I don't smoke ribs very often, but here is the recipe I follow from the Bradley Smoker recipes web-site.
I only smoke back ribs. I don't boil them as that ends to dry them out and make them tough I find side ribs tough in general, unless you "wet" cook them.
Most times when I do back ribs, I start them in the oven and then go to the BBQ to finish them. I follow what is in the Bradley recipe in terms of removing the parchment, putting on the dry rub and cutting into serving sized pieces.
I then take a large piece of heavy duty foil and put a bed of sliced onions on it. The ribs go on top. Put another layer of sliced onions on top of the ribs and then tightly seal the foil. Put the package on a pizza pan or cookie sheet and then put in the oven at 350 degrees for 90 minutes.
Remove from the oven and open the package--be careful of the steam!
In a sauce pan, I have created a mixture of ketchup, bbq sauce, yellow mustard, chili sauce, hot sauce and maple syrup. Don't ask me how much, I just eyeball it!
I then take the onions from the ribs and put them in the sauce. I drain the liquid off the foil into a measuring cup and then use a gravy baster to draw off the liquid and leave the fat behind. I put most of the liquid into the sauce mixture and then blend it all together with an immersion blender. This is your basting and serving sauce if you have rice with your ribs.
Heat the sauce on the stove while BBQ is warming up.
Take rib pieces to the hot BBQ and put them on the upper grill for about 5-7 minutes, turning once and then apply a generous basting of sauce to the top side, leave for a minute or 2 and then turnover and do the other side.
Serve immediately or do another layer of sauce if you like. You will have very tender, juicy and flavorful ribs.
If I am cooking side ribs, I do boil them first and then I put them in a large casserole dish and cover them with a ketchup/bbq sauce based sauce. Cover the casserole dish and put in the oven at 325 degrees for 2.5 hours. They should be falling off the bone by then. These are better if left until the next day as you can skim off the congealed fat and then just reheat in the microwave.
Enjoy!
Got questions, post here or send me a PM.
SDC
The PDF below is the Bradley Smoker recipe.
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