{"id":115,"date":"2006-05-29T10:14:16","date_gmt":"2006-05-29T17:14:16","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/barbecuing-tender-juicy-ribs\/"},"modified":"2014-06-30T21:55:03","modified_gmt":"2014-07-01T04:55:03","slug":"barbecuing-tender-juicy-ribs","status":"publish","type":"post","link":"https:\/\/www.outdoorcookingmagic.com\/barbecuing-tender-juicy-ribs\/","title":{"rendered":"Barbecuing Tender, Juicy Ribs"},"content":{"rendered":"<p>I originally had an article here that had been provided to me and talked about how to bbq ribs. As Dave pointed out in the comments below, while it may have been a way to cook ribs, it definitely was not bbq! Boiling, using a crockpot, and other such methods don't hack it when it comes to bbq.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-2192\" title=\"ribs on smoker\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2006\/05\/ribs-on-smoker-300x225.jpg\" alt=\"ribs on smoker\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2006\/05\/ribs-on-smoker-300x225.jpg 300w, https:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2006\/05\/ribs-on-smoker.jpg 400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Since then, I have done ribs many times and while I would hesitate to see that I've mastered them, they are much, much better than when I first started. I've updated this article to tell you exactly how I do ribs now. I'll probably still experiment some, but this is my tried and true method. I'd love to hear your comments on how you barbecue ribs, so please leave a comment below.<\/p>\n<p>I barbecue ribs in four stages, including the prep, and use what many people call the 3-2-1 method. Let's look at each of those stages.<\/p>\n<h3>Preparing Ribs for Barbecuing<\/h3>\n<p>The first thing that you have to do is to remove the membrane on the back of the ribs.\u00a0 Flip the ribs over and you'll see a light colored covering on the back of the ribs.\u00a0 Use a table knife, screwdriver, or other such blunt instrument to work between the membrane and the meat.\u00a0 Separate it enough that you can get a finger in there and then pull up.\u00a0 I find that I usually need to use a paper towel to grasp the membrane and pull it all off.\u00a0 Removing the membrane will help get more flavor into your ribs.<\/p>\n<p><div style=\"float:right;margin:3px\"><script type=\"text\/javascript\"src=\"http:\/\/ap.lijit.com\/www\/delivery\/fpi.js?z=262584&u=outdoorcook&width=300&height=250\"><\/script><\/div>Next, I rub mustard all over the ribs.\u00a0 Squirt some one and use one hand to rub it all over the ribs, top and bottom.\u00a0 This may seem a bit strange, but you won't taste the mustard in the end, I promise.\u00a0 The mustard gives something for the rub to stick to and also helps tenderize the ribs (I remember that my mom said she had a recipe for a roast that called for putting mustard on the outside--helped tenderize it).<\/p>\n<p>After you have spread the mustard, apply your favorite rub.\u00a0 You can make your own or get a rub from your local store.\u00a0 The only problem with getting one from the store is that I like to apply the rub generously.\u00a0 That's a bit easier to do when you have plenty of rub, which I would have if I made it myself.\u00a0 But you can certainly buy enough from the store to apply generously.<\/p>\n<p>After you apply the rub, wrap the ribs in plastic wrap and let them sit in the fridge overnight.<\/p>\n<p>Here's a rub recipe that I've used and really like.\u00a0 It some from the folks at <a href=\"http:\/\/www.outdoorcooking.com\/blog\/?rec=hands-down-the-best-ribs-ever\">Outdoor Cooking<\/a>.\u00a0 I make enough to cover the ribs generously, as I said.\u00a0 One batch should do 5-7 rib racks.<\/p>\n<h4>Rib Rub Recipe<\/h4>\n<address>1\/2 cup onion powder<\/address>\n<address>1\/2 cup garlic powder<\/address>\n<address>1\/4 cup paprika<\/address>\n<address>1\/4 cup kosher salt<\/address>\n<address>1\/4 dark brown sugar<\/address>\n<address>2 Tbsp chili powder<\/address>\n<address>1 Tbsp cumin<\/address>\n<address>1 Tbsp black pepper<\/address>\n<address>1 Tbsp salt<\/address>\n<p>Mix the ingredients together and apply to your ribs.<\/p>\n<h3>Stage 1 of 3-2-1<\/h3>\n<p>This first stage is where you get most of the smoky flavor into your ribs. Get your ribs out of the refrigerator and get your smoker fired up.