First start off with a slab of ribs (13-15 ribs per slab). This recipe is for a
simple rub which the recipe
will follow. I will get into mops and rubs later on. Back to the recipe. There will be a membrane on the
bone side of the ribs that will have to be removed first. This is easy, use a table knike to get under the
membrane once you get it started grab it with a paper towel a pull on it to remove it. Once the
membrane is removed sprinkle liberally with the rub on both sides of the ribs. Place the ribs into the
frig for at least 6 hours to 24 hours. The longer the better.
Once you are ready to smoke you need to get your smoker ready or you can use a regular grill set up
to cook in a non direct cooking. To do this you will need to get your charcoal or whatever you are
using set to one side. While your charcoal is getting ready you need to start soaking your wood. You
can buy wood chips at any K-Mart, Wal-Mart or stores like them. Soak the wood chips for at least 1
half hour so they don't burn up and they produce the smoke flavor you are looking for. You can use
woods like hickory, apple, mesquite, don't use pine or woods like that. Any fruit wood is good, I prefer
hickory or apple. Take the Riba out of the frig and let them set at room temp for about 1 hour.
Once your cooker is ready the temp. should not go above 250 and not below 200 the temp. is very
important you want to cook it low and slow. Anyway once your cooker is ready place a handful of wood
chips (if that is what you are using) if using logs place 1 log into your cooker. Let it start to smoke
(about 10 min.). If you are using a water smoker make sure you fill your water pail full of HOT tap
water. Get your ribs and place them on a well oiled and CLEAN grill grate bone side down. Let them
smoke for about 6 hours. While they are smoking avoid the tempentation of peeking. Everytime you
lift that lid you will need to add at least a 1/2 hour to your cooking time. If you need to peek wait till
you need to add more wood. You will need to add more wood about half way through the cooking time.
The ribs are done when the start to pull away from the bone.
Rub Recipe:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon fresh cracked black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onio powder
1 teaspoon caynne
will follow. I will get into mops and rubs later on. Back to the recipe. There will be a membrane on the
bone side of the ribs that will have to be removed first. This is easy, use a table knike to get under the
membrane once you get it started grab it with a paper towel a pull on it to remove it. Once the
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membrane is removed sprinkle liberally with the rub on both sides of the ribs. Place the ribs into the
frig for at least 6 hours to 24 hours. The longer the better.
Once you are ready to smoke you need to get your smoker ready or you can use a regular grill set up
to cook in a non direct cooking. To do this you will need to get your charcoal or whatever you are
using set to one side. While your charcoal is getting ready you need to start soaking your wood. You
can buy wood chips at any K-Mart, Wal-Mart or stores like them. Soak the wood chips for at least 1
half hour so they don't burn up and they produce the smoke flavor you are looking for. You can use
woods like hickory, apple, mesquite, don't use pine or woods like that. Any fruit wood is good, I prefer
hickory or apple. Take the Riba out of the frig and let them set at room temp for about 1 hour.
Once your cooker is ready the temp. should not go above 250 and not below 200 the temp. is very
important you want to cook it low and slow. Anyway once your cooker is ready place a handful of wood
chips (if that is what you are using) if using logs place 1 log into your cooker. Let it start to smoke
(about 10 min.). If you are using a water smoker make sure you fill your water pail full of HOT tap
water. Get your ribs and place them on a well oiled and CLEAN grill grate bone side down. Let them
smoke for about 6 hours. While they are smoking avoid the tempentation of peeking. Everytime you
lift that lid you will need to add at least a 1/2 hour to your cooking time. If you need to peek wait till
you need to add more wood. You will need to add more wood about half way through the cooking time.
The ribs are done when the start to pull away from the bone.
Rub Recipe:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon fresh cracked black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onio powder
1 teaspoon caynne