My fishing buddy “Meatstick” is a proud member of the Meat Church. He has grilling and smoking skills that make him a perfect hunt/fish camp cook. His commonsense grilling makes his meat meals simple and tasty.
I have been trying to master my rib smoking skills and went to Meatstick for advice. His family has been enjoying his amazing ribs for years.
Here’s Meatstick’s Best Pork Ribs!
Trim the pork silver skin/membrane off the ribs. You can also trim off the flap and square off the ends. He has had good luck getting Costco’s 3 packs of pork ribs. He has bought their pre-rubbed ribs but they had not removed the silver skin. Using a paper towel, he finds the end of the silver skin and pulls the entire strip off in one tear.
Use your favorite rub on both sides of the ribs and let them rest for an hour. Do not let the rub sit longer. The salt in the rub will make the surface stringier and chewier.
Place on the smoker/grill at 250 degrees for 2 ½ hours. Spritz with apple juice a few times while smoking. Meat should be bone side down.
Once the ribs have cooked for 2 ½ hours, place aside and prepare the foil wrap pack. Spread some brown sugar, rub spice, honey, and 4-5 pads of butter about the size of the rack of ribs. He prefers margarine over butter. If the pack gets too hot, the butter can burn. Now, add some apple juice on top of the ribs and wrap tight. A half cup will do. Use the extra wide aluminum foil. The meaty side should sit in the sugar/ butter base.
Put the foil packs back onto the grill for 1 ½ more hours.
The last cook is for 45 minutes at 225 degrees. Take the ribs out of the foil and place them on grate. Now is when you can add the sauce. You can use some of the excess juice to thin your BBQ sauce. Mix it to taste. Prefer a sweeter flavor. You want the sauce to be smooth but not watery. Now mop the sauce over the ribs.
Meatstick usually likes his ribs to have a little “bite” on them. If he is looking for “Fart Off the Bone” for rib sandwiches, he keeps the temperature at 250 degrees the whole cooking time.
Place on a platter and enjoy and have a Bone Bowl handy! There will be no leftovers.
I am preparing these ribs this week and plan a side of corn on the cob, potato salad, French Bread, and a rhubarb dessert.
Be Rib Ready and enjoy!
Montana Grant
