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Below is a video I made of a cook I did back in June of 2018.
For the rub I use Jeffs recipe (you can order it here https://order.smoking-meat.com/products/jeffs-rub-recipe-and-sauce-recipe). This is a mild flavor profile that goes good with almost any meat, Jeff runs the site https://www.smokingmeatforums.com/ and is a greate source of “all things bbq” that I use often for research and sharing cooks.
Rub: Jeffs rub
Slather: yellow mustard
Target cook temp: 225-250 F
If you’ve never cooked ribs before, a few tips:
- Trim excess fat and pieces of meat that are not uniform, they tend to burn off and the excess fat makes for an uneven cook.
- Remove the silver skin on the bone side of the ribs. I find it’s easier to use a sharp knife and cut it on one end, then use paper towels to grab it and remove it.
- Dry any excess moisture off using paper towels and then apply a slather such as olive oil or yellow mustard, which will allow the rub to stick and adhere to the meat.
- Cover thoroughly with your rub of choice.
- Let the ribs sit at room temp with the rub on while your smoker gets up to temp.
- I use the 2-2-1 method for baby back ribs and 3-2-1 method for country style ribs. The numbers stand for hours cooked at each stage. 2 hours uncovered on the smoker, 2 hours in foil with butter, 1 hour uncovered with BBQ sauce. You should check every 1/2 hr or so to make sure your smoker is keeping the correct temp.
- If you pick up the ribs and they bend and are about to fall off the bone, they are done. You can tell when this occurs normally when the end of the bones are exposed and the meat has pulled back on the ribs.
Check out my video below and enjoy!