Update my dinner status, I'm making this tonight.
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Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
Heres how we smoke baby back ribs at our deli/bbq. Tablespoon would be a good measure for 1 or 2 slabs. Turn ribs with bone side up. Slip a screwdriver under the membrane on one of the middle ribs, and raise the membrane up enough to get your finger under it. Lift up and pull the entire membrane off. The importance of this step is two- fold; it lets the Rub penetrate both sides of the ribs and allows any fat under the membrane to render out during the smoking process (although baby backs are leaner than spareribs anyway.) Sprinkle rub liberally on both sides of the ribs and PAT it in == dont rub. Smoke with hickory, oak, apple, or any combination at 225 F. for about 2 1/2 to 3 hours, depending on how well your smoker holds temperature. When a two-tined fork placed into the meat between a couple of the center ribs will twist (and start to separate the ribs) easily, they are done. Posted to EAT-L Digest by MLeach8515 on Dec 6, 1997
