Grizzly'sBBQ

For great tasting ribs try what is commonly called the 2-2-1 method of cooking.
This is where the ribs are smoked for 2 hours, then wrapped in foil and cooked an additional 2 hours, then placed back on the rack for glazing and caramelizing for another hour.
Just remember that these times are approximate. You must be sure to check the progress especially toward the end of the 2nd and 3rd cycle.

For a more detailed understanding of Pork Ribs, see my section on "Meats" under the "Hints and Tips" tab.

When smoking ribs, try using the 2-2-1 method. 2 hours on the smoke, 2 hours foiled, 1 hour glazing. These are approximate times so you should always check your meat for doneness towards the end of each cycle.

• Prep your ribs by trimming and removing the silver skin, which is a membrane on the bone side of the ribs. This can be accomplished by taking a knife and lifting the corner of the membrane, using a paper towel, grasp it and peel it away. Click here to see how to remove the silver skin.

• Coat both sides of the ribs with either plain yellow (ballpark style) or jalapeno mustard. Follow this with a liberal dusting of pork rub. Cover with plastic wrap and refrigerate. This prepping can be done the night before or several hours ahead.

• Fire up your smoker using lump charcoal and apple, cherry, pecan or some other similar wood, to a temperature of about 250 F. Using indirect heat, place the ribs bone side down on the cooking grate. Cover and smoke for approximately 2 hours.

• After 2 hours, remove the ribs and lightly apply honey and brown sugar to both sides (this is optional). Wrap the ribs (meat side down) and approximately 1/2 cup apple juice in foil. The foil should be sealed tightly but a little room for steam should be allowed around the meat. Return to the grill and cook an additional 2 hours. After about 1 1/2 hours check the ribs. The meat should be pulling away from the end of the bones but the entire rack should still be holding together well. If this is the case, continue cooking the remaining 30 min or so.

• Remove the ribs from the foil and return them to the grill bone side down. Brush on your favorite BBQ sauce (or try my Grizzly's Rib Sauce), covering both sides completely and allow to cook an additional hour. Be sure to check your ribs every 20 min or so. Using a pair of tongs, grasp the rack of ribs about 1/3 of the way up from the end, the ribs should bend easily without separating You want the rack to bend easily but you don't want it to fall apart.

• Remove, cut between the bones and serve. mmmmm gooood.