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Message: <blockquote data-quote="tikkalover" data-source="post: 394548" data-attributes="member: 600"><p>Make sure you take the skin/membrane off the inside curve of the rib. Slide  a knife under the skin in the middle of the rack and stick your finger under it to get it started. Take a paper towel to hang onto it to pull it off. I smoke mine for 2.5 to 3 hours at 225. Cherry, pecan, hickory and applewood.</p><p>Roll out my heavy duty extra wide tinfoil out on the counter. Put some bbq sauce, brown sugar and 3 tablespoons of butter on the foil. I put mine in the oven at 300 degrees for about an hour and a half to 2 hours. These are fall off the bone. Usually do 2 full racks.</p><p></p><p>Keep the juice that’s in the foil That way you can pour it on the leftover meat and have pulled rib sammies.</p></blockquote><p></p>

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