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Smoker | |
| Rack Ribs favorite rub (I recommend Wild Willie's) apple juice or cider/apple cider vinegar (2/4 juice 1/4 vinegar) BBQ sauce (of your choice) | |
| Note 3-2-1 is the rough time for spare ribs, times can vary based on your rib type/outdoor temp/etc. 1.First remove ribs from package, drain and pat dry with paper towels. 2.Next you will want to remove the membrane on the backside of the ribs. This can be done by sliding the handle of a spoon under the membrane to loosen it up and get it started. 3.Once you have the membrane started. Grab a hold of it and pull firmly and gently. Until you have the membrane removed. If it breaks just start again until you have it removed. If you are not wearing rubber gloves; using a paper towel helps to provide better grip. 4.Now that you have the membrane removed it is time to apply your rub. Apply your rub to both sides of the ribs. I personally like a heavy even coating. 5.Cover your ribs with plastic wrap and place in the fridge to marinate either overnight or for 3-4 hours. 6.After the ribs have marinated bring them up to room temperature. This will help lessen the temperature drop when you put them in the Bradley, and speed up the heat recovery from the loss of heat when you opened the door to put the ribs in. While your ribs are coming to room temperature preheat your smoker to 230 (note this is smoker dependent try there, if you think they are too well done for your liking next time drop by 10 or so degrees) 7.Once your smoker has come up to temperature and the smoke has started to roll, put the ribs in the smoker. I apply 3 hours of Apple; you can use the flavor of your choice. Its good to spritz them with the apple juice/cider and vinegar mixture, if you dont have a spritzer you can mop some on (do it about every hour) 8.After 2 hours of smoke, do the smear test. After the 2 hour smoke you can do a smear test by grazing your finger across the rub. If a bit sticks to your finger then you likely need to wait another 10-60 minutes. The goal is for the rubs you applied to caramelize and create a bark on the outside. When the bark is caramelized, take it off the smoker and bring the ribs inside to be wrapped. Wrap your ribs in butcher paper or foil in a pinch with a good splash of Apple Juice or cider and cider vinegar, and seal well (the liquid helps steam the ribs) 9.Return the rib packets to the smoker for 2 hours. If you have a probe put it in the middle of the meatiest portion, you are trying to get the temp to 205-210. its should take 90-120 minutes. After the ribs have spent their time in the wrap. Remove them from the smoker and remove from the foil. Your ribs are just about done. Might even look done, but there is one more step. You have to sauce them. 10.After putting the sauce on the ribs place them back in the smoker for 30 mins-1 hour. The ribs will stiffen back up and the sauce will set. The meat should tell you when it is ready. For BBQ sauce we like bone suckin, if you like spicy the hot is good, or take the medium and blend in a chipotle pepper or two from a chipotle en adobo can. If you like them sauce apply more sauce 15-30 minutes in. 11.Your ribs are now ready to cut up and enjoy!! Note: you can do the foil and sauce portion on the grill to save some wood, thats a personal preference, if you do keep the grill around 230. | |
Excellent | |
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