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Smoked Pork Ribs

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  • Select 2 to 2 1/4 pound individual racks of fresh pork loin (i.e., baby back) ribs
  • Estimate 1/2 rack per person
  • 12 tablespoons Capitol BBQ American Classic gourmet seasoning
  • 4 cups apple juice optional for baste spray

Preparation

Remove pork rib racks from packaging, rinse in cold tap water and pat dry with a paper towel on a sheet pan or other clean hard surface., Carefully remove the membrane on the bottom of the ribs by: turn the ribs meat side down; insert a butter knife or oyster knife between the membrane and a rib bone near the center of the rack about 1 - 2 inches; remove the knife and insert your index finger and simply pull up gently - this typically removes the entire membrane in one action., Sprinkle the dry marinade rub on the top and bottom of each rack and cook at 225 degrees F for approximately 5-6 hours or until the meat reaches 175 degrees F., You can baste the ribs by mopping or spraying apple juice or another baste liquid of your choice after the first hour of cooking every 30 minutes., Apply a finishing or your favorite BBQ sauce approximately 20 minutes prior to the end of the cooking time., Remove from heat and cover loosely with tin foil on a clean surface to allow the meat to rest and the juices to be reabsorbed into the meat for 15 minutes., Turns the ribs meat side down on a clean cutting board.  Using a sharp knife, cut through the meat in the center of each set of bones.  Once cut, turn the ribs meat side up and apply a light coat of your favorite Capitol BBQ sauce.

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