Tender Smoked Ribs

I keep tweaking my rib recipe because sometimes the 3-2-1 method turns out dry. I think this is what I have settled on. It is a combo of smoking and braising in, of all things, Dr. Pepper. It makes them very tender without the ribs drying out. This can be done in the oven as well.

INGREDIENTS

• Baby back or St. Louis Cut pork ribs

• Rub of choice (I use Lane's Signature Rub)

• A squirt bottle of margarine

• 1/4 cup of brown sugar per rack of ribs

• 1 can Dr. Pepper for every 2 racks of ribs

• Barbecue sauce of choice (optional)

• Heavy-duty aluminum foil

INSTRUCTIONS

1. Set smoker to 225ºF.

2. Make sure the ribs are thawed and let them rest on the counter for thirty minutes to take the chill off.

3. Turn ribs meat side down and remove the membrane on the back of the ribs. This is much more necessary for baby back ribs than St. Louis cut. Pull up the membrane and then use a paper towel to help you grip it. It should pull off completely, but you'll have to pull slowly and with force.

4. Flip the ribs so the meat side is up. Sprinkle with your favorite rub. Massage it into the meat.

5. Place meat side up on the smoker for three hours.

6. Pull and cut a piece of heavy-duty foil long enough for the ribs to comfortably sit on -- one long sheet per rack. Then layer a second sheet on top for a double layer. You'll want to do this for each rack.

7. Leaving approximately five inches from either end of the length of the foil, squirt margarine in a zigzag pattern for a length that approximates the rack of ribs that will go in that foil. Then sprinkle a quarter cup of brown sugar lightly across the margarine.

8. Remove the ribs from the smoker and place a rack meat side down on the margarine. Gather the long edges of the foil, centered over the meat, and fold down repeatedly to seal. Then at one edge, fold over and seal tightly. On the open edge, pour in half a can of Dr. Pepper, then seal tightly. Do this for each rack.

9. Add back to the smoker, with the folded seams pointing up and the meat side down. Leave for 2 hours.

10. After 2 hours, carefully remove the ribs and flip them so the seams are down. BE CAUTIOUS BECAUSE HOT LIQUID COULD LEAK OUT.

11. Cut open the foil being careful not to cut the ribs Remove the ribs and place, meat side up, back on the smoker. Brush the meat lightly with barbecue sauce.

12. Leave for 15-20 minutes, until the barbecue sauce has heated then remove the ribs. Serve by separating the ribs at each or every other bone.

NOTES:

You can do this in the oven following the same procedures as above, but set the oven temperature to 275º. Also, at the point of doing the brown sugar and margarine, sprinkle more rub lightly with the brown sugar to maximize flavor in lieu of smoke.