Recipe for Ultra Tender American Pork Ribs

On each pork rib, remove the transparent membrane on the bone side. A practical method is to insert a butter knife under the membrane to lift it away from the bones. Then, pinch the detached part with the help of an absorbent paper. Pull, and the membrane should come off easily. This step is important to allow the flavors to better penetrate the meat.

Coat each pork rib with olive oil, massaging it onto both sides.

It is time to apply the dry marinade. Known as a rub, you can easily find it in some stores. Some brands offer very good quality. Otherwise, if you want to make it yourself, many recipes are available online. Coming in the form of spice powder, apply the rub to both sides of the ribs. Wrap each rib in plastic wrap and place them in the refrigerator. They will be ready for cooking the next day.

Let's get started with cooking using the famous 3-2-1 method. First step, preheat your smoker to 105°C. Place the ribs in the center for 3 hours of smoking. You can spray the ribs with water every hour. This will help the smoke flavors adhere better to the meat.

After 3 hours, remove the ribs from the smoker. Take aluminum foil or butcher paper. If using aluminum, lay out 2 overlapping layers on a work surface, about one and a half times the length of a rib. Place 4 cubes of butter, about a few grams each, spaced approximately 5 cm apart. Lay the ribs on top, bone side down. Drizzle agave syrup or maple syrup in a zig-zag pattern over the top, then sprinkle with brown sugar. Wrap the piece with the aluminum to create a packet. Before completely sealing, add a shot of apple juice. Finally, close it all up and return to the smoker for an additional 2 hours. Phew, that was the most complicated part.

After two hours, remove the ribs from the smoker, then from the aluminum foil. Unwrap them over a container, as you should keep the juices for later. Once unwrapped, place them back into the smoker for one final hour (yes, the famous 3-2-1). You can baste the ribs every 20 minutes with the collected juices.

To finish At the end of this last hour, the ribs are ready! Let them rest for about 15 minutes before enjoying, as the flavors develop as they cool down. Enjoy your meal!