by - Pork Ribs
- Rib Rub
- Apple Cider Vinegar
- Butter (1 stick per 2 racks)
- Jack Daniels Glaze
- Apple cider (optional)
Soak Ribs in apple cider vinegar for 45 minutes. Remove, pat dry and rub generously with the rib rub. Stand in a restaurant tray, cover with plastic wrap and aluminum foil and leave in the fridge overnight.
(If you do not use platic wrap, the acids oin the rub along with the stainless steel tray and and aluminum will interact in a bad way)
The next day, fire up the smoker to 225 – 250 degrees. Using rib racks, stand the ribs on the smoker. Spoke for approx 2.5 hours or when the meat pulls away from the bones.
Optionally, during the smoke, spray every 20 minutes with apple cider.
When the meat pulls away from the bones, lay out 2 pieces of heavy duty aluminum foil. Please 1 rack, meat side down on the aluminum. Place 1 stick of butter on the rack and place 1 rack meat side up on top of the original rack and the butter. Wrap tightly, flip and wrap tightly with the 2nd piece of aluminum. Cook for 30 minutes, flip and cook for another 30 minutes.
Remove racks from the aluminum, carefully, as they will be delicate. Layout a rack directly on the smoker, glaze with the Jack Daniels glaze and repeat until all the racks are on the smoker. It is ok to overlap if you need the space. Cook approx 30 minutes.
