Fall Off The Bone Ribs Recipe by Bryce Gordon
Cooking Instructions 5 hrs 15 mins 1 Preheat smoker at 275F. 2 Season each slab with a layer of BBQ Rub (Kosmos Honey Killer Bee dry rub). 3 Place each rack on the smoker meat side up and smoke until the rubs adhere to the meat and the color turns a dark mahogany about 2.5 hours. 4 Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil big enough to wrap the ribs. Sprinkle a 1/4 cup of brown sugar over the butter. Pour a cup of apple cider or apple juice over the butter. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. 5 Place the ribs back on the smoker for an additional 2.5 hours or until the meat is fall-off-the-bone tender. The internal temperature should be around 212-215 degrees. 6 Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet meat side up. Apply a little more The BBQ Rub and place back on the smoker for 4-5 minutes to allow the rub to set. 7 Drizzle The BBQ Sauce over the top and cook an additional 5-10 minutes to set the sauce. 8 Remove and serve immediately! 1 Preheat smoker at 275F. 1 Preheat smoker at 275F. 2 Season each slab with a layer of BBQ Rub (Kosmos Honey Killer Bee dry rub). 2 Season each slab with a layer of BBQ Rub (Kosmos Honey Killer Bee dry rub). 3 Place each rack on the smoker meat side up and smoke until the rubs adhere to the meat and the color turns a dark mahogany about 2.5 hours. 3 Place each rack on the smoker meat side up and smoke until the rubs adhere to the meat and the color turns a dark mahogany about 2.5 hours. 4 Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil big enough to wrap the ribs. Sprinkle a 1/4 cup of brown sugar over the butter. Pour a cup of apple cider or apple juice over the butter. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. 4 Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil big enough to wrap the ribs. Sprinkle a 1/4 cup of brown sugar over the butter. Pour a cup of apple cider or apple juice over the butter. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. 5 Place the ribs back on the smoker for an additional 2.5 hours or until the meat is fall-off-the-bone tender. The internal temperature should be around 212-215 degrees. 5 Place the ribs back on the smoker for an additional 2.5 hours or until the meat is fall-off-the-bone tender. The internal temperature should be around 212-215 degrees. 6 Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet meat side up. Apply a little more The BBQ Rub and place back on the smoker for 4-5 minutes to allow the rub to set. 6 Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet meat side up. Apply a little more The BBQ Rub and place back on the smoker for 4-5 minutes to allow the rub to set. 7 Drizzle The BBQ Sauce over the top and cook an additional 5-10 minutes to set the sauce. 7 Drizzle The BBQ Sauce over the top and cook an additional 5-10 minutes to set the sauce. 8 Remove and serve immediately! 8 Remove and serve immediately! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Overnight Oats Leftovers: Lamb and Bean Burrito and a Puddle of Hot Sauce Lazy pumpkin choc chip banana bars!! Biscuits Overnight Oats Leftovers: Lamb and Bean Burrito and a Puddle of Hot Sauce Lazy pumpkin choc chip banana bars!! Biscuits Cream cheese and bacon stuffed Doritos chicken Vanilla cupcakes Lazy pumpkin choc chip banana bars!! Chocolate Mug Cake (No Chocolate) Chocolate Custard made with Custard Powder Monaco cheesy bites Dulce de Toronja Quick Sweet Prasad for Lord Krishna Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto Dahi vada in Appe pan Cream cheese and bacon stuffed Doritos chicken Vanilla cupcakes Lazy pumpkin choc chip banana bars!! Chocolate Mug Cake (No Chocolate) Chocolate Custard made with Custard Powder Monaco cheesy bites Dulce de Toronja Quick Sweet Prasad for Lord Krishna Mafaldine in Basil, Pumpkin Seed and Ricotta Pesto Dahi vada in Appe pan