Ribs are very sacred to the average BBQ
enthusiast. Like BBQ sauce, everyone has their own best recipe, and no
one wants to hear of a different way of doing them. That is what makes
BBQ so great. Some boil them first, some don't. Some use a wet sauce,
some use a dry rub only. (Google “rib rub,” and you
will get over 17,000 web site pages with rib rubs.) In some parts of
the country, ribs are BBQ. This is true in Kansas City. So after you
smoke your first several batches of ribs, come up with your own way of
doing them and let us know. We vacuum-packed the ribs with Tony
Chachere's Butter & Jalapeno Marinade and held overnight. Great!
Select good quality meat. Get to know your butcher.
Remove the silverskin. Use a rub/marinade/brine, refrigerate.
Hang the ribs or lay on the shelves,
smoke at 225°F for 3 - 4 hours. More if you like fall off the bone bite.
See the Smoked Ribs 3-2-1 method video!
Apricot Honey Glaze for Ribs.