Protein and other ingredients
2 racks.
Baby-back or spare ribs
Cooking Instructions:
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Remove the silver membrane from the ribs.
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Rinse with water and pat dry with a paper towel.
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Season all exposed surfaces with the dry rub.
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Heat the smoker to 225°F.
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Lay the ribs(s) directly on the grate. Bone side down.
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Each hour spray the ribs generously with apple juice.
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Smoke the ribs for approx. 3 hours. (You are looking for a beautiful reddish-mahogany look to the ribs. I shoot for 150-160°F.)
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Remove the ribs from the smoker. Create a double layer foil “boat” and lay the rack of ribs on it (bone side down). One rack per foil "boat".
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Pour 1/8 cup of apple juice onto the ribs.
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Sprinkle more rub onto the moist meat.
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Liberally pour honey all over the ribs.
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Sprinkle 1 cup of brown sugar onto the ribs and spread it evenly.
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With the foil, wrap the ribs as tightly as possible.
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Return the ribs to the smoker and cook until they reach an internal temperature of 175-195°F.
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Remove from the smoker and cover the foil and ribs with kitchen towels. Rest the meat for 1 hour.
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Slice and serve.
The honey and brown sugar will caramelize at about 180°F for a wonderful sweet candy coating.