You love going out to restaurants and ordering ribs and you wish you could do it as well as they can at home. Well here is how you can execute ribs at home without having them be too tough and really punch up your flavours to impress your family for back yard BBQ’s.
- 2 each Racks Pork Ribs, either sides with spares removed or back ribs
- 4 tbsp Mustard
- ¼ cup Motley Que Habanero Fixx
- ¼ cup Big Poppa Smoker’s Money Rub
- ¼ cup Apple Juice
- ¼ cup Margarine
- ½ bottle Motley Que Sticky Fixx
- Set Smoker to 225 Degrees FahrenheitRemove the membrane from the back of the ribs by grabbing it with a paper towel and pulling it off. Use paper towel to pat the ribs dry. Add mustard to the tops and bottoms of the ribs, this will act as a binder to help your seasoning stick to the meat. Sprinkle the Money BBQ Rub all over the meat side and the bone side of the ribs, use more than you think you need. Let the ribs sit at room temperature meat side up for 20 minutes to allow the rub to go into the meat, you will notice that the ribs will appear to get moist after 20 minutes. You are now ready to put them on the grill.
- Take your ribs to the grill and place them bone side down onto the grates. Make sure to allow a few inches between each rack so that the smoke can get in there. Close the grill cover and wait, don’t look at the ribs for at least an hour and a half, they are fine, trust me. After 90 minutes, open the grill and spray the ribs with apple juice using a clean kitchen spray bottle. You want to coat the ribs in juice without washing away the rub you put on. Do this again every 30 minutes.After 3 hours on the grill you want to pull the ribs off the grill and bring them inside to wrap in tinfoil. Lay a piece of tinfoil approximately 1.5 times longer than the ribs on the counter, add 1/8 cup margarine, a splash of apple juice and a sprinkle of Motley Que Habanero Fixx to the tinfoil. Grab your first rack of ribs and place it on the foil meat side down. Now add more Motley Que Triple H to the bone side of the ribs. Wrap the foil tightly around the ribs, then grab a second sheet of foil and wrap them again making sure that the foil is not punctured by the bones. Now repeat this whole process for the second rack of ribs.Place the ribs back on the grill wrapped in foil meat side down for 2 more hours keep the temperature at 225 degrees.
- After 2 hours take the ribs out and open the foil pack making sure to be careful of the steam that will escape. Check the ribs for tenderness by grabbing the rack in the center and lifting, if the meat starts to pull away from the bones then you are ready, if the rack picks up and stays firm then you might want to put them back on the grill for 30 more minutes.Assuming the ribs are ready you can place the ribs on a tray and add Motley Que Sticky Fixx to the meat side of the ribs using a grill brush. Place the ribs back on the grill not wrapped in foil but with the sauce for 30 minutes, make sure to check them often to make sure that the sauce is not over caramelizing (ie. Burning). After 30 minutes, bring the ribs off the smoker and serve them hot. I like to slice them before bringing them to the table.