Smoked Ribs Recipe

This recipe is aimed at Smoking Ribs for Beginners but that doesn’t mean I don’t have a few pro tips included as well

This guide will give you all the knowledge you need to confidently smoke ribs that will be the talk of the neighborhood. We will discuss how to season the ribs.

How long to smoke ribs and what temperature to smoke ribs, along with lots of details to up your barbecue game.

To some, this may seem obvious, but I wanted to talk about taking the membrane off the back of the ribs. * Side note, for some reason, the swift brand baby back ribs have the membrane removed on them, so keep that in mind. You’re not crazy.

There is a thin membrane on the backside of the ribs that won’t break down when you cook the ribs and can be chewy. You can remove it by using a paper towel to pinch a corner of the membrane.

Once you have separated enough of the membrane to get a grip, gently pull until the membrane is fully removed, hopefully in one piece.

321 Ribs

321 ribs are a foolproof way to get fall off the bone tender ribs. The 321 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.

Prep: 15min

Total: 390min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 709 kcal, Carbohydrate 53 g, Protein 38 g, Fat 40 g, Saturated Fat 16 g, Cholesterol 151 mg, Sodium 733 mg, Fiber 2 g, Sugar 42 g, servingSize 1 serving

Ingredients:

• 1 rack baby back ribs
• 2 Tablespoons Hey Grill Hey Sweet Rub (recipe in notes section)
• 1 cup apple cider (apple juice also works)
• ¼ cup dark brown sugar
• 3 Tablespoons salted butter
• ½ cup Everything BBQ sauce (recipe in notes section)

Instruction:

1. Preheat. Prepare your smoker by preheating it to 180 degrees F.
2. Prep the ribs. Use a sharp knife to lift up the corner of the membrane on the back of the ribs. Using a paper towel, grip the membrane and pull firmly to fully remove the membrane. Trim any excess fat off the ribs as needed.
3. Season. Liberally season both sides of the ribs using Hey Grill Hey Sweet Rub, starting with the bone side.
4. Smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours (The ribs should be somewhere around an internal temperature of 65 degrees F at the end of these 3 hours).
5. Make the braise. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don’t tear through the foil. Sprinkle the ribs with the brown sugar, top with the butter cut into small pads, and then pour in the apple cider. Tightly crimp the foil together to create an airtight seal.
6. Continue smoking. Return the wrapped ribs to the grill and increase the temperature in the smoker to 225 degrees F. Let the ribs braise for 2 hours in the foil.
7. Sauce. Carefully remove the ribs from the grill and place them on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid. Next, brush the ribs with Everything BBQ Sauce (or your favorite BBQ sauce).
8. Finish smoking. Return the unwrapped, sauced ribs to the smoker. Close the lid, and continue smoking for an hour (or less!) or until the ribs reach around 200 degrees F and the sauce is sticky and set.
9. Rest, slice, and enjoy. Remove the ribs from the smoker and rest for 10-15 minutes. Slice into individual ribs, and serve with extra sauce, as desired.

Smoking Ribs for Beginners

This recipe is aimed at Smoking Ribs for Beginners but that doesnt mean I dont have a few pro tips included as well

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 890 kcal, Carbohydrate 23 g, Protein 50 g, Fat 87 g, Saturated Fat 31 g, Trans Fat 1 g, Cholesterol 284 mg, Sodium 843 mg, Fiber 1 g, Sugar 18 g, servingSize 1 serving

Ingredients:

• 6 lbs Pork Ribs (St. Louis or Baby Backs (2 Racks))
• 1/4 cup Yellow Mustard
• 1/3 cup BBQ Dry Rub
• 6 tbsp Butter
• 2 tbsp Honey
• 3/4 cup BBQ Sauce

Instruction:

