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| Chef | |
| Submitted | September 7th 2010 |
| Cuisine | American |
| Category | Main Course |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
2 - 4 Slabs of Pork Ribs
Rib Rub
Barbecue Sauce
Apple Juice
Directions
This recipe is primarily for the technique, although the ribs, rub and barbecue sauce are keys to how tasty these ribs will be. Total smoking time: 5 to 5.5 hours at 230 to 240 degrees.
My favorite ribs are pork babyback ribs (pork loin ribs), but spare ribs prepared St. Louis style are a close second. You really should buy higher quality ribs. I find that the ribs at Costco are much better than the ribs from King Soopers. Both babybacks and spare ribs will need the membrane removed from the bone side. If you're going to use spare ribs, you'll need to trim them St. Louis style to remove the rib tips and the skirt meat. It's not difficult to do this - just go to youtube.com and do a search on preparing St. Louis style spare ribs. There are several good videos on how to do trim spare ribs.
Spray the ribs with PAM then rub the ribs with your favorite rub and let site for several hours in the refrigerator. Take the ribs out of the fridge one hour before starting to cook them - 6 hours before they need to be done.
As I mentioned, the key here is consistent temperature of 230-240. I use a Traeger smoker which regulates temperature very well. Put the ribs on the preheated smoker and smoke for 2 hours, bone side down. Spray them with apple juice then smoke them for another hour. After three hours of smoking time, remove the ribs and place each rack bone side UP in a large sheet of aluminum foil (I double it). Add in a half cup apple juice to each foil "boat" then seal the foil and put the ribs back onto the smoker wrapped in foil. The apple juice will boil around the ribs and make them super tender. Smoke for an hour and a half (an hour for baby backs), then remove the ribs from the foil.
Capture 1 cup of the boiled apple juice - it's needed for the glaze. Boil it down to 1/3 cup. Add 1/4 cup of maple syrup and heat over medium high until it starts to foam. Then immediately turn down the heat until it stops foaming. You don't want it foaming for long or it could turn to hard candy. Add the 2 pinches salt and 2 teaspoons hot sauce.
Mop the glaze on the ribs (1-2 coats) and smoke for another 30 minutes. Serve and accept the praise gracefully.
Spray the ribs with PAM then rub the ribs with your favorite rub and let site for several hours in the refrigerator. Take the ribs out of the fridge one hour before starting to cook them - 6 hours before they need to be done.
As I mentioned, the key here is consistent temperature of 230-240. I use a Traeger smoker which regulates temperature very well. Put the ribs on the preheated smoker and smoke for 2 hours, bone side down. Spray them with apple juice then smoke them for another hour. After three hours of smoking time, remove the ribs and place each rack bone side UP in a large sheet of aluminum foil (I double it). Add in a half cup apple juice to each foil "boat" then seal the foil and put the ribs back onto the smoker wrapped in foil. The apple juice will boil around the ribs and make them super tender. Smoke for an hour and a half (an hour for baby backs), then remove the ribs from the foil.
Capture 1 cup of the boiled apple juice - it's needed for the glaze. Boil it down to 1/3 cup. Add 1/4 cup of maple syrup and heat over medium high until it starts to foam. Then immediately turn down the heat until it stops foaming. You don't want it foaming for long or it could turn to hard candy. Add the 2 pinches salt and 2 teaspoons hot sauce.
Mop the glaze on the ribs (1-2 coats) and smoke for another 30 minutes. Serve and accept the praise gracefully.
Citation: Compilation of several sources.