BBQ'd Ribs - tricks & techniques

if you follow the 3-2-1 method for making ribs, you will have tender fall off the bone ribs. for baby backs you want to cut the time to say 3-1-1..this is just a guide.

what is 3-2-1 you ask? 3 hours in the smoker, 2 hours in foil in the smoker,1 hour back on the smoker to firm up and sauce. i like my ribs a little more chewy so i dont foil at all, just always mop after the first 3 hours.

first remove the membrane

why remove the membrane? better season penetration and better smoke flavor. not as chewy

[ame="http://www.youtube.com/watch?v=A9plB5BYhj8"]YouTube - "How-To" - Remove Rib Membrane[/ame]

mix up your rub

slather with mustard or worchestershire sauce

i do it a little different than on the bbq, i use more sugar in my mix and slather my ribs

[ame="http://www.youtube.com/watch?v=e8OPHPdxodY"]YouTube - "How-To" BBQ BabyBack Ribs[/ame]

[ame="http://www.youtube.com/watch?v=e8OPHPdxodY"][/ame]