Use this on the smoker or in the oven. It will come out great either way!
Pat ribs with paper towel to remove excess moisture. Slice off skirt underneath and pull membrane. (If you do not know how to do that, look up “removing rib membrane” on YouTube)
Squirt and rub mustard onto entire surface of ribs. Flip meat side down season underside of ribs with a thick dusting of your favorite rub. Flip over to presentation side up and apply rub again. (Coarse kosher salt and coarse black pepper work fine if you don’t have a rub)
Let ribs rest on counter and come up in temp for 45 minutes. This allows meat to incorporate rub and get a “slick” look
Heat smoker or oven to 275°F place on grates if using a smoker or a wire rack and baking dish if using an oven
After 90 min, press gently on meat and see if rub adheres to meat. If your hand is clean, you can start spritzing with apple juice. Make sure nozzle is set on mist and not jet spray. The spritzing is more for keeping any areas that get dark quickly from burning up even more. Do this every 20 min or as needed
After 2.5 hours of total cook time, pull ribs off smoker and place on two sheets of foil. With meat side up, squeeze parkay butter in a wave pattern up and down the ribs. Now gently add the brown sugar to the ribs. 3 thin line runs of honey on ribs in similar pattern to the parkay. You can add a 1/2 inch wide strip of bbq sauce along the ribs lengthwise here if you enjoy ribs with sauce. I prefer no sauce. Spritz ribs 8 times with apple juice and then flip ribs meat side down into center of the foil. Apply 1 thin line run of honey to the bone side of ribs and spritz with apple juice 4 times.
Close double layer of foil up tightly and put back on smoker for 2 more hours.
Open up foil and flip ribs to meat side up on foil and let cook with foil up for 10-30 more minutes until done. (Probe thickest part of meat being careful not to touch the bone looking for a temp of 200°-205°F. If you don’t have a meat thermometer, use the bend test. Ribs should be flexible, but not fall apart. To check, hold rack of ribs from one end with a pair of tongs. The other end should bend towards the ground and cracks may form on the crust. Pull ribs with the foil and set on counter. Gently wrap ribs back up in foil and let rest a minimum of 30 minutes,
When ready to slice, open foil and flip ribs one last time to meat side down and dredge in the pool of butter, honey and brown sugar before placing on cutting board and slicing ribs. Enjoy!
Rest time is just as important as cook time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (88g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 229 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.7mg | 1 % | |
Potassium 105.4mg | 3 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 58.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.