Smoked Bear Ribs

1. Rib Preparation:

   • Remove membrane from back of ribs
   • Technique: Use knife tip to loosen, pull off with towel
   • Purpose: Allows smoke and rub penetration

2. Dry Rub Application:

   • Mix all spices thoroughly
   • Coverage: Coat ribs evenly on both sides
   • Time: Apply 4-12 hours before smoking

3. Smoking Setup:

   • Maintain 225-250°F with steady smoke
   • Wood selection: Hickory for strong smoke, oak for milder
   • Duration: 6-8 hours depending on thickness

4. Temperature Management:

   • Safety target: 160°F internal minimum
   • Tenderness: Meat should pull cleanly from bone
   • Testing: Toothpick should slide through easily

Service: Cut between bones, serve with BBQ sauce Traditional: With coleslaw, baked beans, cornbread