My Go To Method
I’ve been smoking meat for a little over 2 years and have settled on this as my favourite method of doing ribs. Don’t worry if you don’t have a smoker, you can use this method in an oven (sorry it won’t have the nice smoke taste).
I found some spareribs on sale. Around here that generally means some scraggly ribs without a lot of meat but you take what you can get.
A word of warning about the times in this post. Ribs come in a wide variety of thickness and density. Slow cooked food is ready when it is ready. The time were what I used for these ribs. Very large meaty ribs will take longer.
I pulled the silver skin off the ribs by lifting a corner with a knife and then grasping that with paper towel and pulling back. Then I rubbed them down with some rub. I used a commercial Kansas City rub but you can use any rub you like. Then I let them sit in the fridge overnight.
I put the ribs in my Bradley Smoker set at 220 F over pecan smoke. If you don’t have a smoker, put the ribs on a rack over a baking sheet in a 220 F oven.
I used my Thermoworks BlueTherm Duo and Thermapen to cook the thickest part of the ribs to an internal temperature of 170 F (about 5 1/2 hours). Then I gave the ribs a generous brushing of barbecue sauce.
I put them back in the smoker (or oven) until the internal temperature is 180 F (about 40 minutes). Then I take them out and let them sit until the internal temperature is 150 F (about 15 minutes).
I cut them up and served them with some steamed vegetables and macaroni and cheese.
These ribs are not fall of the bone, they are pull off the bone. The difference is the meat doesn’t come off the bone all at once when you bite in but it does pull cleanly off the bone. As it is the way that She Who Must Be Obeyed prefers them, it is the way I prefer them. OK, I lie. I prefer them this way all on my own. They just have a great texture and chew.
I love ribs.
The Old Fat Guy