Return to the ribs to the grill after the grill has preheated. Turn the temperature of the grill up to 350☏.Remove the ribs from the apple juice bath and coat with barbecue sauce.Return the ribs to the grill for another 2 hours.Pour a cup of apple juice over the ribs into the boat and seal the aluminum foil. Create an aluminum boat for each set of ribs and place the ribs inside.After 2 hours, remove from the grill and turn the temperature up to 250☏.Place the seasoned baby back ribs on the grates of your grill, meat side up, and smoke for 2 hours.Remove the membrane on the back side of the ribs with a knife and a paper towel.Try this experiment at home with your own smoked spare ribs and let us know your thoughts! As always, remember to subscribe to our You T ube channel for more meaty experiments. As far as taste, they are both tender, delicious smoked ribs. We think the foil was wrapper tighter creating more of a braise, causing the meat to pull back a little bit further. The other thing is how the ribs stick out on the foil versus peach butcher paper. The foil wrapped ribs have a slightly better bark relative to the butcher paper. So, let’s talk about some of the differences we saw. A good tip to tell if your ribs are completed: when you pick them up the bark will start to crack. This is going to allow the ribs to really bark up.
Go ahead and get them back in that smoker for about another 30 minutes. So go ahead and apply just a little bit more seasoning it. Right after you take these out of the wrap, you lose a lot of seasoning in those juices. Now they’re going to go back on the smoker at 225 degrees Fahrenheit and we’re going to leave them there for an hour. You really want to get it airtight to keep all that moisture in. Wrap up the ribs just like you’re wrapping up a Christmas present…but better. Set the ribs meat side down, bone side up. Follow the exact same process, but with peach butcher paper. Sprinkle some brown sugar and spritz with orange juice. Butter is going to help provide some richness and some moisture. Lay our your foil, you really want to have more foil than less. You can really use anything, we recommend pineapple, apple or orange juice. A good tip is to spritz your ribs every hour with juice to really lock in that moisture. Leave them on for about 2.5 hours or until an internal temperature of 165 degrees Fahrenheit is reached. Once your smoker is rolling smoke at 225 degrees Fahrenheit, throw those spare ribs on. Thoroughly coat your ribs with the rib rub. It goes really well with ribs and pulled pork.
#Smoked ribs rest time free#
If you don’t have this in your cabinet, we offer a free recipe on our website for our flavor bomb pork rub.
#Smoked ribs rest time code#
To season, we used Rescue Rub from Code 3 Spices. We like to use it because it really helps the seasoning stick to the ribs. It really comes down to your personal preference. We’ve heard from award-winning competition barbecuers who use mustard and also heard from award-winning barbecuers who don’t use any mustard.
#Smoked ribs rest time how to#
How to Smoke Ribsįirst, coat them with a little bit of yellow mustard. They are called “baby back” because they are smaller than spare ribs. Baby back ribs are cut from where the ribs meet the spine after the loin in removed. Spare ribs are cut from the lower part of the hog behind the shoulder. You may be wondering what the difference is between spare ribs and baby back ribs. Baby Back Ribsįor this experiment we are using spare ribs. We are going to go through the process of how to smoke ribs and share our results at the end. We’ve tried both but have never put them side by side to see the difference. But there is an age old question that we need an answer to: when you wrap ribs is foil or peach butcher paper best? We’ve heard a lot of opinions on the internet about which is best. Nothing says summer like some ribs on the smoker.
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