Bbq Ribs Walk Through By Doug Recipe

How to make it

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• Go to store, talk with butcher and ask to see slabs of Spare Ribs
• Pick out well marbled #4 slabs, not too lean-not too fat.
• Cut off RibTips and brisket flap, turn onto bone side up and remove membrain. Prepare Rib Tips along with Rib Slabs for extra meat.
• Wipe down ribs good with paper towels and then spread a thin layer of Olive Oil on both sides , Use Your favorite Dry Rub liberally on both sides of Ribs, wrap in alum Foil or Plastic wrap and refridgerate for 1 hour to 8 hours. Take out of Refridge 1 hour prior to putting Ribs on to cook to bring to room temp.
• Get that Smoker up to Temp, for smoking these ribs Low and Slow we want to maintain a smokeing chamber temp of 230F. Get a remote temp monitor and lay temp probe on grate along where your going to put the ribs as this is where you need the correct temp of 230F, not in top of your door/lid area. After you have coals grey and temp stabalized it's time to put them Ribs on that Smoker. I always incorperate a pan of liquid close to coals to help with moisture so Ribs don't get too dry during long smokeing times. You may add your favorite Liquid , Beer,Apple juce , combination of any flavor you may want in here.
• All set to go: get them Ribs that have been marinating out by the Smoker , un wrap them and place on your grates. Add some soaked wood to your fire and watch the fast action of smoke rising from your chiminey pipe, Here comes the timing thing Guys n Gals: For the first 3 hours of smoking add wood to fire every 30 minuets to keep that smoke going. After 3 hour of smoke with the wood you can't get more smoke flavor into the meat so put your wood away till next time. Now it's time to spray down them Ribs with a bit of Liquid , Apple juice in a spay bottle works nice here, Hit them with the Apple juice every 30 minuets for an hour, you now have been smoking the ribs for 4 hours. Get yourself some sheets of HD Alum Foil , enought to wrap each Rack of Ribs, place ribs on foils and wet down with the apple juice well, seal up tightly and return to smoker.
• Keep them Ribs sealed for 1 hour and check to see if the meat is shrinking from the ends of the bones 1/4 inch or so. If shrinkage has occured go ahead and unwrap the ribs, you may now brush on your favorite sauce ,glaze every 15 min for last hour of cooking time. Take Ribs off smoker and let set for 15 min before cutting to re disperse juices in meat.
• You have just made the Most Mouth Watering Ribs and it only took 6 hours of fun in the sun.
• Hope you enjoy my little Recipe/ Tutorial here and have fun all. "Doug" dougsrubs.com