- Layout the desired number off racks at room temperature and ensure that they are not lying on top of any other rack.
- Throw some salt in their game by drizzling soy and Worcestershire sauce on the bare ribs.
- Oil 'em up using peanut oil, liberally. Rub it in too (this is one the thickest and richest oils so it will hold in moisture through longer cook times and higher temperatures)
- Rub 'em like you mean it. I use rib rub from El Paso Barbecue (restaurant), but you can use any rub you prefer. Press firmly into the meat and be generous with the rub. Also, accept that your hands will get very messy. (Emeril's Rib Rub and Stubbs Rub are good too)
- Place in fridge for a minimum of an hour, preferably over night. (cover in plastic wrap if over night)
- Remove from fridge with enough time to allow ribs to be room temperature before cooking.
Give the ribs a nice smoke in a large smoker using real pecan or hickory wood (I prefer pecan). Make sure to separate each rack from the other. The ribs can be smoked anywhere from 3 to 8 hrs depending on how much smoke flavor is desired (remember that the longer the smoke time, the further from the heat they should be and the more oil they should have). Remove from smoker.
Place ribs in oven on a pan that will keep them separate from one another. Bake at 220 degrees for 3hrs 15min (at 2hrs cook time, reapply soy and Worcestershire and then top with more peanut oil moderately). Remove from oven.
What's your preference?
A -If you would like a crisp outside layer, then place racks directly on the grill at very low heat adorned with a sauce of your choosing (remember that the more smoke flavor you have, the sweeter the sauce should be and the less you should have of it. however, the lighter the smoke the more mild sweet is appropriate but with generous portions). Higher heat can be use when there is a good amount of sauce on the ribs. Remove from grill once the sauce stops running (1 to 3 min)
B -If you would like wet ribs with more rib separation, then stack ribs in heavy tinfoil over the top of crushed pineapple and diced or sliced red onions that have been marinated and soaked in Worcestershire and balsamic vinegar. Be very generous! Wrap thoroughly and in all directions to ensure that no steam can escape. Place the tinfoil-wrapped ribs on the grill at med-high heat for 25 to 35 min to allow them to steam themselves. Remove from grill and apply sauce (remember that the more smoke flavor you have, the sweeter the sauce should be and the less you should have of it. however, the lighter the smoke the more mild sweet is appropriate but with generous portions). This is the best way to have them Fall-Off-The-Bone.
For hot, I prefer honey with a little bit of spice. I will actually make my own sauce with Coca-Cola (made in mexico), honey, brown sugar, mangoes and and jalapeño cores (seeds and inner stem).
For sweet, I prefer just honey. These ribs carry there own strong flavors.
If you can get "prissy little girls to eat them, they're good.