Slow Smoked Ribs
The unsuspecting victims. I clean the sink really well and toss the ribs in and wash them thoroughly. In this picture I have already washed and trimmed the ribs, I don't trim very much fat off the front, it breaks down during the smoking process and keeps the meat moist & tender. You do need to remove the thin white membrane from the back of the ribs, it's very easy to do with a small knife.
This is the part where I apply Daddy Dawg & The Pups BBQ Rub. I rub the ribs, front & back coating every single inch, you may have to add a few drops of water to your hands while doing this or the rub gets all caked up on your hands. After rubbing, I wrap them in foil twice and put them in the fridge overnight.
Now for the grill! I prefer to use a combination of oak and cherry wood and plain ol charcoal but I use hickory most of the time since both oak and cherry are hard to get.
I use the Minion Method and smoke the ribs about 4 hours, no peeking unless the smoke dies down, everytime you open the lid you add 10 minutes to the cooking time! I do suggest spraying the ribs down with apple juice about every 30 minutes or so to keep them from drying out. After 4 hours I wrap the ribs in foil and spray with apple juice one more time, stack them up and let them cook another 2 hours.
Well here they are! After 4 hours of slow smoking and 2 hours in foil. About 30 minutes before I take them off the grill I add the bbq sauce and move them over the hot coals one slab at a time to get the sauce good and caramelized. I also cut the slabs in half at this point so they fit my serving tray.