(Note this isn't full instructions for using the smoker)
Remove the membrane from the ribs. Apply rub (Sugar to Mustard) and sit for at least an hour.
Soak smoking wood at least an hour before
Prep smoker minion method using briquettes. light 20-40 bricks in chimney starter and then sprinkle over. Assemble the smoker and put water in the pan.
smoke 260 Deg F for 2.5 hrs. I use a rib stand to help the ribs fit better.
Remove the ribs and rub the brown sugar and honey on them. Then wrap each rack in heavy duty foil. Just before sealing put the apple juice in each packet.
Return to the smoker for another 1-1/2 to 2 hours. Check at 1-1/2 and if the ribs are not done return. Check the ribs with the tear test or bend test. The bend test consists of putting a pair of tongs on the ribs and picking them up. Bounce a little and see if the ribs start to separate.
When done return to the smoker for another 10 minutes without the foil or stand to get good lines.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2505.3mg||86 %|
|Potassium 134.5mg||4 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 43.3g|
|Protein 0.8g||1 %|
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Calories per serving: 176
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