Allow it to fully adhere for another 15 - 30 minutes. Tip: I would allow 30 minutes per side if time allows. No longer. Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 2. The visual queue is most important. Get ready to wrap when you have achieved the beautiful color you desire. Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil.
Create a bed with 1 handful of brown sugar and pats of butter on the foil. I also love to pour a bead of Texas Pepper Jelly across this mixture. Some folks use a hot sauce instead. Remove the ribs from the foil and sauce or glaze them at this point. Feel free to make this recipe your own by choosing sauces you love. It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. This will keep the bbq sauce from running down your face. I love to sauce in the foil boat on the pit to keep the pit clean.
In previous careers, he sold insurance and mutual funds, and was a longtime retailer. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. By: Fred Decker. The Cooking Process Season the ribs ahead of time with your favorite dry rub or spice paste, and let them rest for 1 to 24 hours before you begin cooking.
Related Articles How to Sear Ribs. How Long to Cook Steak at Degrees How to Grill Ribs on a Charcoal Grill. How to Slow Cook Barbecue Ribs in a Refrigerate for 30 minutes placing ribs on the pit. This is the time when the ribs will absorb the most smoke.
Check the ribs to see if a bark has developed. If your rub has adhered to the meat gently mop or spray your ribs for the first time. Cook for another hour. Mop ribs for a second time and check temperature. Then you can wrap in foil or butcher paper. Lay the ribs down on the foil or butcher paper bone side up. Place a few pats of butter on the rack then drizzle about a tablespoon of honey and a light sprinkle of additional dry rub.
Wrap the ribs up tight and return them to the smoker. Continue smoking for another hour. If you would like you can raise the temperature as high as degrees F. To speed up the cooking process because the meat is protected by the foil or butcher paper. Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of degrees F depending on personal preference. More important than the temperature, use the probe thermometer to test for tenderness. Poke the meat in between the bones to see if the ribs are tender.
The probe should go into the meat with very little tension. If the meat still seems tough wrap the ribs back up and continue cooking for another minutes and check again. Once the ribs are tender you may serve them dry or sauce them. If saucing unwrap the foil and fold over to create a tray to hold the juices so you can sauce the top. Brush on a thin layer of sauce and smoke for another 30 minutes.
You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing the ribs. You may lose a little sauce, but you can always baste a little extra on top when you turn them over.
A perfect bite of ribs should be taken right in the center of the rib holding it like you would an ear of corn. The bite should leave a half moon bite mark and expose clean meat off the bone. It may have been wrapped too long.
Still tasty and delicious but you may want to reduce your wrap time in the future. In the future adjust the time accordingly. Notes These measurements are estimated and will depend on the actual size of the ribs. Use your judgement and play around with the ingredients.
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