Servings: 4 people
- 2 Racks Ribs
- Your Favorite Rub
- Apple Cider, Beer, or any other Steaming Liquid
- Prep the meat. Wash it off under running water. Remove the silver skin membrane from the underside of the ribs (or have the butcher do it for you). If you miss this step or fail to remove the membrane, the ribs will be tough as rubber. I personally then will scour the backside a bit to ensure tenderness. Trim off any end pieces or excess fat / meat on to the tops to get these things as symmetrical to a rectangle as possible (will ensure even doneness and uniformity).
- Put a thin layer of mustard on the ribs and then generously pat in your favorite rub to all sides, top, and bottom. I did one rack today w an apple rub and the other with coffee chipotle (I will share those recipes a different day).
- Let the ribs sit while you get your smoker up to 230 degrees, indirect. I used hickory and apple wood. When stable and at temp, put the ribs on. This is the only spot baby backs and St. Louis differ. When doing baby backs, let them smoke for 2 hours before proceeding to the next step. If doing St. Louis, 3 hours.
- Now the fun part. Wrap the ribs in foil and add a small amount of liquid to the bottom (I don't like to let the liquid come in direct contact with the meat). Let cook for 2 more hours.
- The last step here is to take the ribs out of the foil and put them back on the grill for one final hour. You'll note I do NOT apply BBQ sauce because I think it steals from the flavor of the meat. BUT my family does like some sweetness on theirs. I keep them happy by applying a layer of honey and brown sugar to one of the rib racks after removing from the foil.
- After that final hour, remove and enjoy! Be sure to follow me on Instagram for all my recipes and extra tips!
- A (clean) paintbrush is perfect for applying the mustard and honey.
- That beautiful cutting and serving board is custom made by Luke @hazel.burr_design. Look him up!