AuthorRickRibs in the smoker, low and slow, fall off the bone delicious!
[cooked-sharing]
Remove the membrane from back of ribs. Use a paper towel to get a good grip.
Rinse and pat dry racks of ribs
Apply a think coat of yellow mustard to both sides of ribs
Apply dry rub to both sides of ribs
Apply brown sugar to meat side of ribs
Wrap each rack of ribs in foil or plastic wrap and refrigerate overnight
Mix 2 cups apple juice, 2 tbs Worcestershire Sauce and 2 tbs dry rub, set aside
Remove ribs from refrigerator 1 hour before cook time to allow to come to room temp
Set smoker to 225F and let stabilize, approx 30 min
Add ribs to smoker, meat side up
Smoke at 225F for 3 hours
Mop with mop mix hourly
Remove ribs and wrap in foil
Add 2 tbs apple juice and 2 tbs butter and wrap tight
Return ribs to smoker for 1 1/2 hours
Remove ribs from foil
Brush on generous amounts of BBQ Sauce
Return ribs to smoker for 45 minutes
Remove ribs, cut apart and enjoy!
Ingredients
Directions
Remove the membrane from back of ribs. Use a paper towel to get a good grip.
Rinse and pat dry racks of ribs
Apply a think coat of yellow mustard to both sides of ribs
Apply dry rub to both sides of ribs
Apply brown sugar to meat side of ribs
Wrap each rack of ribs in foil or plastic wrap and refrigerate overnight
Mix 2 cups apple juice, 2 tbs Worcestershire Sauce and 2 tbs dry rub, set aside
Remove ribs from refrigerator 1 hour before cook time to allow to come to room temp
Set smoker to 225F and let stabilize, approx 30 min
Add ribs to smoker, meat side up
Smoke at 225F for 3 hours
Mop with mop mix hourly
Remove ribs and wrap in foil
Add 2 tbs apple juice and 2 tbs butter and wrap tight
Return ribs to smoker for 1 1/2 hours
Remove ribs from foil
Brush on generous amounts of BBQ Sauce
Return ribs to smoker for 45 minutes
Remove ribs, cut apart and enjoy!