This is not my normal way of Qing ribs but they are sooooo good. This is how I make sweet sticky candied ribs.
As always the first step is firing up the smoker. I use a small amount of charcoal to get my initial base and burn down a few splits while I prep the meat. The weed burner is your friend.
I like to trim aggressive. I cut off the tips, the bit of meat on the small end, and the loose bone on the end. I pulled the mem this time too.
Sometimes I trim off this false meat off the large end, don't know why, makes things more uniform and provides a mid cook snack. Am I the only one?
Mustard slather and rubbed with 50/50 Cabela's sweet rib rub and my house brisket rub. The Cabela's has a hint just a hint of cinnamon in it.
I ran around 275 for close to three hrs.
Then I got out the foil, speed out some brown sugar, melted butter, and drizzle of honey.
I placed the ribs meat side down on the foil, wrapped and returned to the smoker with the meat up.
I cooked wrapped for no more than one hour then unwrap and return to the smoker.
I continue to smoke until tender, these were too tender (is that even possible?). They passed the bend test nicely.
A short rest.
And it's time for lunch
They were fall of the bone tender, moist, sticky, and sweet with a hint of spice.
Thanks for looking.
As always the first step is firing up the smoker. I use a small amount of charcoal to get my initial base and burn down a few splits while I prep the meat. The weed burner is your friend.
I like to trim aggressive. I cut off the tips, the bit of meat on the small end, and the loose bone on the end. I pulled the mem this time too.
Sometimes I trim off this false meat off the large end, don't know why, makes things more uniform and provides a mid cook snack. Am I the only one?
Mustard slather and rubbed with 50/50 Cabela's sweet rib rub and my house brisket rub. The Cabela's has a hint just a hint of cinnamon in it.
I ran around 275 for close to three hrs.
Then I got out the foil, speed out some brown sugar, melted butter, and drizzle of honey.
I placed the ribs meat side down on the foil, wrapped and returned to the smoker with the meat up.
I cooked wrapped for no more than one hour then unwrap and return to the smoker.
I continue to smoke until tender, these were too tender (is that even possible?). They passed the bend test nicely.
A short rest.
And it's time for lunch
They were fall of the bone tender, moist, sticky, and sweet with a hint of spice.
Thanks for looking.
