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Preparation:
First thing is pre-heating the smoker. When using the pellet
smokers I like to smoke the 1st hour @ 170 - 180 degrees. At
the lower temps the pellets burn cooler and produce more
smoke. This will put more smoke into the meat.
We will be using a modified version of the 3-2-1 method. We
will smoke for 3 hours un-foiled, 1.5 hours foiled with
apple juice then we will smoke for 45 minutes un-foiled and
sauced. I swear by this method and this smoke was my best so
far.
Using a butter knife and paper towel. Remove the membrane on
the back of the ribs. this is very important. Paper towel
allows you to grip the membrane for removal.
Coat ribs front and back with yellow mustard. Shake on a . Apply generous amounts of
Jacks Old South hickory Rub. Don't over do it. Sprinkle
on a liberal amount of dark brown sugar. Don't be shy with the brown sugar.
Rub it in real good.
Smoke ribs for 1 hour @ 170 - 180 then increase to 225. Wood
fired pits owners just start @ 225. Mist ribs with apple juice hourly.
After 3 hours, remove ribs and place on foil. Splash on apple juice. Again
don't be afraid to put some on there. Wrap foil around ribs
and place back into smoker.
Cook another 1.5 hours then remove the ribs from the tin
foil and place them back in the smoker.
Sauce up the ribs and smoke @ 225 for another 45 minutes.
Keep an eye on them. Using tongues grab the ribs from one
end and grabbing in towards the middle. As you lift the ribs
they should bend and the neat should appear to tear but
should not fall off the bone.
This is a great time
to throw some beans in a pie tin and place in the smoker.
Stir them every 15 minutes. Don't forget the cornbread!
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