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Smoker


2 baby back ribs or St Louis Style Spare ribs, or spare ribs trimmed to St Louis Style (
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Memphis Dry Rub (Click Here)
Memphis Mop (Click Here)

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.Bring the ribs 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.

5. While your ribs are coming to room temperature preheat your smoker. There are two tacts here,
if your smoker will go to 325 do that, if no set your smoker to 225. I generally use Apple Wood.

6.Once your smoker has come up to temperature and the smoke has started to roll, put the ribs in the smoker. At 325 it should take about 90 minutes, at 225�F it will take 3 hours Mop with the Memphis mop every 15-20 minutes if using 325, 20-30 minutes if using 225. Cook specified time and continue to next step.

7.If using 325, check for done, and if not keep cooking/mopping till done. If cooking at 225, wrap your ribs in foil with the remaining mop. and return the rib packets to the smoker for 1 or 2 hours (1 Baby Backs, 2 Spares) or a preheated oven (225-250). After the ribs have spent their time in the foil wrap. Remove them from the smoker.oven and check for doneness (racks should gently bend). If not done close foil and return to oven till done, checking every 15 minutes. When done remove from the foil. Save the remaining mop/liquid from the foil.

9.Brush the ribs with the remaining liquid/mop and then liberally cover with the Memphis Rub.

10.Your ribs are now ready to cut up and enjoy!!

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