How to make it

  • Rinse and remove membrane from the back of ribs.
  • Apply Seasoning and Rub. Bone Sucking Sauce’s Seasoning & Rub or John Henry’s Hickory Rub work well.
  • Place ribs and marinade into glass pan or plastic bag and refrigerate for 12-24 hours.
  • Place the rib rack on top of the drip pan. Fill the drip pan with Chicken broth. This will add a bit of flavor and moisture with the steam
  • Smoke using hardwood lump charcoal and Hickory chips for approximately 90 minutes @ 250-275 degrees.
  • Every 30 minutes, use a mopping sauce, this will keep them moist and flavorful. Stubbs mopping sauce works well.
  • When using a temperature probe, the target temp should be 160 degrees.
  • 5 minutes before removing, baste with a BBQ sauce, then serve.

Reviews & Comments 1

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  • 22566 6 years ago
    Nice Ribs!

    Thank-you

    Kind Regards
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