smoked bbq pork ribs. Placing Pork Ribs on the Smoker. Knowing how your smoker works is vital to producing a good barbecue. During the first few hours is when the meat absorbs the most smoke flavor, so make sure that you are producing a.

I kept a steady supply of smoke and heat with this method and I find it produces superior BBQ in my opinion. The smoke from the chimney should be. My recipe for smoking spare ribs. You can have smoked bbq pork ribs using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of smoked bbq pork ribs

It's of dry rub.
You need 2 cup of brown sugar.
Prepare 3/4 cup of paprika.
It's 3/4 cup of freshly ground pepper.
Prepare 3/4 cup of kosher salt.
Prepare 1/4 cup of onion powder.
You need 1/4 cup of garlic powder.
It's 1/4 cup of cumin.
You need 2 tbsp of cayenne.
It's of spritz or mop sauce.
Prepare 3 cup of apple juice.
Prepare 1 cup of white wine vinegar.
It's 2 tbsp of liquid imitation butter.

You will rub your spare ribs, put the spares Once your spare ribs are done you have tender, sweet and spicy, juicy barbecue spare ribs that have been slow-smoked. Now that the ribs are wrapped, the smoke from the wood is not important. Rather, you want to make sure that the temperature is consistent. Get BBQ guides & resources as well as recipes, gear reviews and great deals sent straight to your inbox.

smoked bbq pork ribs instructions

mix rub ingredients together with your hands. when I'm done mixing I like to put it into a large shaker bottle. this makes enough rub for about eight to ten racks of ribs.
the spritz or mop sauce I like to just put it into a spritzer bottle. but you don't have to use one.
prepping the ribs all ribs either baby back or spare ribs have a fine skin membrane on the back of them. this needs to be removed if you want smoke flavor and your rub to get into the meet. take a small knife and get underneath until you can grab it and rip it off the back of the ribs.
applying the rub I put aluminum foil down on the counter place one rack ribs on the foil sprinkle the rub on generously and rub it in both sides rap the rib up in the foil and put it in the refrigerator . I like to put my rub on overnight.
true barbecue uses indirect heat and smoke. you can use an indirect smoker or just around barbecue. if you don't have an indirect smoker just make sure your fires on one side and your meat is on the other.
you want your barbecue temperature to be 200 to 220°F. I like to use mesquite wood but you can use any would you like. cooking time should be around 4 to 5 hours.
now every 20 to 30 minutes I check the meat and spirits on my spirits you can use a basting brush or a mop sauce brush but I think the bottle works the best. this will help keep the meat moist and keep the color from getting too dark.
now about an hour hour and a half before there done. I take the ribs and wrap them in foil with a couple pads of butter and some more brown sugar sprinkled on the ribs. you can tell they're almost done when you pick them up and they only start to fall apart.
after you take them off the grill take them out of the foil they will continue to cook.

We promise not to spam you. Learn how to smoke ribs like a pro, and you'll be the star of any backyard bbq! Oh Smoked ribs, smoked ribs, smoked ribs. Can you say it three times without having to wipe the drool from your chin? There are so many Spritz all sides and apply a coating of bbq sauce on both sides of the rib rack.