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Preparing Pork Ribs w Dry Rub



Wash the ribs to remove bone fragments and blood

Remove the silver skin on the inside of the rack of ribs.The tine of a fork works well to get it started then peel it off by hand Cut the racks into more manageable sizes. I like halves but thirds can be easier to handle Apply meat tenderizer and dry rub seasoning. Common ingredients for a dry rub are salt, black pepper, granulated garlic, cumin, rosemary and various peppers. Cayenne will kick up the heat. Refrigerate for up to 4 days. Health department says cook in 5 days max. Add water to smoker and wood chips. I buy my chips at Menards Hickory, Mesquite and Cherry are popular. I purchased an electric Masterbuilt Smoker #20077515 for $250 at Sam’s Club, I saw one on Amazon this morning. I love it. I did a turkey for my birthday and people loved it. Set the smoker at 200-225 degrees for 4 ½ hours.

Cleaning – I use Easy-Off Oven cleaner it works great, but the fumes are VERY toxic. Best to do it when there is no wind.

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