Every once and a while a stranger will come into your life and change it forever. Hopefully it is for the better like it was for mine when I received a Instagram follow from Smoking_it_up_rva_style. I had just opened our Page at Brough_Ranch_Beef and didn’t have 20 people following, nor did I really understand how to make Instagram work. Well he stepped up to the plate and helped me navigate Instagram and shared his secrets of getting the perfect ribs, steaks, roasts, etc! If you are on Instagram please go give him a follow its worth it!
New this year we added Back Ribs to our lineup and of course this summer I needed to try some deliciousness in rib form but being a newbie to smoking meat I called upon the Godfather of smoking meat. He shared this recipe and now I get to pass it down to you!
First you are going to pat down the meat with a paper towel, removing all excess moister from the meat. Then I injected the meat with Apple Juice, yes you heard me inject meat with apple juice and let sit at least 10 minutes! While waiting I made the seasoning mix, brown sugar, salt, garlic, & paprika. Then I rubbed yellow mustard all over the ribs and removed the excess. For those of you reading all of this, please, please, please, do not tell Jordan he hates mustard and I would hate to try to convince him that they are good. If you don’t like mustard add it anyways you can not taste it! After the yellow stuff I added the spice mix lightly on the back side and moderately on the front, just enough that you do not see the meat color. Then I started the 3-2-1 process.
3. Setting the grill to 250-275 I used Apple chips, the Godfather suggest Hickory & Pecan. Place the Ribs on the grill and put a temperature probe in the middle of the meat without touching a bone. I use this probe. Smoke for approximate 3 hours spraying or dripping apple juice on the meat every hour, until internal temperature reaches 160-165. (Depending on thickness of meat you may reach it a little faster or slower)
2. Once the ribs reach 160-165 remove probe & wrap the ribs, The Godfather suggest peach paper, but all I had was tinfoil and that did the job. Put the ribs back into the smoker with the probe back in and cook for 2 hours ( I continued with the hourly apple juice sprinkler) or internal tempature reaches 200* F you will need to unwrap the ribs, taking great head of #1 not removing the probe with your bare hands and #2 not spilling the hot juices from the meats on you. Place ribs that are starting to look sooo good back on the grill
1.Apply your favorite BBQ Sauce, for our family there is no question what that is Head County BBQ Sauce! I wish I got commission on this stuff because ooo its good, Jordan first tried this on his church mission, anyways that is a different story, but even The Pioneer Woman- Ree Drumon uses this heavenly sauce. Cook at 225-250*F of the last hour or until your ribs reach 205-208*F and pull the ribs off. A note from The Godfather, make sure to have a tray near because they will want to fall apart as you pull them off the grill.
Take those delicious looking, good smelling ribs to the kitchen and tent them with tinfoil for 20-30 minutes, THE HARDEST PART of this whole recipe, allowing the juices to come back out into the meat. And then enjoy licking your fingers after you devour them.
- 1 Pack of Brough Ranch Back Ribs (Short Ribs would work here also but you wont need as much)
- 1-2 Cups Apple Juice
- 3-5 T Yellow Mustard
- Apple, Hickory, and/or Pecan Chips
- Peach Paper or Tin Foil
For the Seasoning Mix
- 1 Cup Brown Sugar
- 1/4 Cup Salt ( you could use less or more depending on your flavor preference)
- 1 T of Garlic Powder or Granulated garlic
- 2 t paprika
Start by blotting meat with a paper towel, inject 1 T or so of apple juice into the meat of the ribs. Reserving the rest for sprinkling while cooking. Wait 5-10 minutes so the meat can hold the juices. While waiting, mix together all of the Seasoning Mix ingredients, and set aside. Set the smoker/grill to 250*-275* and add your wood chips of choice. Add enough mustard to both sides of the ribs and remove excess. Apply your seasoning mix lightly on the backside, and moderately on the front just enough so you can not see the meat color. Add a pan of water in the smoker/grill to help keep the moister up. Place ribs on the grill & put temperature probe in the middle of the meat with out touching a bone. Smoke for approximate 3 hours, spraying every hour with the apple juice. Once internal temperature reaches 160-165 remove and wrap with peach paper. Cook for two more hours, spraying with apple juice both hours. Remove from paper or foil add your favorite bbq sauce and cook for another hour at 225-250*F until temperature 205-208*F. Carefully remove from grill and make a tent out of tinfoil and let the meat rest for 20-30 minutes. Serve with favorite side or just by itself.