Cooking BBQ Ribs
Secrets, Tips and Suggestions for Slow-Smoking BBQ Ribs BBQ Ribs Membranes… Always pull the membrane off of the slab of BBQ Ribs. The last thing you want is to take a bite of your rib and have a tough piece of membrane attached to the bone. The membrane prevents you from getting flavor on the back side of the rack as well. You want to season and sauce and rub on both sides of the slab not just the top side.Prevent BBQ Ribs From Burning… The first rub that goes on the ribs should be balanced – don’t coat them with too much sugar. Sugar burns fairly fast and you don’t want that. It will create a bitter, unpleasant taste.
Seasoning Your BBQ Ribs… Put your rub on liberally and let the slab sit for about 20-30 minutes before going on the smoker. Doing so will allow the fibers in the meat to “open up” and allow the seasonings and smoke to penetrate the BBQ Ribs. Smoking Your BBQ Ribs… After two hours at 225 ribs won’t take any more smoke. The meat will have reached an internal temp of around 160 degrees. Adding smoke after this point is not a good idea. Have you ever tasted BBQ Ribs that had too strong of a smoke taste? It’s because the fibers in the meat close around 160 internal. Using smoke at after this temperature will create a foul tasting rib. Stick with a good clean charcoal after 160 internal and all of your BBQ Ribs will turn out great.

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