#Smoked ribs rest time how to#

This low-and-slow ribs method requires a smoking temperature of 225° F. One advocates smoking ribs using the 3 2 1 method. There are two, pretty evenly split, camps regarding cooking temperature and time. Pellet smokers don’t produce billowing clouds of smoke, so you can start cooking on that as soon as you feel that the temperature is correct. Billowing smoke can easily overwhelm the meat and turn it bitter. If you’re using a wood chunk smoker, your smoke should be thin and blue when you put the meat on the fire, not white and billowing. If you want a more intense smoke use oak, mesquite, or hickory. If you want a milder smoke flavor choose a sweet, fruit wood, like cherry, apple, or peach wood. While your ribs sit in the seasoning, put wood chips in your smoker, turn it on and let it come up to temperature. If, in the interests of time, it’s easier for you to prep the ribs the night before and let them sit, it won’t hurt them. You do not need to let them sit overnight in the refrigerator. Let the seasoned ribs sit on the counter for about an hour or so. Pat, don’t rub or pound, the seasoning onto the meat. Let it sit out on your kitchen counter for about an hour. Make sure all sides are covered with rub. Pat the ribs dry with a paper towel before applying the rub, and plan to use about a tablespoon of rub per pound of meat. You can create your own rib rub recipe that reflects your own tastes, or buy one that you like and use that. Pull it back toward you in a smooth motion.Ĭoat your trimmed rack of ribs in a dry rub. Silverskin may be slippery give your fingers some extra traction by using a paper towel to grip the lifted flap of skin. Pull up one corner and then grab the membrane and pull. You want to pull the silverskin up, not pierce it, so use a butter knife or other dull kitchen tool (like a small spreading spatula) to slip between the silverskin and the flesh of the ribs. Also known as the silverskin, this membrane is not as porous as the rest of the meat, so if it’s attached the smoke won’t penetrate the meat as evenly. A tough strip of connective tissue covers the back (bone) side of a rack of ribs.

Remove the membrane off the back of the rib. Fresh is best, and fresh ribs should be eaten within a day or two of purchase. See if you can find Heritage or Berkshire pork. We do recommend getting ribs from a butcher if you can if you get them at a grocery store, try to get ribs that aren’t packaged in liquid or frozen. If you get your pork from a butcher, she or he should be willing to trim the rack for you. You can trim off any obvious globs of fat or connective tissue clinging to the ends of the meat, and get rid of the thin flap of meat-the “skirt”-that hangs diagonally off the bone side of the ribs. The meat on a rack of spareribs can be tough, so look for meat that’s got even striations of fat marbling through the meat, which will render during cooking and help make the ribs tender, succulent, and juicy. Start with a great cut of meat. For smoking, we like a basic rack of spareribs, minimally trimmed to enjoy maximum meaty goodness. Here’s our list of the most important steps for you to take on the path to knockout smoked ribs.

#Smoked ribs rest time how to#

We can help you figure out what temperature to smoke ribs at, how long to smoke your ribs, and give you tips on which ribs to choose and how to add a ton of flavor. We’ve done the legwork, read the articles, watched the videos, and picked the brains of our in-house kitchen staff. But how do you get your ribs to that perfect point? Don’t worry. BBQ ribs should have rich, porky flavor that doesn’t rely heavily on barbecue sauce. They should have a little tug when you bite into them, without being tough. Ribs should be tender, without falling off the bone. Want to know how to smoke a terrific rack of ribs? This finger-lickin’ staple of summer back yard dining can seem daunting, for sure.