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Smoked 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 salt
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 1/4 cup apple cider vinegar
- 1/4 cup yellow mustard
- 2 cups hickory wood chips
Instructions
- In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon cayenne pepper to create the dry rub.
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Rub the yellow mustard all over the ribs, then generously coat them with the dry rub mixture, pressing it into the meat to adhere.
- Prepare your smoker for cooking, bringing the temperature to 225°F. Add the hickory wood chips to the smoker box or directly onto the coals.
- Place the ribs on the smoker rack, close the lid, and smoke for 3-4 hours, or until the meat is tender and has a nice bark on the outside.
- During the last 30 minutes of cooking, mix 1/4 cup apple cider vinegar with 1/4 cup water and spritz the ribs every 10 minutes to keep them moist.
- Once the ribs are done, remove them from the smoker and let them rest for 10 minutes before slicing and serving. Enjoy!
Smoked ribs have a rich history dating back to ancient civilizations, where smoking meat was a method of preservation. In the United States, barbecue culture has deep roots in the South, particularly in regions like Texas, Memphis, and Kansas City. Pitmasters and chefs have perfected the art of smoking ribs, using a variety of wood chips like hickory, mesquite, or applewood to infuse the meat with a smoky flavor. The best version of this dish can be found in renowned barbecue joints such as Franklin Barbecue in Austin, Texas, or Central BBQ in Memphis, Tennessee. The key to perfect smoked ribs lies in the slow cooking process, allowing the meat to become tender and flavorful, while the dry rub or barbecue sauce adds the perfect finishing touch. Whether it's St. Louis-style, baby back, or spare ribs, the art of smoking ribs is a beloved tradition that continues to bring people together over a delicious meal.
260 min
6
450 calories
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