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GAS GRILL BOYS

Smoking ribs tips

3-2-1 method

Of smoking meat

Step 1: Remove the membrane from the bottom side of the ribs;

Step 2: This step is probably a little different than you are used to. Once the
membrane has been removed, slice the rack into individual bones, trimming them up
as you go St Louis Style (removing the Brisket bone if there is one)

Step 3: Salt and pepper the ribs and arrange the bones on your smoker rack.

Step 4: Get your smoker going to about 225, with a water pan filled with apple juice.

Step 5: The first step cooking ribs this way is to smoke them at about 225-240 for
3 HOURS naked with no rub or sauce.

Step 6: remove the ribs from the smoker, toss them into a foil pan, and sprinkle your
favorite rub on them generously (about 1 /4 cup). Be careful not to burn yourself.
Cover the pan with foil and place back in the smoker for about 2 HOURS, check to
see that the meat is starting to pull away from the end of the ribs. When the meat has
pulled away from the end of the rib, (about 180’) remove the pan from the smoker.

Step 6: Toss the ribs in the pan with a little BBQ sauce, just enough so the rub will
stick to the ribs. Sprinkle about 1/2 cup of your favorite rub over the top of the ribs,
tossing well to make sure they are all coated with the rub evenly.

Step 7: With the top left uncovered, place the ribs back in the smoker and continue to
smoke for another HOUR or until they are at the consistency you like.

Step 8: remove from the heat, cover and allow the meat to stand for about 20
minutes.

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