ALL-PURPOSE BARBECUE RIBS

All-Purpose Barbecue Ribs image

Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to remove and there's usually very little meat on that side of the ribs, plus I like the extra structure that the membrane gives the rack, which makes it easier to move it around.

Provided by @MakeItYours

Number Of Ingredients 3

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Ingredients

6-7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving

Steps:

Preparation Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
For St. Louis-style pork spareribs: After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
For lamb spareribs: After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
For beef short ribs: After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.
Adapted from Feeding the Fire, by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015.