North Central Texas BBQ

1. Obtain your ribs. The ribs will have a membrane in the backside. Either score this membrane with a knife or completely remove.

2. Salt and pepper the entire rib. We only salt and pepper so the smoke can penetrate the meat.

3. Get your smoker to 225. This would be 2 logs on a traditional smoker. On a pellet smoker, just set the heat. Wood? Use oak. “Post oak” for more smokey flavor.

4. Now you got your ribs. Before you place your Rob’s on the smoker, make sure the smoke is NOT white. It must be clear, almost blue. This is called clean smoke.

5. Put ribs on smoker.

6. Let them sit until you get them up to 165 internal. 

7. Once they are 165 internal, pull them off. Then, wrap on tin foil. Here is where you can add your sauces. Add your sauce to the rib and then wrap it. The sauce can be your choice. 

8. Put wrapped rib back on smoker. Bring up to 205-207. Check temp with probe. 

9. Once at 205-207, take rib off. Let sit for 10 minutes out of the foil. 

10. Slice and eat. Now you have perfect ribs. 

Note: Blake uses a Meater Brand meat thermometer so he can monitor internal temp using his iphone.