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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • 22566 9 years ago
    Nice Ribs!


    Kind Regards
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes