Perfect smoked ribs: tender & juicy every time

We all love a good rack of ribs. They are the epitome of finger-licking, stick-to-the-bone goodness and are perfect for enjoying with a cold beer on a summer day. If you want to take your rib game to the next level, then you need to learn how to smoke ribs that don't fall off the bone. In this article, we will share with you a simple recipe and technique to achieve perfectly tender and juicy ribs every time.

The 3, 2, 1 Method

One popular technique for cooking ribs is the 3, 2, 1 method. This method involves three stages of cooking to achieve optimal tenderness and flavor:

• Grill or smoke the ribs for 3 hours
• Wrap the ribs in aluminum foil and continue cooking for another 2 hours
• Baste the ribs with sauce or more rub, and grill or broil for an additional hour

While many people swear by this method, we personally find that steps 1 and 2 are sufficient for achieving fall-off-the-bone ribs. Feel free to skip the last step if you prefer your ribs without the extra basting and grilling.

Removing the Silver Skin

Before we dive into the smoking process, let's talk about an important step that can greatly improve the tenderness of your ribs - removing the silver skin. The silver skin is the whitish, silvery membrane that runs along the backside of the ribs. While it is not necessary to remove this membrane, doing so can make your ribs softer and easier to eat.

Removing the silver skin is a simple process that should take no more than 30 seconds:

1. Slide a small, rounded knife (not a sharp knife) under the silver skin anywhere along the rib rack and pull up to loosen it.
2. If it doesn't pull up in one spot, try another until it loosens.
3. Lift and loosen the silver skin with the knife until you can grab it with your hands.
4. Peel the silver skin off the rack of ribs. It should come off in one large sheet, but if it breaks, use the knife to restart the process in another section of the ribs.

Ingredients and Equipment

Now that we've covered the basics, let's get into the details of making those fall-off-the-bone ribs. Here's what you'll need:

For the Rub:

• 1 tbsp ground black or white pepper
• 1 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp celery salt
• 1 tbsp garlic powder
• 1 tbsp Mexican oregano powder
• 1 tbsp instant coffee

For Basting (Step 2):

• 1/2 cup apple cider vinegar
• 1/2 stick unsalted butter
• 1 tbsp brown sugar
• Optional: 1 tbsp BBQ sauce

For the Ribs:

• 1 rack of baby back ribs (reduce cook time if using spare or St. Louis style ribs)

Instructions

Now let's walk through the step-by-step process of smoking ribs that are tender and flavorful:

Step 1: Preparing the Ribs

1. Pre-soak wood chips in water for 30 minutes.
2. Preheat your smoker and get it to 225 degrees Fahrenheit.
3. Remove the ribs from any packaging and pat them dry.
4. Remove the silver skin and trim off any excess fat or loose bits from the ribs.
5. Mix all the rub ingredients together and generously coat the ribs with the rub.
6. Allow the ribs to come to room temperature while the wood begins to smoke and the smoker reaches the desired temperature.

Step 2: Smoking the Ribs

1. Place the ribs on the smoker and let them smoke for 2-3 hours, depending on the thickness of the ribs.
2. Lay out a sheet of foil and place the ribs on top. Pour the basting mixture over the ribs and tightly wrap them in the foil.
3. Cook the ribs in the foil for 1-2 hours. This helps to tenderize the meat and infuse it with flavor.

Step 3: Finishing the Ribs

At this point, you have two options depending on whether you want saucy or dry ribs:

For Ribs Without Sauce:

1. Baste the ribs with the cooking liquids 2-3 times, allowing the juices to set each time to form a crunchy bark.
2. When the ribs reach your desired level of crunchiness, remove them from the smoker and let them rest for at least 15 minutes before slicing or serving.

For Ribs With Sauce:

1. Baste a thin layer of your favorite BBQ sauce over the ribs and let it set while they cook for about 15 minutes. The sauce should be sticky, not runny.
2. Repeat this process with another thin layer of sauce, letting it set, up to 2 more times.
3. Allow the ribs to rest for at least 15 minutes before slicing or serving.

Now that you know the secrets to making smoked ribs that don't fall off the bone, it's time to fire up your smoker and get cooking. Remember to remove the silver skin, use a flavorful rub, and follow the 3, 2, 1 method (or your preferred variation) for optimal results. Whether you prefer saucy or dry ribs, this recipe will ensure that you enjoy tender, juicy, and delicious ribs every time. So grab a beer, invite some friends over, and prepare to impress them with your newfound rib-smoking skills!

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