Let the ribs soak in some kind of fluid for a day or so. This time I used beer, but apple juice is good. Ginger ale is good too.
Take them out, dry them off, and coat them with olive oil.
Dump a rub on both sides and smoke them for 2 hours at 200 degrees with apple wood. Sometimes I use hickory.
Turn the smoke off, drench them in a fluid (again beer or apple juice), cover them in aluminum foil, and let them steam for about 2 hours at 200 degrees. This moistens them up and lets the meat fall off the bone. I also coated the ribs in a homemade mulberry, jalapeño, and honey jam before the final foil wrap.
Turn the smoke back on, put a little bit more rub on and cook them for another hour at 200 degrees. It makes the outside crispy and a little barky. But the inside stays moist.
The mulberry and jalpeños were a good addition. They provided a good contrast of sweet and sour. Also gave it a good earthy taste.
This was probably my best batch of ribs to date.
No comments:
Post a Comment