I’ve already blogged about my first attempt at BBQ pork ribs but I knew I wanted to give them another shot in hopes of achieving fall-off-the-bone tenderness. Well, folks — mission accomplished. I’m adding in a step I skipped the first time around and, let me tell you, it made all the difference.
I started out just like last time:
- Wash ribs…take off the membrane on the backside of ribs
- Smother ribs in yellow mustard and apply your choice of rub
- Cover ribs in saran wrap and let them sit overnight in the fridge (I shortened this to 1 hour)
- Take your smoker to 275-300 degrees for the entire cook
- Add two big handfuls of Apple wood to your hardwood charcoal
- Set up for indirect heat and place a drip pan with water or apple juice underneath the ribs
- First hour…just let ‘em be
- Second hour – spritz with apple juice every 30 minutes
Now here is the important piece I skipped in favor of beer drinking last time…
- Remove ribs from grill, cover in mixture of melted butter, brown sugar, and honey, and wrap in foil.
- Return wrapped ribs to grill for the third hour
- Unwrap and baste with BBQ sauce of your choice every 20-30 minutes for the last hour
- Plate ’em up and watch them disappear
Do you like my vintage Texas lunch tray? I picked it up at First Monday Trade Days in Canton, TX. (Basically a giant flea market for you folks who have never heard of it.) I went junking with my sister for her birthday and we found this beaut way back in the rusty-gold far reaches of the junk area. She negotiated a bit and got me the stellar price of $5. Can’t beat that. We never had food this good at my school, for sure.
Happy cooking, y’all!