Southern Style Smoked Ribs
What you need:
Pork Ribs either Full, St. Louis or Baby Back cut
Most Wanted All Purpose Seasoning
Most Wanted Sweet & Spicy Grilling Sauce
Brown Sugar (if wanting sweet ribs)
1 cup Honey (if wanting sweet ribs)
Planning is everything and DO NOT TRY TO RUSH IT! It's going to take an hour to prep the ribs, four hours for initial smoke, two hours for wrap and cook and ten minutes for finish grill. That's seven hours minimum. You can rush any step but keep in mind the faster you push it the less the quality. Its all up to you!
Trim most excess fat and unwanted meat such as the back flap (but save and set aside for later). Using a paper towel or catfish skinner, remove the thin rib membrane from the back side of the rib.
If you prefer your ribs sweet and gooey, like Gina does, combine equal parts of All Purpose Seasoning and brown sugar (1/2 cup each of Seasoning and Brown Sugar for each full slab or two baby backs). Coat mixture VERY thick on all side of ribs. Stack ribs on each other in an air tight container or plastic bag. Let stand in refrigerator as long as possible or over night for the best results. The ribs and mixture will be very juicy and sticky the longer you let them sit, THAT'S WHAT YOU WANT!
Pull the ribs from refrigeration and allow to heat up to room temperature while you light the smoker. We use a blend of charcoal, oak and cherry. Allow your smoker to come up to an even temperature (210') with good clean smoke. Place your ribs on the smoker and sit back and relax for the next four hours. Check ribs to make sure they are getting even smoke and heat and that the temperature does not go below 200 or above 225. Some smokers require the more wood and charcoal be added. Using your manufactures instructions ad as directed. NEVER ADD FRESH CHARCOAL WHILE YOU HAVE UNCOVERED MEAT.
After four hours remove ribs and ad fresh charcoal and wood to smoker. Baste each rib front and back with Sweet & Spicy Grilling Sauce. Wrap each rib in aluminum foil and place back on the smoker for an additional two more hours.
Prepare finishing glaze, if you like your ribs sweet and gooey. Add 1/4 cup of honey to each cup of Sweet & Spicy Grilling Sauce
Check for doneness after two hours. The ribs should be very juicy and limp. The meat will pull from the bone when gently pulled. If it just falls of with little resistance it is over-cooked. If it does not pull off very easily, leave wrapped and place on for a little while longer.
When done, remove from foil and add glaze to the meat side and place on grill meat side done. While done add glaze to the rib side. After about five minutes, checking constantly to avoid burning, flip over and add more glaze to the meat side and allow about five minutes to put a nice shiny rich dark glaze on the meat.
Gather the friends and enjoy!
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