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Originally Posted by 1f1fan
I got a Weber Smokey Mountain cooker for my B-day last year and absolutely love it. There is a lot of information and recipes here http://www.virtualweberbullet.com/
Baby back or spares I remove the membrane, trim and season with a dry rub. Cooking for 4-5 hours in the WSM at 225-250 usually does it. I like to use chucks of wild cherry and just 1 chuck of hickory. You know they are done when the meat pulls back from the bone or they pass the "tear test" - you should be able to separate the ribs with a little resistance. Then I add some sauce and enjoy.
I recommend the WSM to anyone looking to purchase their first smoker. It provides plenty of cooking area and is not too expensive. |
Pretty much sums up how to make ribs. Not much secret to it as long as they are prepped correct and do not get direct flame.