TEXAS BEST SMOKED RIBS
Steps:
- Pour each ingredient into a 1 liter bottle close the cap and mix thoroughly. I use a plastic bottle that originally contained a Bloody Mary mix. It has a nice pour spout. Pull the membrane off the bone side by using a paring knife. Carefully slide the knife under the membrane at one end and work it off the ribs. Once you have it started you can grab it with your hand and peel it off. Sometimes it doesn't want to come off so I'll take the knife and slash it apart.This helps the meat absorb the smoke, and you don't want to be pulling tough membrane out of your mouth while eating. Liberally hand rub a good dry rub on both sides of the rack. You can buy a good rub for pork, make your own or use my recipe. Rubs can be made from a vast aray of indegredients. The basics are equal portions of sugar,salt,black pepper and paprika. Then adjust it for your own taste even adding other thing like seasoning salt,garlic power, dry mustard,chili power,etc. It only ends at your imagination. My rub recipe is suitable for my wife's tender palate. The rub should stick to the meat, but you can use a bit of water or apple juce to help it stick. Grill over indirect heat. If you use a grill push the charcoal to one side of the grill, you'll need to turn and rotate the racks to avoid burning the edge closest to the heat. Keep the tempature around 250 degrees. Slow cooking ribs is best for flavor and tenderness. Ribs are done when the meat pulls away from the end of the bone about 1/4 inch usally on both ends of the bone. It takes about 1 1/2 to 2 hours
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