Basic Rib Cook
Start off with either baby back's or spares...I love both, but will usually buy what looks best and is reasonably priced. Here I am using BB's.
Trim and demembrane the ribs. This can be a little tricky, but once you get the hang of it, it gets easier. Once you can get a hold on the membrane, a dry paper towel helps to tear it of.
Next I give them a bit of a mustard slather (I use French's)
Next comes your favorite rub you like to use....
Then into the smoker running about 225-235. I use a variation on the 3-2-1 method. 3-2--1- means 3 hours in the smoker unfoiled, 2 hours wrapped in foil with a few sprays of apple juice and a shot of JD from a spray bottle, then 1 hour out of the foil back in the smoker.........3-2--1 is just a guide line. Times will vary depending on cut's of meat(thickness) the type of ribs, temps...both outdoor and cooker. Some folk's don't like to foil at all and have great results.......just a matter of what works for you.
Last, I take them out about 15 minutes before they are done and put a glaze on them...then back in for 10-15 min....not too long, if your glaze has alot of sugar in it, it wil burn and turn dark quickly. My glaze usually consists of my favorite sauce, a splash of apple juice, honey, and some demura sugar.
