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What makes better RIBS - a pellet grill, drum smoker, centerbox smoker, or offset smoker? Steve Gow from @smoketrailsbbq conducts an experiment to find out, comparing ribs smoked on the #OklahomaJoes Longhorn Offset Smoker, Rider DLX pellet grill, Marshall Centerbox smoker and the Bronco Drum Smoker. Let’s find out which one wins!
“Ribs on any smoker” recipe
Ingredients:
Meat: Rack or two of spare or baby back ribs
Rub: Your favorite rub!
Sauce: Your favorite sauce!
Technique
Remove membranes from ribs and rub with your favorite rub, letting them sit on the counter to dry brine for at least 30 minutes
Place large water pan on the bottom rack of your smoker with the ribs on the upper rack (between the meat and the heat). If using an offset smoker, place the water pan between the ribs and the firebox
Smoke at 250 for 2-3 hours until the bark is set and the ribs have some nice color (around 165 internal)
Wrap ribs in aluminum foil meat side down on 3 pats of butter, pouring maple syrup and a light sprinkling of rub on the bottom. Then flip the ribs meat side up and pour maple syrup and a light sprinkling of rub on the meat side of the ribs. Then place the ribs meat side down.
Carefully wrap the ribs in foil and cinch the foil in such a way that it’s easy to open and close the packet of foil
Smoke at 250 for 1-2 hours, checking for tenderness every 15 minutes after the first hour. The ribs are done when they probe tender with an instant read thermometer, tear slightly when bent, have some bone pullback, and are in the 195+ temperature range.
Remove ribs from foil and sauce them with your favorite sauce. Let them sit on the smoker unwrapped an additional 20-30 minutes for the sauce to set up and become sticky and tacky