AuthoradminThe famous Flaming Rooster Rib rub will give your ribs a well balanced flavor, leaving you a well balanced flavor of spice, smoke and sweet to finish it off.
There is a great debate if you should remove the membrane or not. Many BBQ restaurants don't remove the membrane because it's time intensive. My personal preference is to remove the membrane.
Why remove the membrane? The main reason is because that side of the rib won't absorb as much smoke as it could. It's also a barrier on the rub getting to the back side of the meat.
REMOVING THE MEMBRANE:
Flip the ribs over and start at one end - you should see a thin layer of white tissue. You need to get under that tissue at one end to start pulling it off. Get a kitchen knife and insert it between the layer of meat and the tissue. With the other hand, grab the tissue. Once you get a big piece going, it will pull right off. But some ribs are stubborn and it can be a frustrating process. The more you do it, the easier it becomes.
Mix all of the ingredients in a large bowl until it is completely blended. Smash any clumps with a spoon if necessary.
Remove the ribs from the plastic and rinse with water. Pat the ribs dry and put on a baking sheet or large pan.
Use an adhesive to rub all over the ribs so the rub can stick to the ribs. Options include Yellow Mustard, Olive Oil or Water. Don't worry, with the long cook there won't be any flavor impact to using mustard or olive oil.
Generously apply the rub with your hands all over the ribs evenly - the thicker you have the rub on the better the flavor and crust on the brisket.
Cover the ribs in cellophane and store in the refrigerator for 8 - 12 hours. If you don't have the time, 1 hour will do the trick, but the longer the better.
Remove the ribs from the refrigerator an hour before you put it on the smoker.
You can see the full rib recipe and process here: https://www.flamingroosterbbq.com/smoked-rib-recipe/
Ingredients
Directions
There is a great debate if you should remove the membrane or not. Many BBQ restaurants don't remove the membrane because it's time intensive. My personal preference is to remove the membrane.
Why remove the membrane? The main reason is because that side of the rib won't absorb as much smoke as it could. It's also a barrier on the rub getting to the back side of the meat.
REMOVING THE MEMBRANE:
Flip the ribs over and start at one end - you should see a thin layer of white tissue. You need to get under that tissue at one end to start pulling it off. Get a kitchen knife and insert it between the layer of meat and the tissue. With the other hand, grab the tissue. Once you get a big piece going, it will pull right off. But some ribs are stubborn and it can be a frustrating process. The more you do it, the easier it becomes.
Mix all of the ingredients in a large bowl until it is completely blended. Smash any clumps with a spoon if necessary.
Remove the ribs from the plastic and rinse with water. Pat the ribs dry and put on a baking sheet or large pan.
Use an adhesive to rub all over the ribs so the rub can stick to the ribs. Options include Yellow Mustard, Olive Oil or Water. Don't worry, with the long cook there won't be any flavor impact to using mustard or olive oil.
Generously apply the rub with your hands all over the ribs evenly - the thicker you have the rub on the better the flavor and crust on the brisket.
Cover the ribs in cellophane and store in the refrigerator for 8 - 12 hours. If you don't have the time, 1 hour will do the trick, but the longer the better.
Remove the ribs from the refrigerator an hour before you put it on the smoker.
You can see the full rib recipe and process here: https://www.flamingroosterbbq.com/smoked-rib-recipe/