I came up with a new BBQ rib recipe that turned out great! The BBQ ribs are very tender when cooked correctly. Let me know what you think.
1 or 2 racks of pork spare ribs. A regular, trimmed rack of pork
ribs works fine too.
BBQ Rib Recipe:
Prepare the rack of ribs by removing the membrane and trimming all excess fat. A little fat is not a bad thing and will help keep the ribs moist. You can do this the night before to let your rub do a little tenderizing, or you can do it before you cook.
Let the ribs sit out for a couple hours to get them closer to room temperature before you put them on the pit. I think they cook more evenly this way – if the inner temp is cold when you put the ribs on the smoker, it will take longer to reach a done temp than the outside of the ribs.
Fire up your smoker and get the internal temp to 225 – 250 degrees F. I like to use an oven thermometer, placed on the cooking surface so I know what the real temp is around the meat I am cooking. The thermometer may show a completely different temp than the built in thermometer on your smoker reads.
Smoke the ribs for two hours.
Mix up two package of onion soup mix to four cups of water. Most bags of the mix read one bag to four cups of water, but doubling the amount of mix is essential. Basically, increase the amount of mix you use by doubling it and keeping the amount of liquid the same.
Before the two hour mark, make an aluminum foil boat to hold the ribs and onion soup mix. Put the ribs in the foil and pour enough liquid to cover the bottom 1/4 - 1/2 of the ribs or so.
Maintain your temp and BBQ the ribs for about 1.5 hours. Open the foil, flip the ribs, and continue smoking for another 1.5 hours.
They should be pretty darn good at that point. Take them off, cut, and serve!