Easy Smoked Ribs
New to smoking, still intimidated by this cooking method. Easy Smoked Ribs are your way to in and to learn.
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Equipment
- wood pellet smoker
- Aluminum foil or butcher paper
- Food Thermometer -
- BBQ gloves or grilling tongs
- Basting brush
- chef's knife
- cutting board
- Rib rack optional
- Spray bottle optional
- Meat injector
Ingredients
- Rack of ribs
- Mustard
- BBQ Seasoning
- 1 cup BBQ sauce
- 2-3 tbsp butter
Instructions
- Preheat your smoker to a stable temperature of around 225-250°F (107-121°C). Recommended wood pellets hickory, apple, cherry, or oak
- Prepare your rack of pork ribs. Remove the membrane from the back of the ribs.
- Apply a thin layer of yellow mustard (or alternative binder) all over the ribs to help the dry rub stick.
- Generously season both sides of the ribs with your favorite BBQ pork dry rub seasoning. Ensure the ribs are evenly coated with the seasoning, pressing it gently into the meat to adhere.
- Place the prepared rack of ribs directly on the smoker grates, bone side down. Close the lid and let the ribs smoke for approximately 3 hours. During this time, the ribs will absorb smoky flavor and begin to develop a nice bark on the outside.
- Phase 2 of smoking ribs is wrapping them.
- Carefully remove the ribs from the smoker and lay them meat side down on a sheet of aluminum foil. Add a couple of tablespoons of butter on top of the meat side of the ribs for extra moisture and flavor. Then, drizzle half of the BBQ sauce over the ribs, ensuring they're evenly coated.
- Wrap the ribs tightly in the foil, making sure there are no leaks or openings. Place the wrapped ribs back on the smoker and continue cooking for an additional 2 hours. This wrapping phase helps tenderize the meat and infuse it with flavor while preventing it from drying out.
- Phase 3 of smoking ribs. After about 2 hours of smoking wrapped ribs, carefully remove the foil from the ribs. At this time you can brush the remaining BBQ sauce over the ribs, reserving some for serving if desired.
- Place the unwrapped ribs back on the smoker, meat side up, and let them smoke for the final hour. This allows the sauce to caramelize slightly and the ribs to develop a beautiful exterior.
- Once the final hour of smoking is complete, remove the ribs from the smoker and let them rest for about 10-15 minutes to allow the juices to redistribute.
- After resting, slice the ribs between the bones and serve them hot with your favorite sides and extra BBQ sauce on the side for dipping.
Notes
Remember to remove the membrane from the back of the ribs before seasoning.
Monitor the cooking temperature throughout the entire cooking time. Stable temperature of around 225-250°F (107-121°C) ensures even cooking.
Adjust the timing based on your smoker, the size of the ribs, and personal preference.
Don't forget to wrap the ribs in foil or butcher paper.
Ribs are done when the meat has pulled back from the bones. Use a meat thermometer to ensure the internal temperature reaches around 190-203°F (88-95°C) for optimal tenderness.
DON'T SKIP the Rest before serving: Allow the ribs to rest for 10-15 minutes after cooking to let the juices redistribute.
Nutrition
Serving: 3ribsCalories: 173kcalCarbohydrates: 29gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 781mgPotassium: 168mgFiber: 1gSugar: 24gVitamin A: 335IUVitamin C: 0.4mgCalcium: 25mgIron: 0.5mg
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