Best Smoked Ribs Recipe Ever

A Killer Smoked BBQ Ribs Recipe That Shames The 321 Method

WebNov 26, 2015 · Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal …

1. Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
2. If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
3. Trim the excess fat from both sides of the rack of ribs.
4. Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.

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How To Smoke Ribs The Right Way: A 321 Alternative.

WebJan 21, 2024 · Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at …

1. Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
2. On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
3. Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
4. Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.

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Low and Slow Smoked Spare Ribs Hey Grill, Hey

WebJul 25, 2023 · Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple wood for these ribs. …

Rating: 5/5(4)
1. Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple woods.
2. Trim your ribs. Remove the large segment of bones on top of the ribs, the thin flap and membrane on the back of the ribs, and the tail end of the ribs.
3. Season your ribs. Sprinkle on your sweet seasoning, your beef seasoning, and then the black pepper. Cover the top, bottom, and all sides of the ribs.
4. Smoke your ribs. No spritzing, no wrapping, no saucing, NO PEEKING! Get those ribs on your smoker and let them roll for at least 4 hours before you open the lid and start checking on your ribs. Once your ribs reach an internal temperature of 200-205 degrees F and are tender when you bend them, remove your ribs to a cutting board.

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