Originally posted by Smart
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I'm pretty much the same way as most of these fellas above on the times....
I'll peel the membrane and trim off any excess fat...trim to St.Louis style ribs....then cover both sides in rub of your choice. You can use mustard or oil as a binder if you want.
I smoke at 250-275 for 2 hours (3 if pit is 225) and spritz at one hour and second hour.
I then double wrap pouring a half cup of apple juice in the bottom of the foil. If I want a sweet rib, I'll cover the top with liquid butter with a silicone brush and brown sugar as well as a light dusting of more rub. If a savory rib is the choice for the day, I add the squeeze butter and the light dusting of rub.
Put it back on the pit for another 2 hours....
If it is to be a dry rib, I open up the foil after the 2 hours above and let the bark set up for 45min -hour.
If it is a wet rib with BBQ sauce, I open to let it set up for 30 minutes, add BBQ sauce with a silicone brush and let that carmelize for another 30. For the BBQ sauce, I usually take some of the au jous from the foil and mix with Head Country or SBR Sweet and Spicy to cut it then glaze with a silicone brush.
I'll usually let them rest in the foil closed back up for 30 minutes while I prep the other food.... although resting for a thin cut of meat like ribs is not as important as a brisket or PB.
Flip over the rack so you can see the bone and cut accordingly. Cutting from the top is a guessing game..
This is what I do. It's probably a little OCD for some, but it works for me. There are a million ways to do it..
I'll peel the membrane and trim off any excess fat...trim to St.Louis style ribs....then cover both sides in rub of your choice. You can use mustard or oil as a binder if you want.
I smoke at 250-275 for 2 hours (3 if pit is 225) and spritz at one hour and second hour.
I then double wrap pouring a half cup of apple juice in the bottom of the foil. If I want a sweet rib, I'll cover the top with liquid butter with a silicone brush and brown sugar as well as a light dusting of more rub. If a savory rib is the choice for the day, I add the squeeze butter and the light dusting of rub.
Put it back on the pit for another 2 hours....
If it is to be a dry rib, I open up the foil after the 2 hours above and let the bark set up for 45min -hour.
If it is a wet rib with BBQ sauce, I open to let it set up for 30 minutes, add BBQ sauce with a silicone brush and let that carmelize for another 30. For the BBQ sauce, I usually take some of the au jous from the foil and mix with Head Country or SBR Sweet and Spicy to cut it then glaze with a silicone brush.
I'll usually let them rest in the foil closed back up for 30 minutes while I prep the other food.... although resting for a thin cut of meat like ribs is not as important as a brisket or PB.
Flip over the rack so you can see the bone and cut accordingly. Cutting from the top is a guessing game..
This is what I do. It's probably a little OCD for some, but it works for me. There are a million ways to do it..
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