Pick the right cut of meat. I like a baby back with a generous loin cut. The extra meatiness of this cut give your guest an amazing meal that will satisfy the hungriest eater.
Remove the membrane from the back of the rack of ribs. This step is commonly missed and is one that makes a big difference to the eater. The membrane is often tough and doesn’t allow you guest to enjoy the ribs without pulling and toughing. BTW, nobody likes to tussle with a rib.
Wrap your ribs to ensure tenderness. I’ve told you how to cook them to make sure they get enough smoke and flavor, the last step is to make sure they are tender and juicy. After smoking simply wrap each rack in foil and ensure they are wrapped completely so that they don’t leak. Place them back on the grill or in the smoke at no more than 225 degrees for an additional 30 minutes.
To sauce or not to sauce, that is the question. If you like sauce then sauce, if you don’t then don’t. But by all means if you’re going to sauce then make sure you use a sauce that is paired with your rub. You’ve come a long way to create the prefect ribs don’t mess it up at the very end. Lucille’s Favorite Sweet & Spicy Barbecue Sauce is designed to be perfectly balanced to create amazing flavor in every bite.