| There are many different opinions and techniques for | | | | going to smoke it, allowing 15 orso hours to let the |
| smoking a rack of ribs. Thebest way to find out | | | | rub soak in. |
| what works for you is to practice and experiment | | | | Coat the ribs with a thin layer of olive oil before |
| with differentavailable recipes, or new recipes you | | | | applying the rub. |
| come up with. No matter what recipe or tasteyou | | | | Season both sides of the ribs with your favorite dry |
| are looking for, the key to turning a plain rack of ribs | | | | rub. There are a few listed If you decide to make |
| into a tender, juicy,perfectly smoked rack of ribs is | | | | your own rub, remember, the goal is notto |
| "Low and Slow." This means low temperature | | | | overpower the taste of the meat with seasonings, |
| (225-250 degrees F) and al long time (about 5 hours | | | | but to add to the flavor bycorrectly blending |
| for a 5 lb rack). | | | | different seasonings together that will enhance the |
| When I prepare a rack of spare ribs for smoking, I | | | | flavor of themeat. |
| usually prepare the ribs the nightbefore I am going to | | | | Some people like to marinade their ribs, but I have |
| smoke them to let the rub soak in to the meat. This | | | | had the best results with using adry rub. |
| will givethe rub plenty of time to work. A rub is | | | | COOKING |
| basically a blend of seasonings that isapplied to meat | | | | Remove the ribs from the refrigerator about 45 |
| before smoking. You do not have to use a rub, but I | | | | minutes before cooking them sothey are closer to |
| recommend itbecause it will add flavor to the meat. | | | | room temperature. |
| How much flavor depends on your rub recipe,but | | | | I smoke the ribs at a consistent temperature of 225 |
| that is another story. | | | | degrees F for about 1 hour perpound, but usually no |
| The rack of spare ribs referred to in these | | | | more than 6 hours. |
| instructions weighed 5 pounds, and wassmoked using | | | | Place the ribs bone side up in the smoker. I use a rib |
| indirect heat (225 F) for about 6 hours. | | | | mop sauce that has no or verylittle brown sugar, and |
| FRESHNESS | | | | no tomato products in it. These two ingredients will |
| When I choose a rack of ribs for smoking, I make | | | | burnbefore the meat is done, and produce bad |
| sure that the meat has not beenpreviously frozen. | | | | results. It is best to apply a finishingsauce or glaze |
| Sometimes choices are limited, but fresh meat will | | | | towards the last 30-40 minutes of smoking. |
| have a betterflavor, and it will be very tender when | | | | A great mop sauce that I use is to mix 2/3 cups of |
| smoked correctly. If the ribs have beenfrozen, as | | | | Apple Cider Vinegar and 1/3 cupof olive oil in a spray |
| most have, no biggie. Make sure your thaw them out | | | | bottle. Shake the bottle and spray the ribs down |
| in the refrigerator. | | | | about every |
| TRIMMING THE RIBS | | | | 45 minutes. The Apple Cider Vinegar will help |
| When you purchase a rack of spare ribs, there will be | | | | tenderize the meat, and make theribs a little sweeter. |
| a membrane located on theunderside of the ribs. | | | | When applying the finishing sauce, turn the ribs over |
| Most people have different opinions regarding | | | | so that the bone side is down,then apply the sauce. |
| removing themembrane or leaving it on. I remove the | | | | Do this during the last 30 minutes of cooking. |
| membrane with a sharp knife, or I have mybutcher | | | | The ribs are done when the meat retracts and |
| remove it for me. If you are new to removing the | | | | exposes the edge of the rib bones byabout 1/2 inch |
| membrane, you may askyour butcher to remove it | | | | or so, and basically each rib section will tear apart |
| for you the first time, and maybe he or she will even | | | | with ease. Theinternal meat temperature will be |
| showyou how to remove it. You can also leave it on | | | | about 180 F when done. An instant readthermometer |
| because if the ribs are cookedcorrectly, the | | | | is a must have for checking the doneness of the |
| membrane will pretty much dissolve while cooking. | | | | meat. |
| If you choose to remove it, begin by trimming it | | | | After a while, you will develop a feel for doneness. |
| away from the bone on one end ofthe ribs. You can | | | | Using different types of wood will produce different |
| either continue cutting it off, or if you get lucky, you | | | | smoke flavors in the meat. Iusually use mesquite, |
| can grab itwith a pair of pliers, and pull the whole | | | | apple, and charcoal. Too much mesquite can add a |
| membrane off at one time. | | | | strong,smoky flavor to the ribs, so use it sparingly. |
| When trimming the fat off of the ribs, make sure | | | | Hickory and oak are also some of thecommonly used |
| you leave a little. There willprobably be an excess | | | | woods for smoking ribs. |
| amount in some places. Just trim it down until it looks | | | | SERVING |
| rightto you. The fat will render, turning into oil, and it | | | | Let the smoked rack of ribs rest for about 10 |
| will help to keep the ribs moist. | | | | minutes before cut into it. |
| SEASONING | | | | Cut down the middle of each strip of meat between |
| Prepare your rack of ribs the night before you are | | | | each rib bone. Add your favoritesauce, and enjoy. |