The biggest complaint most people have with ribs is that they turn out dry and tough. The method so named for the three sets of cooking times for smoking ribs nearly guarantees tender, fall-off-the-bone ribs without a lot of extra effort. All you need to follow this method is a big sheet of aluminum foil and lots of time. Everything else follows the normal process of smoking ribs. During the wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. During the last hour, the ribs are exposed to the dry, smoky heat again to form a surface crust.
Slow Smoked Beef Ribs Recipe - A Complex Rub, Smoked With Pecan Wood
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Smoked ribs ranks right up there with whole lobster as one of my favorite summer meals. They both require getting your hands dirty and give you permission to be as casual as possible. An ear of corn and maybe some coleslaw or baked beans is all you need with either protein. The process of smoking ribs used to take a home cook, like myself, a bit of trial and error using a charcoal grill.