smoked bbq pork ribs. There are many right ways to prepare barbecue pork ribs, and they all are done in a smoker. You can wrap the ribs while cooking or leave them as-is (or do a combination), use a dry rub and a sauce or no sauce at all, and cook the ribs fully in the smoker for tenderness inside and outside, or finish cooking over a high heat for a crispy exterior. Once ribs are done, brush a light layer of your favorite Traeger BBQ Sauce on the front and back of the ribs.

Since ribs are a thinner cut of meat than pork butt and brisket, Aaron goes with a dry rub that's heavier on ground black pepper than salt. Remove ribs from foil and place back in smoker and brush with bbq sauce. The best ways to barbecue pork ribs. You can have smoked bbq pork ribs using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of smoked bbq pork ribs

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

There are lots of ways to cook ribs. You could even boil (shudder) your ribs before grilling them. In this guide we're focusing on the best methods to prepare ribs for low and slow cooking. Let's have a look at some popular ways to cook ribs low and slow.

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.

Creating a crunchy BBQ sauce bark is a beautiful thing - delicious slightly caramelized sauce that is more crunchy than drippy, sticky instead of wet, is heavenly on smoked pork ribs. To get a crunchy BBQ sauce bark, follow these tips: Prepare the ribs (see below). Rub the ribs all over with the cut sides of the lemon. We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. They are a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.