Impress the whole family with this juicy and delectable Buff BBQ
dish, packed full of smoky flavour.
Prep Time: 15 mins | Cook Time: 5 hrs | Resting Time: 30 mins |
Total Time: 5 hrs 45 mins | Servings: 2 | Calories: 125kcal
Course: Main Course
Also covering: Smoked beef back ribs
Calories: 125kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 257mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
Preheat your smoker to 275 degrees F for indirect smoking using oak wood.
To prep your ribs, remove from packaging and place bone side up on a large workspace. Taking a butter knife, loosen the membrane that is attached to the ribs. Gently pull the membrane with a paper towel. This step can be omitted if already completed by your butcher.
Coat the ribs with yellow mustard and season well on all sides with Big Poppa Smokers ‘Money’ Rub. Using the mustard will help the rub stick to the meat and create a rich dark bark.
Place your ribs bone side down on the smoker grate, close the smoker and cook for approx. 3 hours.
After 3 hours, open the smoker and take a reading of the meat with an internal meat thermometer, the reading should be around 165 degrees F. If your ribs are at this temperature, they are ready to be wrapped. Ideally, use butcher paper for this as foil will soften the bark over time.
Place ribs on the butcher paper and wrap tightly. Return your wrapped ribs to the smoker and cook for approx. 2 additional hours. Check your ribs after 90 minutes with an internal meat thermometer. This recipe should be gauged by temperature and feel, not just time.
The meat should look flexible and pull back from the ends of the bone. Check with a meat thermometer, which should glide into the meat like soft butter. The guide temperature for this stage of smoking is around 202 degrees F.
Remove your ribs from the smoker and leave to rest for approx. 30 minutes. The ribs can then be sliced into individual servings.