Pitmaster Josh Cary and Chef Tom Jackson talk pork ribs on this episode of Cooking with Fire.
Trim any unnecessary fat off of the top of the ribs, and remove the papery membrane from the bone side using a paper towel. You can use a sharp knife to scrape at the membrane to loosen it to make it easier to pull back.
Once the ribs are trimmed to your liking, put a small layer of oil on all sides, and rub it so that it coats the meat evenly. Then season the ribs with the barbecue rub in an even layer, but be careful to not go to heavy. Let the ribs sit for at least five minutes before putting them on the smoker.
Set you smoker cook between 225 to 275ºF and place the ribs bone side down. Close up the smoker and only check to make sure your temperature is holding steady, don’t open the lid to peak at the ribs.
After four hours check the ribs to make sure a nice bark has formed. If the bark is set and isn’t still lose and wet, it’s time to wrap.
Lay down two pieces of foil and put a small layer of brown sugar and honey down, and then place the ribs meat side down into the foil. Put some brown sugar and honey on the bone side of the ribs and wrap them tightly to make sure they don’t steam. Place them back on the smoker for another hour or until they are nice and tender.
To check for tenderness, pick the ribs up with tongs and if they bend and break at the bone they are done. You can also take a bone in your fingers and turn it clockwise, if the bone moves independent of the meat, the ribs are done.
Glaze the ribs with your barbecue sauce and then lightly tent the foil to allow the sauce to set up. This should only take fifteen minutes. Once the sauce is set up, place the ribs meat side down on a cutting board and slice them for serving. Slicing from this side will make seeing any curves or odd areas of the bones easier and make presentation cleaner.