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Meat Church How To YouTube Video:
Texas Style Sauced:
https://youtu.be/F-qEZlAWBR0?si=W45J5bt86pQ4bizVMemphis Style Dry Rub:
https://youtu.be/0_7yJthvbY4?si=-JKchZsDXsmCp4nBIngredients
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Prepare your smoker to a temperature of 250 with oak, mesquite, hickory or pecan.
Remove the membrane from the bone side with a paper towel. Remove the chine bone, and the thin end of the rack. Also remove any excess fat and the strip of meat off the back.. Round off the edges. This will keep the ends from burning.
For a savory central Texas style rib, season with a light coat of some coarse black pepper. Then season with Holy Cow. Allow to adhere 30 minutes. For Memphis Style Dry Rub, apply an optional mustard binder if you choose. Apply Texas Sugar liberally to the bone side of the meat. Allow to adhere 15 - 30 minutes.
Flip the rack of ribs and repeat the process. Pro Tip: Never season pork ribs more than one hour in advance of your cook.
Place the ribs bone side down on the smoker.
Depending on the size and thickness of your ribs this cook will take 4-5 hours. Spritz periodically with apple cider vinegar if your ribs are looking dry. I spritz no more than 2-3 times. We are looking for the bones to start protruding and for the rack to be able to bend, but not break.
Pull the ribs when they feel tender or reach ~200° internal temperature. If you prefer fall off the bone, then continue to smoke until they are closer to 210° internal temp.
Allow them to sit at ambient temperature for 15 minutes to stop the cooking process.
Sauce the ribs (For Dry Rub, skip this step). Lay out 1 piece of heavy duty aluminum foil. Spritz it with cider vinegar to dilute the BBQ sauce that you are about to pour down. Lay a heavy strip of BBQ sauce on the foil the length of the rack of ribs.
Place the ribs meat side down on the BBQ sauce.
Rest the ribs 1-2 hours in a cooler or warmer at 140°.
If sauced, remove the ribs from the foil. Pour the sauce in the wrap across the meat side.
Slice and enjoy!!