Using a paring knife you will need to remove the membrane or the ribs will be tough. To do this take the paring knife and peel a piece of the clearish white membrane back. Pull it carefully off rack.
Removing the membrane.
Once membrane is removed coat both sides of ribs with rub. Than wrap in plastic wrap and let marinate in fridge for at least an hour.
Wrapped ribs that have been rubbed and marinated in fridge.
Heat your smoker/grill up to 325. I use an oven thermometer because my smoker doesn't have a thermometer. If using smoker add wet applewood chunks if grill add foil pack of wet wood chips or smoke box
Brinkman Gourmet Electric Smoker. Fill water pan with 2 liters of water & for easier cleanup wrap bottom rack, the one that ribs will go on in, with foil.
Wet applewood chunks. You can also use applewood chips.
Adding the wood chips
Ribs after half an hour in the smoker. Don't forget to keep an eye on temp which should be between 325 & 350. Add wet woodchunks as necessary to keep the smoke going. Rub has turned into a crust.
Cook ribs checking every 45 minutes until temperature reads 170. Brush ribs with barbecue sauce and let cook remaining 10 degrees about 20 minutes. When done let rest 10 mins on counter before cutting
Ribs after approx 2 1/2 hours smoking!! Enjoy😃
- 1.0 Rack of Baby Back Ribs (for my famil I use 2 racks
- Rib Rub
- Paring knife
- Barbecue sauce
- Apple wood chips
- Smoker box or foil if using a grill
- oven thermometer
- Grill rack to hold the ribs
- Meat thermometer
- pastry brush