Pretty sure smoked Ribs are the best thing created.
For the Rub: 1 cup of Brown Sugar, 1/2 cup Garlic Powder, 1/2 cup Onion Powder, 1/2 cup Kosher Salt, 1/2 cup Black Pepper, 1/2 cup Ground Coriander, 2-1/2 tablespoons Dry Mustard
After combining the dry ingredients, remove the membrane from the bone side of the ribs, pat them dry with some paper towels then rub on a thin layer of yellow Mustard. After the Mustard layer, generously season all sides of the ribs then toss them in your preheated (250 degrees) smoker and let them go for 3 hours. After the 3-hour mark, wrap each rack of ribs in 2 layers of Aluminum Foil or Butcher Paper with 1/2 cup of Apple Cider Vinegar (optional but recommended) then place them back in the smoker for another 2 hours. At the 2-hour mark, unwrap the ribs then place them back in for another hour. This last hour is a great time to add sauce and develop a crust which can be done by remaining at 250 degrees or increasing the heat to between 300 and 325 degrees and saucing each side of the ribs in ten-minute intervals for a total of 3 times on each side.
Note: It's a good idea to have Apple Cider Vinegar in a spray bottle to periodically sprits your ribs during the first 3 hours of cooking. Also, cook times can vary so it is recommended to use a thermometer when cooking. Ideal temperature for Ribs is 203 degrees.
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