Smoked Ribs

Attributed to: Rick

Category: Grilling

Description: Great in a Green Egg, but any smoker that can keep the temperature around 300F for a few hours will do. Serve with Gram's potato salad, Pap's BBQ beans and a good football or basketball game.

Prep time: 20 minutes

Total time: 4 hours

Servings: makes 1 rack, which is about 10ish ribs +/-

Difficulty rating: 3

Ingredients:

1 rack of ribs (roughly 2.5 pounds +/-)

Rib rub of your choice

1/2 Cup Honey

1/2 Cup Apple juice

Special tools/utensils needed:

Smoker

Heavy duty foil or big foil pan that's large enough to hold the rack

Heavy blanket, large bath towel or ice chest

Directions: 

1. Set the smoker to 300F; any wood works, but hickory, apple or cherry are primo! 

2. Strip membrane off the back of the ribs. Cover front & back of ribs with rub. Place in the smoker for 1 3/4 hours.

3. Remove rack from smoker & place on foil or in pan; if using foil, bend foil up slightly around the perimeter so liquid can't spill out. Brush top of the ribs with honey; add apple juice. Place foil over the top of the pan or fold foil over the top to encase the ribs; make sure nothing is leaking out. Return to the smoker for an additional 30 minutes.

4. Remove from smoker & check internal temperature; FDA says 145F is safe, but you won't get fall-off -the-bone tender until 195-200F. Should be in this range, but prudent to check and put back in the smoker for a few minutes if its not there yet.

5. When the temperature is ok, remove the pan or foil packet. Wrap up in a blanket or towel or place in empty ice chest and let the rack rest for 1 hour before serving.