The molasses creates a built-in BBQ glaze on the ribs, no longer needing any sauce at all. The combination of the Old Bay, Montreal Steak Seasoning, and Pappy’s Prime Rib Rub meld together with the brown sugar and molasses creates an amazing sweet and slightly spicy sauce. So yummy.
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.
Sprinkle Old Bay (about 1-2 tablespoons per side) and Montreal Steak Seasoning (about 1/2 teaspoon per side) on the ribs on both sides and rub in.
Sprinkle on brown sugar on both sides and lightly pat down. About 2-3 tablespoons per side.
Using a temperature of 180 degrees, place the ribs onto the smoker and smoke for 3 hours.
Lay down two wide sheets of heavy large tin foil (or two sets of two regular size tin foil sheets) per rack of ribs. Pour molasses on the tin foil in a zig/zag pattern.
Remove the ribs from the smoker and place the rib meat side down.
Pour molasses on the rib side and sprinkle Pappy's Prime Rib Rub (about 1/2-1 tablespoon). Flip the rib over, and sprinkle the meat side with rub (about 1/2-1 tablespoon).
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 190 degree oven (or back on the smoker, your preference). Bake for an additional 2 hours. Ribs should bend nicely when held up from one end with tongs and you should see the bone. The meat may be slightly falling off the bone, but not completely.
Time to eat!
As you’ve noticed, I have been experimenting and having fun with ribs. These are so far my favorite. The molasses creates a built-in BBQ glaze on the ribs, no longer needing any sauce at all. The combination of the Old Bay, Montreal Steak Seasoning, and Pappy’s Prime Rib Rub meld together with the brown sugar and molasses creates an amazing sweet and slightly spicy sauce. So yummy. These are my favorite, but hey, try my other ribs:
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