- Sep 19, 2008
- 15
- 10
One of my goals in getting a smoker was to recreate the ribs we used to get all the time in Memphis. I tried and tried on my grill and they all sucked. Part of that was the grill, but the other part was the cut of meat I was buying. So, armed with my new smoker and two successful Boston Butts under my belt (literally) I set out to do some ribs.
First, I bought baby back ribs; I had been buying spare ribs and they were like a big fatty pork chop on rib bones. I took the baby back and applied a rub from a famous restaurant in Memphis and let them sit overnight. Then, I got my smoker to temp, good smoke rolling and put the rib racks in. I smoked them for about 3 hours at 225, basting after the first hour with a spray bottle of apple juice. I then took them off and wrapped them in heavy foil with a splash of juice and cooked them for another two hours. Then, I just opened up the foil to let the steam out and left them on for another 45 minutes. They were pretty darn good if I say so myself; they were exactly like I was trying to create. I was pumped! Had to share...
First, I bought baby back ribs; I had been buying spare ribs and they were like a big fatty pork chop on rib bones. I took the baby back and applied a rub from a famous restaurant in Memphis and let them sit overnight. Then, I got my smoker to temp, good smoke rolling and put the rib racks in. I smoked them for about 3 hours at 225, basting after the first hour with a spray bottle of apple juice. I then took them off and wrapped them in heavy foil with a splash of juice and cooked them for another two hours. Then, I just opened up the foil to let the steam out and left them on for another 45 minutes. They were pretty darn good if I say so myself; they were exactly like I was trying to create. I was pumped! Had to share...
