You want to remove the membrane on the back of the ribs first. To do this, use the pointed end of a small knife and insert it very carefully underneath the membrane. Make sure you don’t cut too deep into the meat. You want to lift the membrane up slightly just enough to get a finger underneath.
Once you can work your finger under it, carefully work across the slab trying not to tear the membrane. Now that you have pulled the membrane enough to get a grip on it, pull it all the way off the slab.If having difficulty gripping use a paper towel and your grip will improve considerably
Now wash the slab of ribs and pat dry with paper towel.
Apply dry rub liberally as if you were heavily salting and peppering a steak.and leave for at least 4 hours
Set and keep BBQ at 225 degrees
Baste
Remove and doing one slab at a time, lay it on the aluminum foil and give it a quick mop with baste. Lightly dust with the dry rub. Flip the slab over and do the same for the opposite side.
Wrap the ribs tightly in foil and move on to the next slab. The process is simple, but try to do it quickly without puncturing the wrap. Once all of the ribs are wrapped, carefully transfer them back to the cooker.
After this point I like to check a couple of the racks. Sometimes there will be a few that are ahead of the game and they’ll need to come off the smoker.
The majority of the time it takes a full 2 hours to get them to the right tenderness. A perfectly tender rib should give a little. The meat will draw back from the edge of the bones, and when you tug on two bones the meat should start to separate.
Also, stick a toothpick into the meat to check for tenderness. It should go in easy almost like sticking a knife into warm butter.
Remove the ribs from the aluminum foil and place back on the smoker racks. If you’re ahead of schedule, it’s ok to rest the ribs in a dry cooler.
Put them back on the rack for finishing. Be careful at this point the ribs will be very tender and transferring them from the foil to the smoker is a delicate procedure.
You simply need to baste your ribs once more, dust more dry rub on the top and let your ribs sit on the smoker unwrapped for 25 – 30 minutes. That’s all to finishing a DRY RIB.
Gently brush on your finishing sauce.on both sides, but be careful when flipping the racks over. The key is to bake the sauce onto the ribs for 45 min
The sauce also will have a tendency to burn if you don’t watch it very closely. You should be looking for a nice mahogany color – not black.
The sugar in the sauce will burn if you leave it on the smoker for too long.
Source : http://howtobbqright.com/baby-back-ribs-competition-style-recipe/
