These ribs are a bit spicy and just slightly sweet. Wow, those Santa Maria spices are perfect on Pork.
Enjoy!
With a paper towel, wipe the moisture on the membrane side. At the small end, with a paper towel, rip off the membrane. You do this by using the paper towel to get a hold of the thin membrane that is on the back of the rib, slowly pull down to remove the membrane from the ribs.
A second look at the membrane being pulled off.
OPTIONAL: If the membrane is tough and won’t come off, with a knife make a slit between each rib on the membrane side to allow the flavor to penetrate and to make it easier later to cut the ribs.
Pour Garlic Olive Oil on the bone side, rub it in and turn over and rub the olive oil on the meat side.
Mix all seasonings together and rub all over the pork. You will want a nice thick seasoning. You may have extra.
Using a temperature of 180-200 degrees, place the ribs bone side down onto the smoker and smoke for 3 hours.
Lay down two wide sheets of tin foil (or two sets of two regular size tin foil sheets) per rack of ribs. Pour honey on the tin foil in a zig zag pattern.
Remove the ribs from the smoker and place the rib meat side down.
Pour honey on the rib side and then wrap with the first sheet of foil...
Wrap with the first sheet of foil...
Flip and wrap again to create a sealed wrap to keep the juices from escaping and making a mess.
Place the wrapped ribs in a 180 degree oven (or back on the smoker, your preference). Bake for an additional 1 hour. Ribs should bend nicely when held up from one end with tongs and you should see the bone but the meat should not be falling off the bone.
Time to eat! Serve them with BBQ Sauce on the side. Or, if you prefer, put them on the grill with BBQ sauce to finish them. (I prefer the sauce on the side).
© 2024 Dish Ditty® | All Rights Reserved.
