|
Easy Smoked Ribs Recipe:
!Warning! Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
Equipment:
Smoker (see Smoking) , Rimmed Baking Sheet, Aluminum Foil, Thermometer(optional)
Ingredients:
Barbeque Rub, Fruit Juice (Pear Mango preferred), Barbeque Sauce
Barbeque Sauce = 2/3 cup Ketchup, 1/2 cup Cider Vinegar, 1/4 cup Brown Sugar, 2 tsp Smoked Paprika
1 tsp Ground Cumin, 1 tsp Kosher Salt, 1 tsp Black Pepper; Mix together in bowl
Instructions:
Note: This recipe requires 6 hours of heat on the ribs. Follow the 3-2-1 Rule:
3 Hours in the smoker, 2 hours wrapped in foil and steamed, and 1 hour with barbeque
sauce on the grill.
1. Purchase pork ribs from the local supermarket or grocery store.
Spare ribs, St. Louis-style ribs, or baby back ribs can be used. This recipe uses
baby back ribs.
2. There is a thin film on the inside of the ribs. Peel this layer off of the ribs
starting from one side and pulling the film off the entire inside. Forgetting to remove
this film from the inside of the ribs will not allow the smoke flavor to penetrate
inside the rib meat.
3. Place ribs onto rimmed baking sheet with the inside of the ribs facing up.
4. Cover inside of ribs with barbeque rub by pushing into meat with fingers.
Flip ribs over and perform same seasoning method on other side.
5. Fill smoker with charcoal and light fire. Use generous amounts of charcoal
as the charcoal will need to burn for at least 5 hours.
6. Once water in smoker comes to a boil, the smoker should stay between 225 °F -
250 °F. After temperature stabilizes, place ribs onto smoker grill.
Let ribs smoke for 3 hours minimum.
7. Place aluminum foil sheet larger than size of ribs on rimmed baking pan.
Place similar sized aluminum foil sheet on top of 1st sheet. Crimp one side to form a seal.
After smoking for 3 hours, remove ribs and place between aluminum foil sheets.
Crimp 2 sides of aluminum foil sheets to form a seal and create a pocket with ribs inside.
8. Using last open side of the aluminum foil pocket, pour in 1 cup of fruit juice.
Hint: Peach Mango creates a delicious sweet & tangy flavor. Experiment to find your favorite.
9. Seal last open side of aluminum foil pocket. Place back on smoker to steam for 2 hours.
10. After steaming for 2 hours, remove ribs from smoker. Carefully open one
side of the aluminum foil pocket and let the steam escape and the ribs cool.
After the ribs have cooled, cover ribs in barbeque sauce.
11. Once the ribs have been covered in barbeque sauce, place ribs back on smoker or grill.
Keep ribs over heat for 1 hour or until barbeque sauce has congealed onto ribs.
Slice ribs between rib bones and enjoy!
|
