After washing and cleaning the ribs, I applied a layer of mustard to the ribs. There are a few reasons for the mustard.
1. It adds the first flavor base
2. It helps the dry rub to stick to the meat
3. When smoked, it forms a nice crust that protects the meat underneath and keeps it moist while adding a nice tangy flavor
I used a mixture of 40% grainy mustard and 60% prepared yellow mustard. The grainy mustard has a more subtle flavor and adds some additional texture with the whole mustard seeds in it.
With the layer of mustard applied, I then mixed together a batch of sweet n spicy pork rib dry rub (recipe on recipe page) and sprinkled it liberally onto both sides of the ribs. Next they went into the fridge overnight to let the flavors absorb.
 |
| Sweet n spicy pork rub |
On the day of the smoke, I removed them from the fridge approximately an hour prior to smoking. This allows them to slowly come up to room temperature. Any time you are cooking meat, it is a good idea to let it come to room temperature. This decreases the range of temperatures you need to take it through as it cooks.
 | |
| Ribs after overnight marinade |
I smoked my ribs for 2 hours at 200F. Every 30 minutes, I would spritz them with a solution of 60% apple cider vinegar and 40% oil. This helped to keep them moist during the smoke as well as infuse additional flavor.
They took on a great dark brown smokey color and flavor. Note that the color on the meat is simply the dry rub taking on the smoke. The meat is NOT burnt! The meat was juicy and very well seasoned.
 |
| Ribs right out of the smoker |
 |
| Ribs plated up for service |
 |
| Interior of ribs - juicy, not burnt! |
If you are a fan of fall off the bone ribs, you will want to smoke them even longer and at a lower temperature. You will also need to remove the layer of translucent membrane that holds the meat to the bone. Personally, I prefer some chew to my ribs, so I leave the membrane on and I also don't cook it as low and slow as I could.
No comments:
Post a Comment