they go right on the smoker in the morning. Regarding the ribs, if I decide to do them the night before, I usually hit them with mustard and plenty of rub and that’s all there is to it. It’s folks like yourself who keep the website, newsletter and forum going month after month and year after year. Sam, first and foremost, thank you for supporting small business. ![]() This is a great time to brush on sauce if you like. ![]() You can also place them on a 300☏ grill for about 5 minutes each side.At the end of 2 hours wrapped in foil, unwrap them once again and place them back into the smoker at 225-240☏ to firm up the crust and finish cooking.At the end of 3 hours, wrap the spare ribs with 2 layers of heavy duty foil to allow the ribs to steam and tenderize.Once the smoker is ready, place the ribs directly on the smoker grate and cook for 3 hours.Set up your smoker for cooking at about 225-240 ☏ using indirect heat and cherry wood for smoke.Generously apply Jeff’s original rub to the meaty side of the ribs.Apply a coat of yellow mustard to the meaty side of the ribs.Flip the spare ribs over to meaty side up.Leave the ribs sitting until the rub gets a “wet” look showing that it has absorbed moisture from the mustard and the meat juices.Generously apply Jeff’s original rub to the bone side of the ribs.Apply a coat of yellow mustard to the bone side of the ribs.Remove the plastic-like membrane using a paper towel or catfish pliers for better grip.Remove the brisket bone at the top edge of the ribs.Remove the flap of meat called the “skirt” using a sharp knife.Place the ribs on a cutting board or into a pan bone side up. ![]() The rub will get a sort of “wet” look to it when they are ready to go on the smoker. Leave them sitting there for about 10 minutes to let the rub soak up the some of the moisture. Generously apply my original rub ( Purchase formula here | Purchase bottled rub) to the meaty side of the spare ribs. You will see a visible change in the rub once they are ready to turn over.įlip the spare ribs over to meaty side up, bone side down.Īpply a coat of yellow mustard to the top and sides of the ribs to make sure the rub will stick really well. Leave them sitting there for about 10 minutes to let the rub draw moisture from the mustard and the ribs. Generously apply my original rub ( Purchase formula here | Purchase bottled rub) to the bone side of the ribs giving preference to the more meaty areas and less preference to the bones themselves. To help the rub to stick really good, apply a good coat of yellow mustard all over. While the meat is still laying bone side up, it’s a great time to go ahead and season up this side.
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