If you want to try slow-smoking of BBQ ribs, here are some tips that you can follow. Break out the best propane smoker you have and let’s get cracking:
Remove the Membrane
Do not forget to remove or pull the membrane off of your BBQ ribs. I guarantee you that you wouldn’t want to chew on those tough pieces of membrane attached to the bone. Aside from that, it prevents the flavor to get on the back side of the rack.
Prevent your BBQ Ribs from burning
We highly suggest using a rub that has little to no sugar content. That way, you prevent burning your BBQ ribs since sugar burns faster than normal. You don’t want a bitter and an unpleasant tasting BBQ ribs, do you?
Put a liberal amount of rub on your BBQ ribs and set it aside for about 20-30 before placing the slab inside the smoker. By doing this, you are allowing the seasoning and smoke to penetrate in your BBQ ribs since you are allowing the fibers in the meat to open up.
It is not a good idea to add more smoke to the meat once it reached an internal temperature of 160 degrees. It will leave a kind of smoke taste that is too strong or sometimes too unbearable. The reason for this is because the fibers in the meat would close around 160 degrees internal temperature. If you add more smoke after this temperature, it will only create a foul taste on your rib. We highly suggest that you change with a new, clean charcoal after reaching 160 degrees internal temperature to end up with great BBQ ribs.
Get that Perfectly Tender Rib
Wrap each of the slabs in heavy duty aluminum foil. You can add a little fruit juice, margarine or whatever base you would wish to use to the slab once you have placed it on the aluminum foil. Make sure you have wrapped the slab real good and make sure that it doesn’t puncture the foil. This creates a great environment for tenderizing the meat. Wrap the ribs for 2 hours at 225 and be sure to check them at 1 hour and 45 minutes. Unwrap a slab and gently tug on a few of the middle bones. If you feel like they can be pulled out with little to no effort, then you’re definitely going the right way. Carefully remove the slabs from the smoker and allow each slab to vent. Do not move the ribs too much or they may fall apart. Put them back to the smoker after about 10 minutes (after allowing them to lock up) for glazing.