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I always rinse my meat and paper
towel dry. Some people take the membrane off the ribs. I
don't. If you do want to take off that membrane, grab it with a
clean, dry paper towel. That seems to work the best.
I spray them with my standard mixture of 50/50 Apple
Juice and Jack Daniels and apply
a good amount of my rub. I spray
them again to keep the rub on.
You can also try the
Mustard
slather method. Cover them with
regular Mustard. Try this!!!!
Add your rub. The Mustard keeps
the rub on.
Put on your smoker at
250-275 for
about 3 hours (in aluminum pans)
If you don't have room for pans, you can do this without them.
After 3 hours,
cover them, or wrap them with foil
and put them
back on the smoker
for 2 hours.
Take off the foil, put them back on
for another 1hour.
If you want to
add a sauce, do
it the last 30 minutes.
Be careful
and
watch them.
If there is a lot of
sugar in your
sauce, they can burn really easy.
This is the 3-2-1 Method!!!!
See how the meat has pulled away
from the bones about 1/4 to 1/2 inch?
They are done!!!
Bones slide right out!! Some people
like to have a little pull to their ribs
and
would think these are too done. It takes
a
little practice to get them
JUST the way
you like.
You can also judge the doneness of them by picking them up with a tong
right in the middle. When they bend about 45 degrees, they are
done. Sometimes they will just break in half and they are
certainly done!!!!!
Glazing Sauce
Use any sauce you like. If it is too thick you can thin it with some Jack Daniels,
beer or a little water or Apple Juice. Add
Honey if your sauce is not sweet enough. Coat
them and turn them several times while they are glazing.
I use Bone Suckin' Sauce (Hot) with Jack Daniels.
Competition Ribs
Smoke them at 250 for about
4 hours. Check them and spray with the 50/50 Apple Juice and Jack
Daniels mixture every 1/2 hour. Use the Bend Test at about 5
hours.
These ribs will not Fall Off The Bone, but will be VERY
tender. The meat will have a little pull to it as you bite it from
the bone. That's what MANY Judges are looking for in a
competition.
If you like them dry, leave them alone. If you like them wet, with
a little caramelized sauce on them, (my favorite) get your
favorite sauce out and lightly coat them. Coat them with
sauce about 3 or 4 times the last hour.
You can also get your charcoal grill fired up with the charcoal off to
one side. Coat them with the sauce and let it caramelize.
Be careful and don't look away. If you have a lot of sugar in your
sauce, they'll burn in a minute!!!
The Bend Test for doneness!!!!!
Pick them up in the middle with
your tongs. When they bend about 45 degrees and the meat starts to
crack near your tong, they are done. When you pick one up like
this and it is NOT done, they will have a bounce to them, like rubber.
Takes a little practice.
See how the meat has cracked on the top rib? Done!!!!!!!!!
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