\u00a0 If it is charcoal based, then get your charcoal going and then add to your smoker.\u00a0 If you have an electric smoker, get it turned on and heating up.\u00a0 You'll usually want to add a pan of water to the bottom to help give moisture as you smoke your ribs.\u00a0 Put your ribs on the smoker.\u00a0 Add some wood chips to get that smoke going.<\/p>\n<p>As far as wood chips go, I like to use a mix, usually hickory plus either apple or\u00a0 cherry.\u00a0 You can experiment to see what you like.\u00a0 Soak the chips for an hour before you add them.<\/p>\n<p>Watch the temperature and make sure that it is around 200 degrees.\u00a0 The key to barbecue is too cook low and slow.\u00a0 During this first stage, you rare going to cook the ribs for at least 3 hours.\u00a0 That's the '3' part of the 3-2-1 method.\u00a0 I personally have found that I like how the ribs turn out when I cook them a bit longer at this stage.\u00a0 And it all depends on what the temperature of your smoking chamber is.\u00a0 So you may need to experiment a bit. Ideally the ribs start to pull back from the bone just a bit, maybe a quarter inch or so.<\/p>\n<p>During this stage, you'll need to add some briquets every hour along with some wood chips.<\/p>\n<h3>Stage 2 of 3-2-1<\/h3>\n<p>After your first stage is over take each rack off the grill and lay it on a sheet of foil.\u00a0 Spray the ribs with apple juice.\u00a0 This is one of the secrets of great ribs, I think!\u00a0 Spray them generously.\u00a0 Wrap them tightly in the foil and return to the smoker.\u00a0 Cook for two hours.\u00a0 The heat can come up a bit during this stage, as you are trying to get the apple juice to steam the ribs a bit and add a wonderful flavor.\u00a0 The steaming will make your ribs very\u00a0 tender.<\/p>\n<p>There is no need to add wood chips during this stage, since the ribs are in foil.\u00a0 But make sure the heat stays up.\u00a0 You need the juice to turn to steam, so you'll want it at least 220 degrees and you can even go a bit higher.<\/p>\n<h3>Stage 3 of 3-2-1<\/h3>\n<p>The third stage of the 3-2-1 method is where you would apply barbecue sauce if you wanted it.\u00a0 Remove the ribs from the foil and return to the smoker.\u00a0 Apply barbecue sauce if desired, although it is not necessary.\u00a0 You can serve on the side.\u00a0 I do like to add wood chips to the coals in this stage.\u00a0 I think it gives a last extra boost of smoky flavor.\u00a0 After an hour, your ribs are ready to cut into sections and serve to your guests.<\/p>\n<p>That's it!\u00a0 Pretty simple, although it does take time.\u00a0 But your guests will rave over your ribs.\u00a0 I just cooked about 50 lbs of ribs this way for a group.\u00a0 They turned out great.<\/p>\n<p>If you have suggestions or want to let us know how you do ribs, feel free to leave us a comment.<\/p>\n<div class=\"signature\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.outdoorcookingmagic.com\/images\/scottsig.png\" alt=\"Scott\" height=\"35\" width=\"86\" \/><br \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I originally had an article here that had been provided to me and talked about how to bbq ribs. As Dave pointed out in the comments below, while it may have been a way to cook ribs, it definitely was not bbq! Boiling, using a crockpot, and other such methods don&#8217;t hack it when it &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/www.outdoorcookingmagic.com\/barbecuing-tender-juicy-ribs\/\">Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":2192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[100,179,354],"class_list":["post-115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grilling-tips","tag-grilling","tag-ribs","tag-tips","nodate","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Barbecuing Tender, Juicy Ribs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.outdoorcookingmagic.com\/barbecuing-tender-juicy-ribs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barbecuing Tender, Juicy Ribs\" \/>\n<meta property=\"og:description\" content=\"I originally had an article here that had been provided to me and talked about how to bbq ribs. 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