Ribs
Ribs are a staple for BBQing and smoking. I worked on my ribs for some time, trying different methods, before finally getting them the way I like. Lots of BBQ purists indicate that your ribs shouldn't just pull apart, but rather, still be pretty firm, but pull freely when you eat them. I prefer them more tender, like what you'll find in many restaurants. Cooking these ribs on the Pit Barrel Smoker gets a little tricky. I'll walk you through it.
Ingredients
- Baby Back Ribs – couple of racks (2 at least, but the more the merrier)
- Magical Meat Sprinkles
- Rib Sauce
Instructions
- Open your pack of ribs and dry with a paper towel
- Use the same paper towel to pull the membrane from each rack
- If you prefer, trim your ribs up to allow for square end and uniform meat. (this isn’t necessary, but it makes them look nicer)
- Coat generously with Magical Meat Sprinkles on all sides
- Wrap the ribs with plastic wrap and allow to sit overnight in the fridge
- Remove the ribs and allow to sit out while you prepare your smoker
- Place the ribs in the smoker about 5-6 hours BEFORE you plan to eat. NOTE: they won’t cook that long, but you want the extra time for them to rest.
- If you are hanging your ribs, use two hooks per rack, one on each end. Hang them at each end so they make a “U” shape.
- Cook for 2-3 hours until they reach about 160 degrees.
- Remove the hooks and wrap your ribs in butcher paper or foil. Wrap tightly and put the ribs back on the smoker, this time on a grate. I use a rib rack to hold them vertical to give me more space on the grate.
- Cook another 1-2 hours. Remove the wrap and look for the bone to be exposed on the ends, about an inch. If it isn’t, cook them longer. When the bone is exposed about an inch, coat generously with Rib Sauce and then place back on the smoker for 30-60 mins
- Remove the ribs, wrap them in foil, place in a cooler, and cover with a towel. Let them rest for at least 30 minutes
- Cut the ribs and enjoy!
Notes
- I tend to use baby back ribs, but others should work fine too. Typically, country style ribs are meatier, so the cook time will likely be longer.
- Some people indicate that removing the membrane isn't necessary and doesn't affect the end product by much. The main difference is that it adds a little toughness. I've never tried it with the membrane. I've just always removed it.
- Hanging the ribs in a “U” shape keeps the rack from getting too close to the coals on the bottom and burning.
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