If your anything like me, ribs are something that can bring a smile on my face and also bring family and friends together. I want to take a little time to go over a tried and true process to make sure your ribs come out tasty every time. I have deviated away from it with success a few times, but more times then not they are not quite right.
The Process 3-2-1
Its quite simple easily, 3 hours with rub, 2 hours braised in foil with some liquid, 1 hour sauced with the sauce of your choice.
Step 1: 3
First step will be your prep step and then your first three hours on the smoker or grille with indirect heat.
Remove the membrane from the underside of the ribs. This can be done by the butcher if you go to a butcher shop (if you ask real nice). If your purchasing your ribs from a normal grocery store, this step is something you will need to do. I like to use a sharp pairing knife and try to get under the membrane at about the second bone. Once you get it free enough to grab onto, try to grab it and get it off in once piece if possible. it looks like what you would expect a membrane to look like, kind of like a layer of thin skin on the underside of the rack of ribs. Once you get as much of it off as you can, you are ready for the next step in the process.
Next we will add a binder to the ribs in order to get the rub to stick well and stay on during the first 3 hours. I usually use mustard of some kind. It goes really well with the BBQ style flavors and the flavor of the smoke. You can use other things, but i usually stay with either yellow, Dijon, or honey mustard. You will apply your binder liberally to both sides of your ribs. Then add the rub of your choice liberally to the ribs ( do not skimp on your rub ) I usually start with the underside and then add rub to the top side.
Get your smoker or kettle to between 220 Degrees and 275 Degrees and toss on your ribs. Let those cook, adding wood and charcoal about every hour and spraying with the liquid of your choice while the lid is open. Try to be quick and not allow the lid to be off for very long as it robs the heat from.
Step 2: 2
This step is 2 hours wrapped with a liquid.
Remove ribs from smoker and wrap with parchment paper and aluminum foil. You need to add some liquid inside of the wrapped ribs. This step will braise the meat and allow the connective tissue to break down and become tender. If you have a smaller rack of ribs you may want to back down some time on this step or step 1.
Smoke for an additional two hours wrapped with the smoker or kettle between 220 Degrees and 275 Degrees.
Step 3: 3
This is the final step and the most important step to make the ribs absolutely delicious. This step will crisp up the outside and get that sauce all charred on the outside.
Remove ribs from foil packs on the smoker. Use a mop or brush to coat the ribs with your sauce of choice. I like to add a little bit of apple cider vinegar to thin out the sauce a little bit and add a little bit of a tangy flavor.
Cook for an additional hour on the smoker or kettle between 220 Degrees and 275 Degrees. I like to go a little hotter on this stage to finish up with nice little crunchy burnt sauce spots.
That is all, now pull the ribs off the smoker and enjoy immediately. All of the connective tissue should be rendered out. The goal is for then to stick on the bone still when picked up, but when bitten into it pulls perfectly off the bone and the meat to be very tender and flavorful.
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