Remove the tough silverskin membrane on the bone side of the rib rack. With a dull knife, lift up one end of the membrane and pull off by hand. If needed, a paper towel will give you a better grip.
Fall-off-the-bone tender ribs... is there anything better?
Sprinkle a barbecue spice rub all over ribs, gently patting it into the pork. Avoid massaging it into the meat which will make the flavor too strong. As it cooks, the coating turns into a flavorful crust known as bark.
Smoke ribs at around 250 degrees. In a smoker, position ribs according to the manufacturer’s directions. On a grill, place the ribs away from the heat source and place a packet of aluminum-wrapped wood chips on the grate next to the ribs.
If desired, glaze ribs by brushing three coats of sauce onto the surface during the last 30 minutes of smoking. Do not apply sauce at the start of cooking or it will burn.
Baby back ribs take three to four hours to cook. Spare ribs take a few hours longer. When done, exposed rib ends rotate easily when twisted. Double-check by taking the internal temperature with a meat thermometer. At 185 to 190 degrees, the ribs are ready to remove from the smoker or grill.
After ribs are fully cooked, place on a cutting board and cover loosely with foil for about 20 minutes. Cut and serve.
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