now that u can make da sauce (last post) lets get into sumin to put it on but first we gotta make that good good to rub da meat down with and thats da happy ending meat rub lol

heres what u need

1/2.c brown sugar

1/4.c paprika

1.tbsp chili powder

1.tbsp onion powder

1.tbsp garlic powder

1.tbsp cayenne powder

1.tbsp salt

1/2.tbsp black pepper

1.tbsp mustard powder

1.tsp cumin

1/2.tbsp white pepper

1/2.tbsp ground ginger

grab a bowl and put em all in
 

now get in there wit your paws n mix it up good n get da clumps out n toss out any hard pieces of spice if u using old shit from da cabinet lol

made alotta rub so dont pay attention to da purple bowl lol shhhh  now after its mixed find u a air tight container to put it in unless u gonna use it right away cause brown sugar will harden up cause it sucks lol

now that we got our rub made time to find us some boney meat to rub it on rite quick  lol im actually holdin back really hard on this blog thing rite now i need yall to know lol so lets grab us sum ribs

dont matter where u get em. wally mart da butcher ect. its all da same   were gonna do sum baby backs cause i like em better than spares cause their more consistant.  these were frozen from kroger on sale   oh ya were talkin pork not beef ribs   BIG difference.  i used caps so u know i aint playin 

first thing open da bag rinse off da ribs n flip em over n start pullin da membrane off

sum times it comes off easy other times u cusin it up n down but get as much off as u can so da ribs can soak up da smoke better n u dont have to try n chew threw that stuff

now its time to hit both sides wit a dab of yellow mustard or oil n rub it in good so we can give our rub sumthin to stick too

k hit it and hit it hard on both sides wit da rub dont be shy that meat needs a good rubbin

now let da rub do its thing for bout 20 min itll soak in a bit n look like its ready to eat lol then off to da smoker which is set at 250°  with apple hickory and pecan wood chunks smokin away  we’re shootin for a 3 hour cook time give or take   oh and im not coverin how to use a grill in this post but ill make one for it   im usin a weber smokey mountain but this can be done with any grill ive done it with a few  kinds except gas but it can be done……..wouldnt recommend it tho lol i like charcoal but thats just me

put down your rack meat side up  n bout every 20 min well hit it with a spray bottle with 3 parts apple juice n 1 part apple cider vinager in it 

we want bout 2 hours or so of smoke on this bad boy at least so soon as it hits a internal temp of 150° its time to pull em off n wrap em  u can c how dark red they are now from the smoke and the rub doin their thing n no their not burnt lol thats called the bark its the carmelization of da rub and smoke penatration  n ya i misspelled those lol 

lay a big sheet of foil down and hit it wit a hand full of brown sugar honey and squeeze butter and then lay da ribs meat side down and wrap it tight  reason were wrappin is cause were gonna rehydrate the ribs n add moisture n flaver by steamin em in da butter honey n sugar. this process makes all the difference

after u wrap em throw em back on da grill til they reach at least 190° internal temp but under 200° (if u let em go up to 210° or more they start to fall off da bone and get over cooked). u can also put em on a pan in da oven at 250°  cause we’re done with the smoke since they are wrapped up

k ribs are at the temp so i pulled em and well let em rest bout 15min to loosen up then like a kid at xmas open them babys up but be carefull theres alotta juicy goodness in there

 oops.  ya ill have another lol

stop starin at my meat lol. k they fully cooked and at this time u can sauce em n throw em back on da grill for bout 10 min to let your meat mudd set up on em or just grab u a knife n start cuttin. i dont sauce mine cause  i like to eat sum plain n sum dipped so do what u do

in the 2 pics above u can see the red smoke ring pretty good around the meat. that shows u put sum good smoke on em  and well thats it enjoy