are going to be using the 3-2-1 method. That's 3 hours on
the smoker naked, 2 hours foiled then 1 hour naked. In my
humble opinion this method produces the highest quality in
ribs when it's all said and done. I have tried with and
without foiling and my money is on foiling every time. Let's
ribs thoroughly. Using a butter knife and paper towel. Remove the membrane on
the back of the ribs. this is very important. Paper towel
allows you to grip the membrane for removal.
Trim excess fat from the front and back of ribs.
Coat ribs front and back with yellow mustard. Apply generous amounts of
Jack's Old South Hickory dry rub. This is a great tasting
dry rub by Myron Mixon of BBQ Pitmasters on TLC. Lightly
dust with garlic powder. Sprinkle
on brown sugar. Don't be shy with the brown sugar. Now
rub the brown sugar into the ribs real good. Wrap ribs in
plastic and refrigerate for at least a few hours. Preferably
Preheat smoker to 225-230 degrees. Place ribs onto your
Smoke ribs for 3 hours.
Mix 1 cup apple juice, 1 tsp brown sugar and 1 tsp
cinnamon in a spray bottle.Mist ribs with the liquid hourly.
After 3 hours, remove ribs and place on foil. Splash on apple juice. Again
don't be afraid to put some on there. Wrap foil around ribs
and place back into smoker.
Cook another 2 hours then remove the ribs from the tin
foil and place them back in the smoker. This is a great time
to throw some beans in a pie tin and place in the smoker.
Stir them every 15 minutes. Cook ribs for another 30 minutes
to 1 hour until done. A good indicator for doneness is if
the meat starts to tear when you bend the rack of ribs
slightly as you pick them up.
These ribs go great with my Cherry Dr. pepper BBQ sauce.
Mix 1 cup Sweet Baby rays, 1 cup Diet Cherry Dr. Pepper and
1 Tbsp brown sugar in a pot on the stove. Bring to a light
simmer and cool.