Some like their ribs to fall off the bone, but the restaurant and competition ribs are generally tend to be tender but firm to the bone. Follow this recipe and you’ll get a perfect restaurant style rib every time.
- Baby Back Ribs
- Garlic Olive Oil 1/4 cup
- Your favorite Rub (Butt Rub, Pappy’s, etc) 3 TBL
- 1/2 cup brown sugar
- Your choice of syrup: Honey 1/2 cup
- Large Tin Foil Sheets
- Smoker with temp of 215 degrees
Cooking Time: 3.5 hours
Preparation Time: 30 minutes total: 15 minutes before and 15 minutes in the middle
Preparing the ribs
With a paper towel, wipe the moisture on the membrane side. At the small end, with a paper towel, rip off the membrane. If the membrane is tough and won’t come off, with a knife make a slit between each rib on the membrane side to allow the flavor to penetrate.
Pour Garlic Olive Oil on the bone side , rub and turn over and rub the olive oil on the meat side. You can use mustard if you want a different binder to keep the rub on. Sprinkle Rub on the ribs but don’t rub. Rub on Brown sugar.
Smoking the ribs
Cook bone side down for 1.5 hours. Then turn over and cook for one more hour with the smoke. Remove from grill and…
Wrap & Cook
Put down two pieces of tin foil per rib. On the tinfoil, pour a zigzag pattern of Honey. Put rib down meat side. Pour honey on the rib side and sprinkle Rub. Wrap with the first sheet of foil, flip and wrap again to keep things nice and neat.
Cook back on smoker without the smoke, heat only no smoke, for another 1 hour or until they reach an internal temperature of 160. Ribs should bend nicely when held up from one end with tongs and you should see the bone but the meat should not be falling off the bone.<images to come soon>