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1 rack of pork ribs
McCormick Grill Mates Applewood Rub
Tiger Sauce or a vinegar based BBQ sauce
Hickory and pecan wood
When prepping the ribs, trim off any excess fat AND remove the membrane
(silver) from the back of the ribs. I found that a pair of catfish
skinners is an excellent tool for removing the membrane.
I put the rub on my ribs and then cover them with a towel and let them rest while getting my fire started and my pit up to temp. which should be at 250 degrees when you put the meat on. Some people cook them longer but I've found they turn out great in 3-4 hours time at 250-300 degrees. This gives the rub time to get down into the meat.
When smoking meat, they will get smoke for the smoke ring and flavor during the first two hours. That's when I use hickory and pecan wood (Available in large bags at Academy Sports). About an hour and a half in, I will glaze mine with either a vinegar based BBQ sauce or Tiger Sauce (just my preference).
At 2 hours in, I will wrap the ribs. I put turbinado sugar on the aluminum foil and then sprinkle honey on top of that. Lay the ribs meat side down and then wrap. Put them back on the smoker until the internal temp is right. Internal temp was about 165-175 when I pulled them out. The first 2 hours on the smoker, the ribs are on the rack meat side up. Happy Smoking!
Recipe and photo courtesy of Hoss Henry, used with permission, thanks!