Ribs are a classic dude food and even the ladies will like them. Sweet and salty are all great tastes in the summer. These ribs take some time but are worth the wait.
Serves 4
- 3 lbs Baby Back Ribs
- BBQ Sauce (use your favorite BBQ sauce)
- Rib Rub (again, use your favorite. brown sugar, paprika and salt rub always works well.)
- Apple Juice
To prepare, remove the membrane from the back of the ribs. This is an important step as the membrane is chewy and your guests will not enjoy it. To remove it, insert a butter knife between the membrane and one of the bones. Slowly pull the knife upwards to separate the membrane from the bone. Repeat this on a couple of the bones. Next, put your finger(s) under the membrane and pull the membrane from the rib.
Brine over night in 2 gallons water, 1 cup salt, 1/3 cup rib rub and 1 quart apple juice. Be sure to cover and store in the refrigerator to keep the meat cold. The next day rinse the ribs well and pat dry with a paper towel.
Cover the ribs with the rub. Be libral and apply a generous amount of rub.
Smoke for 5 hours using hickory wood chips. Turn and spray with apple juice every 1 hour.
Wrap in tin foil with some BBQ sauce and finish in the oven @ 300 degrees for 2 more hours. (If you do not have a smoker cook in the oven for 4 hours total.)
Serve with additional BBQ sauce.
[...] on the smoker for about 5 hours to get that great smokey and slow cooked taste. Check out this detailed recipe for more on the ribs. If you use the recipe, notice that the order of baking and smoking was [...]