INGREDIENTS

INSTRUCTIONS

1997    
~---------------------RUB---------------------------  :          --
brown sugar)  :          -- as Lawry's)  Here's how we smoke baby back
ribs at our deli/bbq. Tablespoon would  be a good measure for 1 or 2
slabs.  Turn ribs with bone side up. Slip a screwdriver under the
membrane on  one of the middle ribs, and raise the membrane up enough
to get your  finger under it. Lift up and pull the entire membrane off.
The  importance of this step is two- fold; it lets the Rub penetrate
both  sides of the ribs and allows any fat under the membrane to render
out  during the smoking process (although baby backs are leaner than
spareribs anyway.)  Sprinkle rub liberally on both sides of the ribs
and PAT it in ==  don't rub. Smoke with hickory, oak, apple, or any
combination at 225  F. for about 2 1/2 to 3 hours, depending on how
well your smoker  holds temperature. When a two-tined fork placed into
the meat between  a couple of the center ribs will twist (and start to
separate the  ribs) easily, they are done.  Posted to EAT-L Digest  by
MLeach8515 <MLeach8515@AOL.COM> on Dec 6,

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