Recipe From foodnetwork.com
Provided by Food Network Kitchen
Yield 6 servings
Number Of Ingredients 13
I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.
Recipe From allrecipes.com
Provided by DrewBabe
Number Of Ingredients 8
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- Loosen the membrane on the back of each rack of ribs by slipping a small sharp knife between the rib bone and the membrane. Using paper towels for grip, hold the membrane tightly and pull it off (check out the video above to see how I do this, or you can ask your butcher to do it for you). Discard the membrane.
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- Remove the membrane on the back of the ribs and then liberally season both sides of the ribs using the dry rub.
- Prepare your smoker for indirect smoking at 190-200° F. Add the wood chips and then place the seasoned ribs on the smoker and close the lid. Smoke for 3 hours.
- Place a large piece of aluminum foil on a large baking sheet. Remove the ribs from the smoker and place bone side up onto the foil. Sprinkle the bone side with the brown sugar and top with the butter cut into small pads. Pour the apple cider or juice over top.
- Tightly crimp the foil together to create an airtight seal. Carefully return the foil wrapped ribs to the smoker and increase the cooking temperature to 225 degrees. Let the ribs continue to cook for 2 hours in the foil.
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