Logans Smoked Ribs Recipes

3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS

Steps:

• Begin by removing the membrane on the back of the ribs
• Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
• Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
• Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
• Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
• Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
• Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.

LOGAN'S SMOKED RIBS

Steps:

• Heat olive oil in saucepan. Add garlic and saute until golden.
• Remove from heat and let garlic cool in oil.
• Whisk in ketchup, honey, vinegar and coffee.
• Simmer gently 15 minutes to blend flavors.
• Remove from heat.
• Smoke ribs 8 hours per rack, or place in crockpot.
• Coat ribs with sauce and heat through til sticky.

SMOKED PORK RIBS - BETTER THAN 321 !!!

Steps:

• Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
• Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
• Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
• Once the smoker is at proper temp, place the ribs on the grill meat side up.
• Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
• Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
• Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
• Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
• Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
• Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you cut. Also look for that beautiful pink smoke ring.

PELLET-GRILL SMOKED RIBS

Steps:

• Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
• Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
• Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
• Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
• Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
• Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
• Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
• Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.