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.
This is a step by step guide to help you through making the perfect smoked ribs.
Restaurant Style Smoked Tender Ribs
|Prep time||30 minutes|
|Cook time||4 hours|
|Total time||4 hours, 30 minutes|
|By author||Dish Ditty|
- 1 Rack of Ribs (Baby Back)
- 1/4 cup Garlic Olive Oil
- 3 tablespoons Rub (I prefer Pappy's Prime Rib Rub)
- 1/2 cup Brown Sugar
- 1/2 cup Honey
- Large Tin Foil Sheets (Heavy duty is best)
- Smoker with a temp of 200 degrees
Or… do you want fall off the bone?
If you want Fall off the Bone Ribs, here’s a great recipe:
Fall off the bone homestyle Smoked Ribs
|By author||Dish Ditty Recipes|
- Baby Back Ribs
- Olive Oil
- Minced Garlic
- Pappy's Prime Rib Seasoning
- Brown Sugar
|Preparing the Ribs|
|Mix garlic with the olive oil in a small bowl and set aside. |
|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. Sprinkle Prime Rib Rub all over 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 1.5 more hours 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 Molasses (can use honey or agave, but molasses gives a better flavor). Put rib down meat side. Pour more molasses on the rib side and sprinkle Prime Rib Rub. Wrap with the first sheet of foil, flip and wrap again to keep things nice and neat. |
|Place wrapped ribs on cookie sheets and place in the over an 240 degrees for about 2 more hours. Temperature must be over 160, but will likely be 180 or more. Be careful unwrapping the ribs. There will be a nice sauce/glaze as you open up the foil packets. Save that sauce and serve with ribs instead of needing to add BBQ sauce.|