I am going to try something new this weekend with my ribs.
I will be using the 3-2-1 method at 225 degrees in my offset smoker, a pan of water under the meat, and two racks of spareribs. Fuel will be just enough charcoal to get the dried red oak going, then wood only.
After removing the membrane and excess fat, I am going to brine the ribs overnight in a solution of:
1-qt apple cider
2-tablespoons minced garlic
1/4-cup sea salt
2-teaspoons course ground pepper
In the morning I will remove the ribs from the brine and rinse with water. Rub the ribs with olive oil and coat liberally with Meathead's Memphis Dust. After it's coated in rub I'm going to refrigerate for 4-5 hours.
On the smoker, I will place them bone-side down and cook for 3 hours.
Foil for 2 hours, still keeping bone side down, and adding 1/4 cup apple juice to the foil.
Open the foil, sprinkle on a little more rub for good measure, remove from foil and return, bone side down, to the grill for one more hour.
Then I'll coat in my wife's homemade BBQ sauce (vinegar based) and place over the coals, flipping over to try to slightly burn the sauce onto the outside of both sides, the way my wife likes it.
What I'm trying to accomplish is a standardized method of cooking ribs that cannot be beat. Not competition ribs, but a family and friends favorite that they can brag about to their friends. Not so much for my own personal gratification, but something that they will look forward to and look back on years from now and say, "Remember those ribs Johnny/Grandpa/Daddy/Uncle Johnny used to make? I've never had ribs any better than that in my life." If you have created such ribs, please post the method and recipe on this thread. After all, isn't that what this forum is for, a place where you can learn from others and share your recipes/smoking methods so others (like me) can learn from you?