Big Mama's juicy, finger-lickin' delicious Memphis style smoked pork ribs make the ideal summer cookout food.
6 - 7 HRS
Pat down ribs with paper towel to absorb excess moisture.
Reverse roll the racks so that the bottom is on the ouside - this will stretch the membrane to make it easier to remove.
Scrape up the end of the membrane with a knife. With a paper towel grab hold of the membrane end and pull off.
Rub racks with your favourite BMKC Canada dry rub.
Set smoker to low heat (250-275°F) and smoke your ribs for 3 hrs. Spray with apple cider vinegar every hour.
Wrap racks in butcher paper with extra apple cider vinegar, and cook for 2 hrs at 350°F.
Remove wrap carefully. Place ribs on grill and baste with your favourite BMKC Canada BBQ sauce. Flip and baste every 20 minutes for 1 hour to build up a nice bark.
Remove when ribs are plyable and meat pulls away from the bone easily and cleanly.
Baste with more sauce or dry rub to make Memphis style ribs.