Step 1: Prep
After the membrane is removed there may be some loose fat that needs trimming.
Step 2: Marinade
1/2 L (liter) gingerale
1/2 Qt orange juice
3/4 cup soy sauce
1 cup salt
1 1-oz packet of dry ranch dressing mix
I placed the ribs bone up in the pan so the majority of the meat was submerged in goodness.
Step 3: Rub'em Up
Use any rub you like, cover top bottom and sides. Here's what I used (enough for 2 slabs):
1/2 cup brown sugar
I thought the ribs were very spicy, i.e. I started sweating. Three other people at the table thought they were great as is.
Step 4: Cook
1.5 cup apple juice
1 cup white wine vinegar
1 tbsp fake liquid butter
I recommend halving or quartering the amounts above. What is listed makes way to much for a single cook.
After the 2 hours has passed, remove the ribs from the smoker and place in an aluminum pan. Crumble brown sugar on top of the ribs (~1/3 cup per slab) and drizzle with honey (couple tbsp each). Then pour 1 cup of apple juice ( I heat mine up to room temp in the microwave) in the bottom of the pan. Tightly cover the pan with aluminum foil. At this point the ribs have absorbed enough smoke and we want to keep the rest out. Sorry no picture for this step. Place the aluminum pan back in the smoker for 1 hour.
After 1 hour has passed, remove the ribs and peel back the aluminum foil. Sauce your ribs with the sauce of your choice and re-seal the aluminum foil over the pan. Cook the ribs for 30-60 minutes more depending on how tender you want the ribs to be.
Remove the ribs from the smoker and LET THEM REST for at least 15 minutes.
These ribs were great! I found them a little spicy but I'll just cut down the cayenne next time. I also think they could have cooked for 1 more hour. They were tender enough, but I like them slightly more tender. I will definitely make again.