This is a fool-proof method to get fall off the bone tender ribs. This Buff BBQ
recipe is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour.
Prep Time 5 mins | Cook Time 6 hrs | Total Time 6 hrs 5 mins | Servings 3 people | Calories 709kcal
Course: Main Dish
Also covering: 3 2 1 Ribs
Calories: 709kcal | Carbohydrates: 53g | Protein: 38g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 151mg | Sodium: 733mg | Potassium: 749mg | Fiber: 2g | Sugar: 42g | Vitamin A: 645IU | Vitamin C: 2.1mg | Calcium: 194mg | Iron: 5.4mg
Remove the membrane on the back of the ribs and tidy up the ends.
Generously season both sides of the ribs using the Blues Hog Sweet & Savory seasoning.
Prepare your smoker using indirect smoking. Aim for a temperature approx. 180-200 degrees F. Place the seasoned ribs on the smoker and close the lid. Leave to smoke for 3 hours without checking.
Cut a large piece of aluminium foil and place it on a large working surface - it may be best to use 2 sheets for added security. Transfer the ribs to the foil bone side up so the bones will not tear through the foil. Sprinkle the ribs with the butter (cut into small cubes) and pour the apple cider on top.
Carefully crimp the foil together to ensure the liquid will not seep out - you can double wrap edges for added seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs cook for 2 hours in the foil.
Remove the ribs from the grill and place on a large work surface. Carefully open the foil package (be mindful of the hot steam). Use tongs to remove the ribs and place back on the grill. Ensure they are bone side down.
Brush the ribs with the BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are to your desired tenderness and the sauce is sticky.