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We hope you got insight from reading it, now let’s go back to smoked ribs recipe. You can cook smoked ribs using 13 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Smoked ribs:
- Take Morton Nature's seasons
- Prepare Yellow mustard
- Prepare Weber KC bbq dry rub
- Provide Brown sugar
- Get Spray butter
- You need Honey
- Provide 100 % apple juice(not from concentrated)
- Take St.Louis style ribs
- Take Sugar
- Take Vegetable Oil
- Get Apple cider vinegar
- Use 1 pray bottle
- Take Aluminum foil (heavy duty gill)
Instructions to make Smoked ribs:
- First rinse and remove the membrane from bone side of ribs (its the thin skin like film over the little bit of fat kinda like silver skin on deer meat) use a knife to get it started then the rest should easily pull rite off
- Be generous and sprinkle the morton on all sides of your ribs. If you don't have mortons just use salt, pepper, onion powder, and garlic powder.
- Next rub yellow mustard across all sides. It will hold everything on to make a good bark
- Then be very generous with the BBQ rub you want it to completely cover the mustard. Dont actually rub it on just shake over all sides.
- Place on your smoker furthest away from fire with thicker portion towards fire for 5 hr at 300 degrees
- Mix in a spray bottle a cup of the apple juice about 2 tablespoons of oil 1/2 cup of vinegar and 1/4 cup of sugar. Adjust it to taste.
- Spray every 30 mins you want to keep them from being dry, just make sure you are mostly misting them so you don't spray the rub off.
- At hr 5 take the ribs off the grill spray with butter, lightly cover with brown sugar and drizzle honey over them.
- Grab a large peice of foil about 6 inches longer than the ribs i use heavy duty grill foil because it is wide. Place your ribs meat side down on your foil.
- Pour about 1/2- 1 cup of apple juice over the ribs. Fold the foil long ways then roll up the ends
- Place back on grill for 1 hr
- After the hr remove from foil and put back on grill bone side down for 30 mins to an hr. Depending on how you would like the outside bark to be.
- Be very careful when getting them off, if you have cooked them correctly and kept your temp at 300 they will fall apart. Hope you enjoy!🙂
Unwrap the ribs and return to the smoker bone-side down for one more hour. The meat between the rib bones do not give a lot of leeway for using a thermometer but not to worry. ribs are best cooked/smoked until they are tender. BBQ ribs are the holy grail. The tastiest part of the hog. Mastering them marks the difference between the tyro, pyro, and pitmaster.
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