-
1
The night before you cook your ribs, prepare the spice rub, ribs, and sauce.
-
2
First combine all the ingredients for the spice rub in a small sealable container.
-
3
Note: A little bit of cayenne pepper goes a long way.
-
4
Use more or less to achieve desired heat level.
-
5
With the lid on, shake vigorously to combine all the ingredients.
-
6
Note: Old take out containers work great for this.
-
7
Rinse the ribs under cold water to remove any unwanted bits.
-
8
Pat dry each rack with a paper towel.
-
9
Ensure the ribs are thoroughly dry.
-
10
Using the tip of a knife, pull up a small piece of the membrane on the back of the ribs.
-
11
Then use your fingers and a paper towel to pull off and remove the membrane.
-
12
Trim any excess fat from the ribs.
-
13
Cut racks in half if necessary to fit the ribs into your smoker.
-
14
Drizzle a very small amount of olive oil (canola or vegetable also works) on the ribs.
-
15
Use your fingers to spread the oil to evenly coat the front and back of the ribs.
-
16
Sprinkle the ribs with the spice rub.
-
17
Use your hands to spread and massage the rub into the meat.
-
18
Wrap each rib portion in plastic wrap and store in the refridgerator over night.
-
19
For the sauce: Combine all the sauce ingredients in sauce pan over low to medium heat.
-
20
Note: White Pepper can add quite the heat factor, use cautiously.
-
21
Simmer sauce over low heat stirring occasionally, until it has thickened, approximately 20 minutes.
-
22
This sauce will not be a very thick sauce.
-
23
The next day (about 5 to 6 hours prior to eating) light off your smoker to achieve 200 to 250F.
-
24
The Minion method of loading unlit charcoal and topping it with a thin layer of well lit charcoal and a few large chunks of hardwood for smoke (hickory or fruit woods are a good choice) works well for this.
-
25
If you do use this method, be prepared to throttle your dampers to an almost closed position.
-
26
Once your smoker is up to temperature, place your ribs inside the smoker and evenly space them out.
-
27
Cook like this for about 3 hours.
-
28
If your smoker is closer to 200 F, smoke for the full 3 hours.
-
29
If your smoker settles out around 250 F, cook for about 2 to 2 1/2 hours.
-
30
There is no need to baste, spray, or mess with your ribs during this time.
-
31
After the first phase of cooking, remove ribs from the smoker.
-
32
They should have a golden color and an aromatic and meaty smell.
-
33
Place a rib portion in the middle of a large piece of tin foil.
-
34
Form a small boat with the foil to hold liquids.
-
35
Add about 3 slices/pats of butter to the top of the ribs and pour in about 2 ounces of orange soda on and around the ribs.
-
36
Close the foil securely around the ribs.
-
37
Rolling the top seam down to the rib and folding in the sides works well.
-
38
Repeat steps 17 thru 19 for each rib portion.
-
39
Return the foiled ribs to the smoker.
-
40
Cook for an additional 1 to 2 hours.
-
41
If your smoker is around 200 F, go for the full 2 hours.
-
42
If your are cooking at closer to 250 F, only cook for 1 hour.
-
43
After the second phase of cooking, remove the ribs from the smoker.
-
44
Remove the ribs from the foil.
-
45
Be carefull, as the ribs will be very tender and may start to fall apart on you.
-
46
Brush the front and back of each rib portion with the orange soda sauce.
-
47
Return unwrapped and sauced ribs to the smoker.
-
48
Cook for an additional 30 to 45 minutes.
-
49
Brush on a second layer of sauce on top of the ribs after about 15 to 20 minutes.
-
50
The ribs are considered done when you can pull apart 2 bones and the meat tears aways easily.
-
51
Once the ribs are done, remove them from the smoker and let sit at room temperature for about 5 to 10 minutes to let them set.
-
52
Slice the ribs into 3 bone portions.
-
53
This seems to be about right for each person.
-
54
Additionally, 3 bone segments reheat better (less tendency to dry out) than single bone portions.
-
55
Serve and enjoy.
-
56
Let guest add more sauce as desired.
