Loved how these ribs turned out this weekend.
For seasonings I use Health Riles Everyday Rub, Competition BBQ and Honey rub. For sauce I love Meat Mitch Whomp sauce.
I’ve had nothing but good results with Bear Mountain pellets. Cook time is right around 4-4.5hrs at 275F. I like to spritz once or twice with apple juice and generally wrap once that bark has gotten solid around 165-175F. I like to use foil with some butter, brown sugar and honey with a splash of Red Oak Beer here in NC.
What is your cooking preference for getting a juicy and tender rib?
by Inevitable_Jury5270
6 Comments
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1. Remove the back side membrane
2. Coat with a very generous amount of yellow mustard
3. Cover till no mustard is visible with Riley’s All Purpose
3. Smoke at 180* till IT gets around 160-165
4. Wrap in aluminum foil with brown sugar (not light), 1/2 stick of butter smashed and spread out and about 1/2 cup of 100% apple juice.
5. Cook at 225* for another 3-5 hours.
6. If you want to add sauce then unwrap and add here and remove when sauce thickens (my family like dry rub and dip in their choice of sauce) This will create a little tighter crust also but I don’t care about that.
This way isn’t for everybody because some people say it turns the rib meat to mush, but I’ve always cooked them to what my family’s taste is and they do not like it when I change how I do it. Good luck.
I removed the membrane, seasoned, and smoked for 4 hours at 250 recently and loved them. Not fall off the bone but still tender.
Remove membrane, use mustard as binder, season how you want but I have just used SPG recently and love it.
Smoke at 250 for 4-5 hours. I apply a mop sauce every hour or so but this is optional. (Even parts beer, hot sauce, apple juice, and ACV). Just apply generously.
I usually do the bend test around 4 hours in to see if they are ready. If they aren’t I leave them for half an hour and check again. Once ready I sauce up and throw back on for 30-45 mins. Let rest for 15 mins or so and then eat.
Lots of people recommending the foil wrap which I have found to be very important if you want them to fall off the bone
Make rub of some sort, even if it’s just salt, pepper, garlic.
Make a binder even if it’s just spritzing with water. But I like hotsauce+worcestershire. French’s is also amazing.
Season with rub.
Smoke at 225 with super smoke for like 5 or 6 hours sometimes spritzing with water for bark. Until it passes the bend test.
Wrap in foil with glaze (I like using Bar A’s glaze)
Let it rest in foil for at least anhour.
Slice and enjoy. If I have a warmer going I can let it rest even longer.