Sweet and Spicy Ribs
To this day, it's still polite to eat BBQ ribs with your fingers. Perhaps that’s part of its enduring Southern charm? Recipe calls for a rack of St. Louis style ribs. You’ll need a sturdy set of tongs or hot food handling gloves to transfer meat from unwrapped foil to a baking sheet. Happy eating!
- Place in smoker at 275° F (use 2 small chunks of apple or pecan wood for smoke)
- While ribs are cooking lay out two 24” pieces of heavy duty aluminum foil.
- After 4.5 hours the meat should be receding from the bone about ¼". Place half of the honey, brown sugar, three ½” pads of margarine and a light dusting of rub onto top sheet on foil.
- Lay the ribs, meat side down onto the seasoned foil. Repeat the process on the bone side of the ribs with the rest of the ingredients.
- Place ½ cup of apple juice into the foil with the ribs and cover tight with both layers of foil.
- Cook for another 1.5 hours or until the ribs feel tender when inserting a toothpick into the meat. Remove from oven or smoker.
- Open foil and let ribs rest for 10 min.
- Carefully pick up ribs with two hands or a set of tongs and lay on a baking sheet or grill rack with the meat side up.
- Remove from heat, let cool for 10 minutes and slice.