FRANKLIN RIBS RECIPES

Steps:

• Rinse ribs under water. Remove membrane from bone side.
• Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
• Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
• Smoke ribs directly on racks, meat side up, for three hours.
• Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
• Lay down a sheet of aluminum foil per rib rack.
• Spread a quarter cup of ghee onto the foil. Sprinkle half a cup of brown sugar onto the butter and squeeze the honey in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
• Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
• Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can escape. Place foiled ribs back on the smoker for 2 more hours.
• After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
• Cook for another hour mopping once more at the half hour mark.
• Remove from smoker and serve warm.

Steps:

• Prepare smoker for indirect cooking at 250-275°F using a neutral wood like apple, cherry or pecan.
• Trim fat and silver skin from the meaty side. Remove membrane from bone side.
• Mix rub ingredients together and set aside.
• Coat ribs in a mustard, olive oil or even hot sauce.
• Apply rub evenly being sure to get plenty on the sides.
• Place bone side down on pre-heated smoker.
• Smoke for between 6 - 10 hours between 250° - 275°F
• You can give the ribs a spritz of apple juice after about 3 hours if the edges are starting to burn (apple cider vinegar or water work as well)
• Remove the ribs from the smoker when your temperature probe reads 203 - 210°F and wrap in aluminum foil or butcher paper and leave to rest for at least an hour wrapped in old towels in a cooler.
• Slice the ribs and serve with beans and coleslaw