Old Smoky Ribs Recipes

Steps:

• Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
• Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
• About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
• Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
• Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
• How to prep your ribs:
• Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

Steps:

• Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it.
• Place the ribs in a roasting pan and pour the bourbon over them.
• Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
• Meanwhile, combine the ingredients for the rub in a bowl and stir to mix.
• Pour off and discard the bourbon.
• Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers.
• Let the ribs marinate for 1 hour, while you light your grill.
• Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 300 degrees.
• Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours.
• The last 15 minutes, brush the ribs with 1/3 cup sauce.
• Sprinkle with the remaining rub.
• Serve the remaining barbecue sauce on the side.