• Beef Ribs
  • Pork Rib
  • Dry Rub of choice
  • Hicory Wood Chips
  • Barbecue sauce of choice
  2. Rinse the ribs and pat dry with a paper towel. Turn ribs over to the back side. There is a tissue called the silver skin that covers the bones. Lift the corner of the silver skin with a knife and grab it with a paper towel. Pull hard to remove it in one piece. It may tear and you will have to remove it in sections. Removing the silver skin makes the ribs easier to eat and it allows the rub to penetrate into the meat. Here are links to a website and a youtube video detailing silver skin removal.
  3. http://www.finecooking.com/item/16067/how-to-remove-silverskin-from-ribs
  4. Here's the video from http://barbecuetricks.com/. (Not my video)
  5. http://www.youtube.com/watch?v=I-RL_f8qdJE
  6. Coat both sides of the ribs with a dry rub that you like. You can make your own. I cheated and used Stubb's BBQ Rub. It has a nice flavor without any heat. Line a cookie sheet with 1 " sides with foil. Place the ribs on the pan, curved side down. Loosely cover with foil. Roast in a 350 degree oven for 3.5 hours. We moved ours to our propane smoker and cooked with hickory chips for and additional hour and a half. If you don't have a smoker just use your grill. They make a nice tray for holding wood chips. Make sure you soak the wood chips in water for a half hour and drain off the water before use. This will allow the wood chips to smoke without igniting. Put your ribs on the grill over low, indirect heat. Brush with your favorite BBQ sauce about a half hour before the end of the cooking time. When done, allow the ribs to rest for a few minutes before cutting. Use a sharp knife and cut between the bones to serve. Have plenty of napkins on hand and a cold beverage. That's all you really need!
Recipe by the Egg Farm at http://www.theeggfarm.com/blog/2012/05/26/ribs/