Below is how we prepare our ribs. A link with more detail/pictures is below too.
-3 Rack of Baby Back Ribs
-1 Stick Butter
-Regular Yellow Mustard
-BBQ Sauce of Choice (We use Three Little Pigs)
-BBQ Rub of Choice (We use Willinghams)
-Clear Seran Wrap
-Wood of your choice (we use cherry)
In order to prepare the ribs, we have laid out a timeline for everything from purchase to chow time.
Friday 6:00 PM
- Purchased 3 racks of baby back ribs.
Friday 9:00 PM
Remove membrane from back of ribs.
Baste each rack of ribs with the yellow mustard
Sprinkle the rub lightly over the mustard. DO NOT RUB THE RUB INTO THE RIB
Wrap each rack of rib in the clear wrap, then cover in aluminum foil.
Refrigerate for 9-12 hours.
Saturday 6:00 AM
Bring the smoker to 225�
Take the ribs out of the aluminum foil/clear wrap. Place onto smoker.
Load 2 chinks of cherry wood into fire box
Saturday 10:00 AM
- Take ribs off smoker.
- Baste with some butter
- Wrap each rack in aluminum foil.
- Place the wrapped ribs back onto the smoker.
Bring smoker temp up to 240-250.
Saturday 12:00 Noon
Ribs should be done. Remove from aluminum foil and clear wrap. Place onto smoker directly. Baste with some honey. Let sit on the smoker for 5-10 minutes.
After 5-10 minutes, baste with BBQ sauce. Let them sit on the smoker until the sauce starts to caramelize. Once they are to your liking, remove from grill, wrap in aluminum foil. Serve 20 minutes after you removed from the grill.
Saturday 12:50 PM: Ribs are ready