Smoked Ribs

Instructions

1. Remove the membrane from the back of the ribs. Start at one end, slit the membrane with a small knife. Using a paper towel to help grip it, pull the membrane down the ribs to remove. It may come off in strips, but continue until all or most of it is removed. This allows the smoke to penetrate the meat. The rib rack can be cut in half for easier handling.
2. Rub or brush on a thin layer of yellow mustard on both sides of the ribs.
3. Generously shake on rib rub on both sides of the ribs. Rest in the refrigerator at least 2 hours but best overnight.
4. Set your smoker to 250*F. Smoke with dry wood for clean smoke. You can use Hickory, Oak, or my favorite, Pecan. Chips or chunks, but on a charcoal smoker chunks work best.
5. Optional. Add a pan of water, or a mixture of water, beer, and apple juice, under the ribs to keep them moist.
6. Place the ribs bone side down and smoke for 3 hours. Turn them over for the last hour.
7. After 3 hours, remove the ribs, coat with a thin layer of BBQ sauce, wrap in peach paper or foil, and return to the smoker for 2 hours.
8. After 2 hours, raise the temperature to 300-325*F. Remove the ribs from the wrapping and continue cooking for an hour.
9. During the last hour, check for doneness. Rib doneness temps: 195-203*F, start checking around 190*F. BEND TEST. Pick up the rack with tongs, if it bends and starts to crack, it's ready. BONE TEST. The meat shrinks back from the bones about 1/2 inch. TOOTHPICK TEST. Toothpick will slide in with little resistance, like butter,
10. If you need to hold the ribs, wrap them in peach paper, then wrap in towels, and place in a dry cooler or ice chest. They will stay hot for 3-4 hours.
11. Slice between each bone, serve with a side of BBQ sauce, and enjoy