I do them just like my store bought with one exception...I soak them in buttermilk overnight after removing excess fat and silverskin.
I smoke them over hickory or oak wood...I do a 4-3-1 cook for tender ribs.
- apply rub of choice to ribs...I prefer sweet rub with hint of spice on back end. After making my own for a while gave up and just bought the stuff from Big Poppas Smokers...the simply marvelous brand. Apply liberally all sides even edges.
- heat smoker to 225-250..place ribs on smoker with atleast an inch or more between slabs.
- cook for 4 hours or until temp gets to roughly 90* internally. Every hour I spray them down with a mix of 50/50 apple cider vinegar and Makers Mark.
- wrap in heavy duty aluminum foil...refresh rub...put on a good set of stripes of squeeze butter....and a couple stripes of squeeze honey. Spritz with more of your mixture...seal up foil tight and place back on smoker for another 2-3 hours until temp reaches 175-180*
- remove from foil. be careful they will be very pliable and tender. carefully place back on smoker rack for another hour to firm up...build the bark up from rub and finish to temp of 198-201*. I will pour the juices collected in foil on all the rib slabs and then a new light dusting of rub on top and close lid.
When temp is 198-201*F...remove from smoker and place on cookie sheet...cover in foil...or just wrap a second time all ribs together in foil and place in a ice cooler until ready to serve. I like to try and have them done an hour before dinner time...the cooler will keep them piping hot until you are ready to slice the ribs and serve. Also gives wife and family time to finish sides and cook rolls in oven while the smell of the ribs drives everyone crazy.
I typically cut 2-3 bones per serving.
Pics from mixture of wild ribs and store bought...two or three different smokes. Last set is wild pig...all others store bought but showing the different stages in my prep and cook that is same for both other than buttermilk overnight for the wild pork.
Rub added and ready for smoker...and yes I prefer a st louis type trim that evens up all the sides..makes it easier to space on smoker
Ribs on bottom and venison tenderloin on top.
wrapped for final cook...some with mustard bbq sauce and some with only the rub and honey/butter mixture.
ready to eat
-------------------- Keep em sharp,
Ron Herman Compton's Traditional Bowhunters Backcountry Hunters & Anglers PBS Assoc since 1988 NRA Life USAF Retired (1984-2004) Posts: 1763 | From: Charleston, South Carolina | Registered: Aug 2005
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