1/2 VS 1/3 RECIPES
HOW TO SMOKE RIBS THE RIGHT WAY: STOP WITH 321
If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve competition worthy ribs right at home!
Provided by Michael Haas
Categories Main Course
Total Time 405 minutes
Prep Time 135 minutes
Cook Time 255 minutes
Yield 5
Number Of Ingredients 5
Steps:
- Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
- On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
- Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
- Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
- Once the smoker is at proper temp, place the ribs on the grill meat side up.
- Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
- Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
- Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F.
- Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
- Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
- Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You’ll notice how the ribs don’t fall apart as you cut. Also look for that beautiful pink smoke ring.
Nutrition Facts : Calories 714 kcal, CarbohydrateContent 32 g, ProteinContent 44 g, FatContent 46 g, SaturatedFatContent 19 g, TransFatContent 1 g, CholesterolContent 181 mg, SodiumContent 572 mg, FiberContent 1 g, SugarContent 30 g, UnsaturatedFatContent 24 g, ServingSize 1 serving
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From spendwithpennies.com
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From food.unl.edu
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From recipes.sparkpeople.com
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From paprikaapp.zendesk.com
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From whatagirleats.com
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