|Jake's Ugly Drum Smoker|
Seasoning pork or beef ribs beforehand enhances the flavor when the ribs are finally cooked. The best Dry Rub Rib mixture will allow the meat to marinate evenly throughout the ribs. Since Jake’s makes and sells it very own pure, natural seasoning that is rich with flavor and full of battle tested ingredient to improve the quality of your barbecue, our Tri-Tip Steak and Rib Rub is an easy choice for us. But if you don’t have a dry rub there are a couple of ways we can remedy this. One, you can simply go to our website for the best selections of dry rub and generous amounts of bbq recipes. By going to our site you get access to some amazing products that improve the end results of your process. Get access to the best products at www.jakesfamousfoods.com and order your dry rub using code: 1707200910 at checkout which will give you a 10% discount. Or you can go to our website at www.jakesfamousfoods.com and search for a copy of one of our open source recipes for dry rubs that we have available free for any site visitor. Just type in “dry rub recipe” in the search box and you’ll be taken to the web page listing the recipes.
Continuing on with dry rubs we've added a video review done by "Bad Beast Barbecue" in which he reviews our Tri-Tip Steak and Rib Rub along with our premium version slightly spicy but savory Chipotle Dry Rub on smoked ribs. We hope you enjoy.
Before applying the dry rub you’ll need to clean your ribs. Take the ribs if they’re pork and simply use a paper towel and your fingers to remove as much of the white membrane on the backside of the ribs. This membrane barrier when removed allows you to deliver more flavors from the dry rub directly to the meat. After cleaning pat the ribs dry with a paper towel to remove any excess water moisture. Lay down a long piece of aluminum foil enough to wrap the ribs in when completed. Following the foil lay the ribs on top of the foil. Coat the rib with the yellow mustard on both sides of the meat. If you used your hands to coat the meat you must thoroughly clean your hands to prepare for the next step. Follow the mustard with the dry rub coating both sides thoroughly. When done coating cover the ribs with the foil wrap. Seal as much of the ribs as possible with the wrap. Now, take the ribs and place them in your refrigerator where they will rest overnight. The combination of dry rub and mustard will help tenderize the meat and make it juicier when cooked.
Once the charcoal is set remove your ribs from their foil and insert the hooks to hang the meat. Transfer the meat to the smoker and hang. Place the lid on the unit carefully and monitor the temperature. A good smoking temperature is 200 degrees. A great smoking temperature is closer to 225 degrees. The best way to manage the amount of heat is through the movement of the air vent. Adjusting the vent either open or close will deliver more or less air to the burning charcoals. More air equals faster burn and of course less air means slower burn and longer cooking. If you are cooking pork always be aware of the temperatures necessary to full cook the meat. The temperature must be high enough to move the meat out of the known danger range to kill bacteria and allow the meat to cook. If the meat stays in the danger range too long one can get sick or ill. Having your smoker at 225-250 degrees will ensure that bacteria and illness never become a problem.
If you follow all these steps your ribs should turn our perfectly, just remove, cut, and serve.