the smoke hole on the top of the smoker.
When the ribs are done, remove them from the smoker. Cover them with your favorite barbeque sauce or your own sauce, and wrap them in aluminum foil (usually takes two layers). Then return them to the smoker. Let them simmer in the barbeque sauce for about 1 hour. This will glaze the sauce to the meat.
When finished, take the barbeque ribs out of the smoker and let them rest in the foil for 5 – 10 minutes to let the juices set. Then open the packages, cut the ribs into serving pieces, and serve. Ohh!! The meat will literally be falling off of the bones. Add more barbeque sauce on the side if you like, but it probably won’t need it. Enjoy. Send me a picture.
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