| If you've ever wondered how to prepare the | | | | There are as many rub recipes as there are rib |
| perfect slab of barbecue ribs, you can't miss this | | | | recipes. But a good standard barbecue rub consists |
| article. An explicit plan to make you the great | | | | of the following: |
| barbecue pitmaster you've always dreamed of being. | | | | - 1/4 cup packed brown sugar |
| Believe me, there are many, many ways to cook | | | | - 1/4 cup smoked paprika |
| ribs. Some recipes call for the ribs to be grilled | | | | - 3 tbs. black pepper |
| directly over a hot fire, others cooked by indirect | | | | - 3 tbs. coarse salt |
| heat on the grill, but the ribs that taste the best by | | | | - 2 tsp. garlic powder |
| far are cooked "low and slow" in a smoker. | | | | - 2 tsp. onion powder |
| The term "Low and Slow" refers to cooking the ribs | | | | - 2 tsp. celery seeds |
| at a very low temperature (about 225 degrees) for a | | | | - 1 tsp. cayenne pepperYou can adjust the amounts |
| long period of time (about 5-6 hours). This gives | | | | to suit your taste and add or subtract as you please, |
| you the most tender and flavorful ribs possible. | | | | but this will give you a good starting point. |
| There are several different styles of barbecue | | | | Once you have that done, you can fire up the |
| smokers available which I discuss in another article | | | | smoker and give it time to attain a temperature of |
| but, the style I prefer is the off-set barrel smoker. | | | | 225 degrees. Never put the ribs on the smoker until |
| This gives you a cooking chamber with a separate | | | | your temperature is up and constant. If you do, |
| fire-box off to one side and slightly lower than the | | | | you run the risk of having ribs that are undercooked, |
| rest of the unit. It's a very efficient design for this | | | | and that's never good. Now add any wood that |
| particular type of barbecuing. | | | | you want to use. Hickory is just fine for this |
| Meat choice is another consideration. There are | | | | purpose, but you can also use apple, cherry or even |
| Spare Ribs which are meaty and sometimes can be | | | | pecan wood for a different flavor profile. |
| tough. Baby Back Ribs, which are usually the most | | | | I use a cooking method called the 3-2-1 Method. |
| tender, but are smaller in size. Then there's the St. | | | | This is the most sure-fire way to get perfect ribs |
| Louis Cut. These are the perfect cross between | | | | every time. |
| the tenderness of the Baby Backs and the larger size | | | | You start out by smoking the ribs in the smoker at |
| of the Spare Ribs. The St. Louis style is the cut I | | | | 225 degrees for the first 3 hours. After three |
| prefer and also chosen by most of the top barbecue | | | | hours, take the ribs off the smoker and double wrap |
| competitors on the circuit today. | | | | them tightly in aluminum foil. But before you seal |
| I start by removing the membrane, or fell, from the | | | | them up, place about 1/3 cup of apple juice in the foil |
| back of the rack of ribs. The membrane is the thin, | | | | pouch with the ribs. Place the tightly sealed foiled |
| plastic-like substance on the back (or bottom) of the | | | | ribs and apple juice back on the 225 degree smoker, |
| ribs. This is done for two reasons. First, the | | | | and leave them cook for 2 hours. The apple juice |
| membrane is tough, so removing it will make the ribs | | | | will both flavorize and, by steaming, tenderize the |
| more tender. Secondly, it will allow for the flavors | | | | ribs. Unwrap the ribs after the two hour period and |
| of the dry rub and smoke to penetrate the meat | | | | place them back on the smoker for 1 hour more to |
| deeper for a better tasting product. | | | | finish the cooking process. You can slather on your |
| To remove the membrane, you simply lay the ribs on | | | | choice of barbecue sauce at this time for an |
| a hard surface such as a table or kitchen counter | | | | additional layer of flavor. |
| with the bone side up. Start at a corner with a | | | | Now it has been six hours of cooking time (3-2-1) |
| fork, spoon or something sharp (I prefer a meat | | | | and your ribs should be done to perfection. Take |
| thermometer) and pry it up. Then, with a dry paper | | | | them off the smoker and coat them one more time |
| towel, pull the membrane off. It will take some time | | | | with barbecue sauce for that shiny look that is so |
| and practice to do this efficiently, but the results will | | | | eye-appealing. It's really important at this point to |
| be worth it. | | | | let them rest for 5-510 minutes before serving to |
| Once the membrane has been removed, you can | | | | allow the meat to finish cooking and the meat juices |
| apply the dry rub. Coat the ribs generously on both | | | | to really kick in. Don't be too surprised at the "Ohh's |
| sides and rub it into the meat. You can either do | | | | and Ahh's that you get when you finally bring these |
| this early and let them marinade in the refrigerator | | | | ribs to the table. They will be a real show-stopper. |
| for up to 6 hours or you can put them right on the | | | | And there you have it, the No-Fail Strategy for |
| smoker. However, the longer they marinade, the | | | | Smoking the Perfect BBQ Ribs. Take your time and |
| richer the flavor will be. | | | | ENJOY!!! |