Post
 Posted By: ricksrealpitbbq 
Oct 25  # 1 of 9
I'll update later with pics and progress :)
Post
 Posted By: ricksrealpitbbq 
Oct 25  # 2 of 9
Ok here we go

I start off by taking the ribs out of the packages and rinsing them off with cold water. I do this to wash off any stray bone fragments that may be present from the processing of the ribs and also to wash off the juices which collect in the package. Sometimes pork will have an almost sulfur like smell. This will usually go away by washing as well. It doesn't affect the final product so don't worry about it

DSC03001.jpg

Next we remove the membrane along the back side of the ribs.

DSC03002.jpg

This is a thin skin like membrane which toughens up while cooking. I've done ribs with and without removing the membrane. Again I don't notice a discernible difference in taste by leaving it. But it is more enjoyable to eat the ribs without it. The membrane comes off rather easily. Just work a knife under one end and start lifting. It's a bit slippery so I use a piece of paper towel to help grab it and pull it off. Sometimes it comes off in one shot sometimes it tears down the middle like you see here

DSC03003.jpg

Next we apply the rub to the back and front sides of the ribs

DSC03004.jpg
DSC03005.jpg

Before I started the ribs I got the smoker going. It's at about 250 degrees which is good

DSC03007.jpg
Post
 Posted By: ricksrealpitbbq 
Oct 25  # 3 of 9
We then load the ribs in at the far end of the smoker

DSC03008.jpg

Close the lid and wait about 2 1/2 hours

DSC03009.jpg

Now what I do is wrap the ribs in foil with a little apple juice.

DSC03011.jpg

These will stay on the smoker another 1 1/2 hours or so and then we'll unwrap them for the last step.

More to follow.................................
Post
 Posted By: ricksrealpitbbq 
Oct 25  # 4 of 9
Ok the ribs are out of the foil and sauced up a bit for the last 45 minutes to an hour. You can see the meat pulling up on the bones which is a good sign

DSC03015.jpg
Post
 Posted By: ricksrealpitbbq 
Oct 25  # 5 of 9
Well they are done. That's how I do ribs mostly. Sometimes I'll use a pepper jelly to glaze them at the end, it all depends on what I'm in the mood for. But mostly a nice slow smoke and the rub does all the work. Hope you all enjoyed this.

DSC03017.jpg

DSC03018.jpg