I get good results using the 3-2-1 method for smoking ribs. It means a 3hr smoke, 2 hours wrapped in foil and the final hour unwrapped. I do this at a consistent 225F mainly using hickory wood. This time I chose mesquite and a little apple would and it turned out great.
Removing the membrane from ribs. The best way to get it off with one pull is to use a paper towel after lifting the edge with a butter knife.Coat the ribs with cheap yellow mustard, it’s not really about imparting flavour and more about something for the rub to stick to. The vinegar in the mustard might help tenderise the rib meat.The rub. This was one I made up using my own Chipotle spice, smoked paprika, brown sugar, onion powder, cumin, cinnamon, ground coriander seeds, salt, ground black pepper.After coating the ribs in mustard and applying the rub, wrap the rips up and place in the fridge for a few hours or overnight.after being in the fridge, ready for the smoker.The finished article, 3 hours smoke with mesquite and apple wood chunks. Spritzed every 40 minutes. After the smoke, spritz and wrap the ribs in foil and continue to cook for 2 hours. for the final hour, remove the foil and continue to cook and spritz.
