Ribs done at 275 Jim's way

Ribs St. Louis Cut

Garlic Olive Oil or Regular Olive Oil
Apple cider vinegar
Jim's Rub
50/50 Kosher Salt and Black pepper (4Tbs each)
1/4 tsp granulated garlic
1/4 tsp granulated onion
1 tbs paprika
1/2 tbs cayenne pepper
Wood: Oak or Hickory
Pull membrane off back, then rub ribs with garlic olive oil and sprinkle with Jim's rub. Or rub of your
choice Wrap in foil for a couple of hours put back in refrigerator. At the end of 2 hrs. unwrap ribs.
Per heat Smoked to 275 fill water pan about 1/2 to full with apple cider vinegar or water, once
Smoker comes to temp, place ribs in Bone side down. Smoke for about 3.5-4.5 hrs. or until done,
Adding smoke every hour for 3 hrs. And Spritz every 45 minuets to 1 hr for 3 hrs. with apple cider
vinegar.. If you want to sauce put on the last 15 min.
******For BabyBack Ribs at the 3.4-3.5 hr Mark Check for doneness..********
How to check for Doneness
1. Temperature 203 between the bones in the meat. Check several areas
2. Use The toothpick test for doneness. You poke a toothpick into the meat between the bones. When
it slides in with little or no resistance you have a done rack of ribs. It's best to test various parts of the
rack to be sure you have them done to your liking.
3. Or do The bend test. Pick up the slab with a pair of tongs and bounce them slightly. If they are
ready, the slab will bow until the meat starts to crack on the surface, A small crack means you need a
little more time. It should be close to breaking when you lift the slab. You'll get the feel for this with
practice.
ENJOY
How to prep your ribs.
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