There's nothing quite like an amazing rack of ribs and after trying our smoked ribs recipe you'll never be able to buy restaurant ribs ever again - we promise!
Now we've tested this recipe far and wide and so far it has been a hit with all palettes.
If you're just looking for quick-and-easy steps you can scroll to the bottom for the point-form steps. If you want to get the most out of this recipe ready the whole blog for the tips and tricks along the way!
Now it should be noted that this recipe is for use with back ribs (St Louis style or side ribs will take longer).
PREPPING THE RIBS
WIPE DOWN RIBS
Prep the ribs by wiping them with paper towels, allowing them to be dry so the binding agent will stick.
Some people rinse their ribs in cold water before wiping clean. This doesn't do much as far as cooking is concerned. Some people like to rinse their ribs to remove old juices and such however there's no evidence to suggest that rinsing meat does anything beneficial and that it may actually increase the risk of cross contamination with other food, countertops and utensils.
We at Atlantic Outdoor don't care what you do! You do you!
REMOVE THE MEMBRANE
This. Is. Important! The membrane is a sticky, tough piece on the meat that isn't very appealing and will make a world of difference in the taste and feel of your ribs.
Some meat pieces like fat and collagen will dissipate when cooked at high heat. The membrane on a rack of ribs however is made up of silverskin which turns hard and chewy when cooked. Best to remove it!
COAT RIBS in binding material. Possible picks include olive oil, mustard of mayonnaise. We use plain yellow mustard on ours!
LAY the ribs directly on the smoker rack at 225F for 2 HOURS. There's a reason smokers always talk about low and slow! Ribs get their tender, fall-off-the-bone feel from the low temperature they're smoked at.
You mustn't rush perfection!
REMOVE the ribs from the smoker and wrap each rack in tin foil with about 1/4 can of pop, beer, cider or juice each. This liquid will ensure moist, tender ribs and eliminate the risk of drying out. You can use any of the selection we mentioned above. We've tried many and haven't had a bad batch yet!
Once wrapped place the ribs back on the smoker for 1.5 hours.
THE FINAL LAP
REMOVE THE RIBS FROM THE WRAP, place them directly on the smoker rack and cost in your favorite sauce. We use Bullseye Chicken and Rib Sauce (with the blur label!) This is another place in the steps where you mustn't skimp! Load those bad boys up!
Continue to apply sauce for about 45 minutes until you're satisfied with the rib tenderness and bark. You'll know the ribs are nice and tender when you lift the rack from the center and the ends droop significantly.
REMOVE AND ENJOY!
We hope this recipe treats you well and gives you the confidence you need to tackle this smoking delicacy this weekend!
See the quick steps below:
Rinse ribs in cold water(if desired) and pat dry with paper towel
Remove membrane from underside of each rack (tip, use a butter knife to separate at each bone to make it easier)
Cover ribs with binding material (we use plain mustard)