1. For this recipe you really need a smoker, but you can do it in the oven with good results as well, you just wont get the smoke flavor.
2. Preheat smoker (or oven) to maintain 235 to 255 degrees.
3. Prepare the ribs: First, remove the "skin" from the bone side of the rib racks. If you dont know how to do this, google it. There are a ton of videos on rib prep. Once the skin is removed, wash the ribs under cold water to remove bone dust. Dry the ribs with a paper towel and trim any large pads of excess fat or small bits of loose meat from the ribs (optional).
4. Lay the ribs out meat side down. Combine the 6 spices and mix together well. This is your rub. Rub about 1/3 of this mixture onto the bone side of the ribs. Flip the ribs over and generously coat the meat side of the ribs with the remaining 2/3 of the rub (its okay if some of it falls off)
5. Important! Let the ribs sit at room temperature for 15-20 minutes after you rub them. This will start to work the salt and flavor of the rub into the meat. At the end of 20 minutes, they should look wet.
6. Place the ribs on the smoker (in the oven) with your choice of smoking wood. Apple is my favorite, but cherry, maple, and hickory are all good. You can also mix the woods to get different smoke profiles.
7. Smoke (bake) the ribs at 235-255 for ~2 hours (checking each hour or so). It may take more or less time depending on your setup. Youll know its time for the next step when you see the rib bones just starting to poke out of the meat (they will likely look clean) This means its time to wrap!
8. Lay out two large sheets of foil, enough to fully wrap the ribs, on a flat surface. Place one rack of ribs bone side down on the center of the foil and put the other rack bone side down on top of it. Begin to fold the foil up around the ribs to encase them. Add the apple cider vinegar and juice (or broth/water) to the foil pouch you made with the ribs. Seal up the pouch fairly tightly.
9. Put the ribs back on the smoker (in the oven) for another hour. Then test for tenderness. You can do this with a probe thermometer or large toothpick/skewer. If the ribs are tender, you should feel very little if any resistance from the meat. You may have to try a few times to get between the bones. Dont go too far or you will poke through the bottom and lose all of your liquid! Usually an hour will do it, but if they feel tough, give them another 30-60 minutes and check again.
10. Once the ribs show little/no resistance, take the foil pack off the smoker (out of the oven) and open it up. Remove the ribs (gently!) from the foil and put back on the smoker (oven) meat side up. Brush on the sauce evenly to the meat side of the ribs. Let the sauce set for 30-45 minutes.
11. Important! Once the sauce has set, and you take the racks off the smoker (oven) let them set for ~10 minutes to firm up. Slice into individual bones or 2-3 bone servings and enjoy!
The payoff in this dish is all in the technique. Knowing your smoker and when the ribs are ready to "move on" takes some practice, but if you follow my hints you should do great.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 607.6mg||21 %|
|Potassium 62.7mg||2 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.1g|
|Protein 0.4g||1 %|
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Calories per serving: 33
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