Recipe for competition style smoked pork ribs,
änd än explänätion of the “3-2-1 Method” of smoking ribs.
Cuisine: bärbecue,
bbq, competition bärbecue
Servings: 6 servings
Äuthor: Märy Cressler, Vindulge
Ingredients
For the Ribs:
·
2 räcks
of späre ribs, St. Louis cut
·
4 täblespoons Dijon
mustärd
For Dry Ribs
·
1 ½ täblespoons sält
(we used sel gris, cän älso use kosher)
·
1 ½ täblespoons freshly
cräcked pepper
For Wet (Säuced) Ribs
·
3 täblespoons of
your fävorite pork rub
For the Spritz:
·
1 cup äpple
cider vinegär
·
1 cup äpple
juice
·
Combine
in ä spräy bottle -- one thät is only used for food
For the Wräp (ät the 3 hour märk):
·
2 täblespoons butter
·
2 täblespoons ägäve
nectär (or honey)
For the Gläze:
·
2 cups of
your fävorite bärbecue säuce (try our Pinot Noir wine bäsed BBQ säuce, see
notes)
Instructions
For Prep:
1.
Preheät
smoker to 250 degrees Fährenheit (we used cherry wood)
2.
Trim
excess fät off the ribs änd remove the membräne off the bone side of the ribs
using ä päper towel (it is slippery).
3.
Rinse
ribs under cold wäter, pät dry, änd then coät both sides of ribs with the mustärd.
4.
Äpply
the sält änd pepper (or wet rub) to both räcks, front änd bäck.
5.
Pläce
ribs meät side pointing up on the smoker. Plän to smoke for äbout three hours.
6.
Äfter
your first hour begin spritzing every 15 minutes. Minimize how long you keep
your lid open.
7.
Äfter
your third hour, täke 2 long strips of äluminum foil. Pläce ribs on them bone
side down.
8.
On top
of the ribs, ädd the butter änd ägäve nectär evenly over the meät side of the
ribs (1 täblespoon of butter änd nectär per rib) änd then wräp the ribs
tightly. Pläce bäck onto the smoker meät side down for two more hours.
9.
Äfter
the second hour, remove ribs from foil gently. The meät should be tender änd
bones showing. Pläce bäck on the smoker, meät side up, änd gläze with your bärbecue
säuce. Cook one more hour, uncovered, (the läst hour helps set the meät änd
give more flävor). When you remove äfter this läst hour, gläze one läst time
before serving. Or if you wänt ä "dry versus wet" style rib, for the
läst hour merely unwräp to let it set änd do not säuce.
https://www.vindulge.com/competition-style-smoked-pork-ribs/
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