These ribs are fall-off-the-bone goodness with a smokey taste that cant be beat!
1Rack of baby Back Ribs
3TbspRub of your choice You can use more or less to your liking
1/2CupBrown Sugar You can use more or less to your liking
1/2Cup Apple JuiceYou can use any sweet juice of your liking or Coke, or Dr. Pepper
BBQ Sauce of your choice
Unwrap your ribs. Remove the silverskin from the bone-side of the ribs. You can easily do this by making a cut length-wise down the length of the ribs and lifting up the thin filmy layer of the silverskin and tearing it off.
Sprinkle your rub on the ribs, making sure the entire surface on both sides is seasoned, but not too thick you could scrape it off!
Heat your smoker on the Smoke setting. Place your ribs in the smoker, meat-side up. Close the lid and let smoke 2 hours. (If they stay out smoking a little longer, don't worry- longer smoking time is never a bad thing!
Remove the ribs from the smoker, using tongs and put them on a large plate or platter. (A cookie sheet works great too). Place the ribs, length-wise on a long piece of foil. (I like to use Heavy Duty, Extra Wide Foil because its the perfect width for ribs and it is sturdy). Make sure your piece of foil has extra room on each end of the ribs so you can close it up tightly. Pour your honey on the ribs and rub it in. Add the brown sugar and rub it into the honey. Make sure your ribs stay meat-side up! Next, add your juice to the ribs, on the side/under them-not on top. I slightly fold up the edges of the foil to make a "bowl" so the liquid stays in place.
Tightly seal the foil around the ribs. Make sure its air tight. I wrap them in a second layer of foil just to make sure the ribs are tightly sealed and there are no holes for the liquid and steam to escape! (We want that fall-off-bone tenderness after all!)
Raise the temperature on your smoker to 225 degrees. Place the foil wrapped ribs (meat-side up) on the smoker, shut the lid and let smoke for about 2 1/2 hours. If they stay out there 3 hours, that's ok too!
After the ribs have smoked for the 2-3 hours, remove the ribs from the smoker. Slowly open the ribs- BE CAREFUL-they are hot and the steam will rush out! Discard the foil. Slather the ribs with your BBQ sauce and then return to the smoker for 30 minutes, same temperature as before (225 degrees). You can also heat up your grill and put them on your grill on medium heat.
Once the Ribs are done, remove smoker (or grill), slather with more BBQ sauce if desired (I always do), cut into your desired lengths and Enjoy!
Serve with your favorite salad, baked potatoes, fresh garlic bread or fresh veggies!
A tip from the Butcher Man: After you have smoked the ribs you can add the sugar and honey then wrap them in the poly-vinyl (fancy word for plastic wrap) that they were originally wrapped in from the butcher. You can add your juice right in the plastic wrap, wrap them up tight, then wrap in the foil. The ribs smoke at such a low temperature that the plastic wrap won't melt to the ribs but will just be an extra layer to lock in moisture. The smoky flavor will still get inside the meat (don't worry it wont taste like plastic)!Another tip: A grill is great for the last step after basting the ribs with BBQ sauce. If you love the grilled flavor and love how the sauce sticks to the ribs when grilled, go right ahead and fire up the grill! Just adjust your time and watch them closely so the BBQ sauce doesn't burn!