Smoked Pork Ribs (3-2-1 method)

Ingredients

• 2-3 racks of pork ribs
• memphis dust rub (see recipe)
• BBQ sauce
• 3/4c apple cider (or apple juice)
• 1/4c dark brown sugar
• 2-3 Tbsp butter

Instructions

The night before:

• Wash and dry ribs with a paper towel. Apply good amounts of dry rub and let rest overnight in the fridge. If that’s not an option then let them rest for a bit in the fridge before cooking.

Smoking:

• Preheat the smoker to 225F.

• Smoke for 3 hours. Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat bone side down (so the meaty side is facing up). I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs.

• Wrap for 2 hours. After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250 degrees for 2 more hours. After the braising period I look for great retraction of the meat from the bones. I want the bones to be exposed on the end at least 1/4 to 1/2 an inch.

• Sauce and smoke for 1 hour. Lastly, baste the ribs basted in your favorite BBQ sauce and return them to the grill for a final hour to hour and a half to finish the ribs and set the sauce.

Adapted from: Source Link