Award Winning Ribs

First you have to trim the ribs. Start by removing the thin membrane on the backside of the rack.  Take a butter knife loosen the membrane at the corner by placing the dull knife under the membrane. Once you a have a piece separated, use a small piece of paper towel to grip and pull against the ribs until the membrane is removed.  This membrane prevents marinade and your rub from penetration the meat and is like elastic. Most people never remove this.

Now trim the diaphragm meat from the rib, that is that piece running down the center of the back that seems out of place.  Trim it away as close to the ribs as possible.  You can still cook and eat this as a sampler, but it takes away from your rack.

Know you need to soak the ribs in a marinade.  A simple marinade is Dale’s with apple juice and a bit of mustard.  Let them soak for at least 2 hours, but the longer the better and overnight is ideal.

Then remove from the marinade (pour marinade in a spray bottle), and pat dry with paper towel.

Coat with Olive oil and then apply your rub…there are several in the store, but I make my own…


Start your grill on smoke .. Place ribs on the grill for 4 to 5 hours on smoke. Use marinade in the spray bottle to spritz every hour for moisture.

Remove ribs and place in aluminum foil  that has been coated with butter and honey or molasses.  Place pretty side down, bones up .   Close foil and put back on grill. Turn temp to 350  or Medium for 45 minutes.  Unwrap and coat with your favorite BBQ Sauce and cook for 20 more minutes. 

Take ribs off and let rest for 10-20 minutes & enjoy!