1. Preheat your smoker to 225 degrees F.
2. Trim the ribs and remove the membrane fron the back side of the rack.Brush a light coat of mustard on both sides and season liberally with dry rub. Refrigerate for 30 minutes placing ribs on the pit.
3. Place ribs on the smoker and don’t open the door for two hours. This is the time when the ribs will absorb the most smoke
4. Check the ribs to see if a bark has developed. If your rub has adhered to the meat gently mop or spray your ribs for the first time. Cook for another hour.
5. Mop ribs for a second time and check temperature. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F. Then you can wrap in foil or butcher paper.
6. Lay the ribs down on the foil or butcher paper bone side up. Place a few pats of butter on the rack then drizzle about a tablespoon of honey and a light sprinkle of additional dry rub. Wrap the ribs up tight and return them to the smoker. Continue smoking for another hour. If you would like you can raise the temperature as high as 275 degrees F. To speed up the cooking process because the meat is protected by the foil or butcher paper
7. Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F depending on personal preference. More important than the temperature, use the probe thermometer to test for tenderness. Poke the meat in between the bones to see if the ribs are tender. The probe should go into the meat with very little tension. If the meat still seems tough wrap the ribs back up and continue cooking for another 30-60 minutes and check again.
8. Once the ribs are tender you may serve them dry or sauce them. If saucing unwrap the foil and fold over to create a tray to hold the juices so you can sauce the top. Brush on a thin layer of sauce and smoke for another 30 minutes. You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing the ribs
9. When cutting the ribs, it’s easier to turn the rack upside down so you can see the bones better and make clean cuts. You may lose a little sauce, but you can always baste a little extra on top when you turn them over.
10. A perfect bite of ribs should be taken right in the center of the rib holding it like you would an ear of corn. The bite should leave a half moon bite mark and expose clean meat off the bone. If the whole rib falls off or doesn’t leave a clean bite, it’s likely over cooked. It may have been wrapped too long. Still tasty and delicious but you may want to reduce your wrap time in the future. If the bite seems tough or the meat doesn’t come off the bone clean you probably didn’t cook the meat long enough. In the future adjust the time accordingly

The Best Smoked Pork Ribs Ever Recipe

The Best Smoked Pork Ribs Ever Recipe – juicy, tender delicious restaurant quality smoked ribs at home are easier than you think! This is the best ever pork ribs recipe you can make at home.

Prep: 15min

Total: 6h30min

Nutrition Facts: calories 3197 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 1128 milligrams cholesterol, Fiber 7 grams fiber, Protein 267 grams protein, Saturated Fat 61 grams saturated fat, Sodium 5942 milligrams sodium, Sugar 31 grams sugar

Ingredients:

• For the rub:
• 1 tbsp ground black or white pepper
• 1 tsp kosher salt
• 2 tbsp Paprika, sweet Hungarian paprika
• 1 tsp onion powder
• 1 tsp celery salt
• 1 tbsp garlic powder
• For the bath:
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/4 cup apple juice or cider
• 4 tbsp of butter cubed
• For the Ribs:
• 1 rack baby back ribs, reduce cook time if using spare or St. Louis Style ribs

Instruction:

1. Pre-soak wood chips in water for 1/2 hour.
2. Preheat wood chips in smoker to get to 225 degrees Fahrenheit.
3. Remove ribs from any packaging and pat dry.
4. Remove silver skin and trim off any excess sloppy bits from ribs.
5. Mix rub ingredients well, cover completely over ribs.
6. Let come to room temperature while wood begins to smoke and smoker comes to temperature.
7. Smoke ribs on smoker for 3 hours.
8. Lay out foil and lay ribs on top, adding butter, juice, and cider into foil and wrap ribs tightly in foil.
9. Cook in foil for 2 hours.
10. Open foil and baste ribs in cooking liquids for one more hour, let set for 15 minutes.
11. Baste another 2-3 times with cooking liquids, letting the juices “set” each time, to form a crunchy bark. Total time for final smoke will be one hour.
12. When ribs are crunchy to your preference, remove and let rest at least 15 minutes before slicing or serving.
13. Baste a thin layer of your favorite BBQ sauce over ribs, and let set while they cook for about 15 minutes. Sauce will be sticky, not runny.
14. Repeat with another thin layer of sauce, letting set, up to 2 more times. Total time for final smoke will be one hour. Let ribs rest at least 15 minutes before slicing or serving.

Spare Ribs Recipe – How To Smoke Spare Ribs

FAQ

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