Ten Years of Cardboard Ribs, and the Overnight Fix
Okay, confession. For ten years I ruined ribs. Every single weekend. I'd rub them right before they went on the smoker, and the outside looked like a magazine cover while the inside tasted like cardboard with a suntan.
Here's the fix, and it costs you nothing but a little planning.
Season a day ahead
Frisco Sizzlin' Sweet Heat BBQ Seasoning is honey and brown sugar sweetness with a kick of chili peppers and smoked paprika. When it sits on the meat overnight, the salt has time to season the pork all the way through instead of just the bark. 6 oz bottle, $9.00.
Hank's overnight ribs
The day before: peel the membrane off the bone side of each rack. A butter knife under it and a paper towel to grip makes it easy.
Coat both sides with Sizzlin' Sweet Heat. Use the amount on the label.
Wrap each rack tight and fridge it overnight.
Cook day: run the smoker at 250°F. Smoke bone side down about 3 hours, then wrap in foil with a splash of apple juice for another 1 1/2 to 2 hours. Unwrap and give them 30 minutes more to firm up.
Ribs are safe once they pass 145°F, but they aren't tender until the meat between the bones reads about 195 to 203°F. Lift the rack from one end. If it bends and the surface cracks, you're there.
Hank's tip: honey and brown sugar are the sweet in sweet heat, and sugar scorches over high, direct heat. Keep these low and slow, and save the open flame for the wiener roast.
Leftover rub? It's great on chicken wings, grilled vegetables and seafood too. Our Game Day Sweet Heat Wings need no sauce at all.
Deer Camp deal: free shipping on orders of $35 or more with code DEERCAMP, through Nov 13. New here? Join Spice Chronicles on our homepage and we'll email you FRISCO15 for 15% off your first order. The two codes stack.
That's the whole trick. Jack says I talk too much. He's not wrong.
