Ingredients:
 Pork Ribs
Bootleg Dry Rub
12 oz apple juice or bar-b-que sauce
Preparation instructions:
Pork ribs, either the whole large rack, or the favorite "Baby Backs" are prepared, seasoned, and cooked the same way; the difference being the cooking times involved. Let’s start with the preparation by taking the ribs out of the refrigerator/cooler. The membrane and skirt on the backside needs to be removed, cut the skirt off, then pull the membrane off starting from the large end, to the small. (Paper towels work great for holding the membrane). Seasonings and smoke / BBQ flavoring do not penetrate this membrane very well and the tough skirt has the tendency to dry out. Season both sides of the ribs with Bootleg Dry Rub, moderation should be used until you find your preferred taste range. While these ribs are "resting", start your fire, bring the temperature up to at least 230 – 250 degrees, and clean cooking surfaces. Chunks for smoking can now be added to the charcoal. Lay ribs flat with bone side down, keeping ribs away from any "hot" spots on the grilling surface. Three or more ribs may need to be put in a rib rack, small bone up or down will depend on how thy fit in the rack. As a last resort, ribs maybe rolled into a ring, and placed thick bone side down. Baby backs will take from 2 to 3 hours, and the whole large ribs from 4 1/2 to 6 hours to cook. After the first hour of smoking you my want to every 30 – 40 minutes start spraying straight apple juice or wet mop with your favorite mop sauce. At these times you should check for done-ness, the meat should have shrunk back from the end of bones, and the meat should come away from the bone with only a little resistance. For softer and more tender meat, spray the ribs with apple juice, wrap in foil, and keep on the grill for an extra 45 – 60 minutes, your smoked meat should be falling off the bones. |
