Quote:
Originally Posted by Hunter07
Do you remove the membrane from the underside of the ribs? I have a few times in the past. Usually these days I'll just score it so it looks like a long checker board.
I'll smoke St. Louis Style Ribs for about 6 1/2 hours @ 225 degrees and Baby Back Ribs for about 5 to 5 1/2 hours @ 225 degrees.
Also, once I have the rub on, I'll cover the top side of the ribs with brown sugar and press it down to kinda 'pack it' so it doesn't fall off as easy, cover with Saran Wrap and refrigerate a couple hours before going in the smoker. The brown sugar helps make a nice bark on the ribs.
I've never sauced my ribs. I leave that up to the people eating, once they get the meat on their plates.
Those look pretty tasty!
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No. I trim off any fat and wash them. Then I put on the dry rub and into the smoker.