How do I barbecue really good tasting and tender pork ribs?
Everybody likes ribs, especially baby backs. On the bone side of the rib there is a membrane. From one corner, cut under it with a knife and work the it up with your fingers. Pull it off working toward the other side. You can marinate them or you can put a rub on them. Remember, ribs are thin so you do not want to pile on the rub like you would a large piece of meat. Just a light coating on each side will do. Fire up the smoker and get it up to a temperature of 225-240F at the grill. If you put them on flat, place them fat side up. If you want to save space, use a rib rack to stand them on end or you can roll them up loosely and hold them together with a bamboo skewer. Smoke baby backs for about 3-4 hours, spares for about 4-5 hours. You will see the meat pulling back on the bone when they are done. Use a carving fork and poke it between the ribs. When the ribs are done, the fork will go in easy. Serve with a little sauce on the side. Opinions vary, but the meat should be the star, not
