spanky

[phantom cls]

spanky, would you mind sharing your recipe for bbq ribs, you said you cook them at 235 , for how long do you cook them. do you boil them at all. give us the low down, as i admire the pics of all your food that you have posted on here. just brought a case of ribs from gfs, thanks phantom

[Spanky]

I'll try to answer all yur questions.The most important part to good ribs IMO is to get good ribs to begin with. I like baby backs best, I try to find them on sale and refuse to pay more than 350 a lb for them, usually I get them for about 3 bucks. I try to get the ones that haven't been frozen before, and are vack packed in single packs. I get to see the whole rib section and judge for myself if I want them.

The night before I am gonna smoke em, I take them out of the package, rinse them off and remove the membrane on the back. There are actually 2 layers. The outer thicker layer has to come off, the inner layer keeps the rib meat from falling off the bones while cooking.The rub them liberally with your favorite rub. Then I wrap them up tightly in saran wrap, and let them sit in the fridge till morning. I get them out of the fridge and let them sit on the counter/table while I fire up the smoker. It usually takes 35-45 minutes for the smoker to come up to the temps I like and then stabilize, 225-250. I unwrap the ribs and place them on the grates(after a liberal spraying of nonstick coating) bone side down. I smoke them over apple, cherry, or mullberry, with Oak being my fuel source, for 3 hrs.Then I take them off the smoker, and into the house, and lay them on a large sheet of aluminum foil, spray the ribs with apple juice/captain morgans( 3-1 ratio) on both sides, then wrap them up tight into the foil, seal the ends and place back on the smoker, meat side down for about 1-1 1/2 hrs. Then open the wrap and roll them onto the grates(lotsa fluid will come out too) and spread some sauce on them, smoke bone side down again for 1/2 hr to 1 hr. Take them off carefully, they will want to break in half if picked up in the middle. Place them on a tray and cover with foil. Let them sit for 15 minutes(you can sauce them again now if ya like lotsa sauce). After the rest, they will still be hot, carefully cut them into the amount you want to serve, and enjoy with sauce on the side. Let me know how that works for ya!;) I doubt you will be disapointed!

http://i241.photobucket.com/albums/ff55/Captspanky/triplebabybacks2.jpg

[phantom cls]

thanks spanky for sharing i can see my 1st mistake was buying frozen and not vacuum sealed, owell live and learn. thanks again

[Riva]

Ditto on start by purchasing good ribs. I refuse to purchase any ribs that have "enhanced" by some percentage of flavor solution, i.e. salt water. I purchase my ribs exclusively at Costco.

[Oldgrandman]

Spanky, you should get a kickback from the pork association or whatever they call them selves. I see your pics and just gotta go out and get some ribs to smoke :corkysm55. On the menu again here soon!!!

[SPITFIRE]

Ditto on start by purchasing good ribs. I refuse to purchase any ribs that have "enhanced" by some percentage of flavor solution, i.e. salt water. I purchase my ribs exclusively at Costco.
Costco does carry some nice slabs.