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Smoked BBQ Ribs
Created by: Howcan Team
Ingredients
- 3 racks of pork ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 cups of your favorite BBQ sauce
Instructions
- Remove the membrane from the back of the ribs by sliding a butter knife under the membrane and then using a paper towel to grip and pull it off.
- In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon salt, and 1 tablespoon black pepper to create a dry rub.
- Rub the dry rub all over the ribs, covering them completely. Let the ribs sit at room temperature for 20 minutes to allow the flavors to penetrate the meat.
- Prepare your smoker for cooking at 225-250°F, using your favorite wood chips or chunks for flavor. Place the ribs on the smoker and cook for 3-4 hours, or until the meat has shrunk back from the bones and is tender.
- During the last 30 minutes of cooking, baste the ribs with 2 cups of your favorite BBQ sauce, allowing it to caramelize on the surface of the meat.
- Once the ribs are done, remove them from the smoker and let them rest for 10 minutes before slicing and serving. Enjoy your delicious smoked BBQ ribs!
Smoked BBQ ribs have a rich history dating back to the indigenous tribes of the Americas who slow-cooked meat over open flames. The technique was later adopted by African American slaves in the Southern United States, who added a blend of spices and sauces to create the iconic flavor profile. Today, renowned pitmasters like Aaron Franklin in Texas and Rodney Scott in South Carolina have elevated the art of smoking ribs to new heights. The best versions of this dish can be found in BBQ meccas like Kansas City, Memphis, and Texas, where the perfect balance of smoky, tender meat and tangy, sweet sauce is achieved. Key elements to nail include the rub, smoke, and sauce, with variations like St. Louis-style or dry-rubbed ribs offering delicious alternatives.
260 min
6
450 calories
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