Best 2 Smoked Pork Back Ribs Recipes

Smoked pork back ribs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a backyard barbecue, a summer picnic, or a lazy Sunday afternoon. With so many different ways to smoke pork back ribs, it can be difficult to know where to start. Whether you prefer a dry rub or a sweet and tangy sauce, there is sure to be a recipe that suits your taste. In this article, we will provide you with some of the best recipes for smoked pork back ribs, so you can cook up a delicious and memorable meal for your family and friends.

Let's cook with our recipes!

BABEL'S SMOKED BABY BACK PORK RIBS

Babel's Smoked Baby Back Pork Ribs image

Slow-smoked, mopped, and then finished with an amazing glaze. These really will be the best baby back pork ribs you ever have!

Provided by Babel Phaedrus

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 3h50m

Yield 4

Number Of Ingredients 15

Ingredients

1 rack baby back pork ribs, fat trimmed and membrane removed
¼ cup pork rub
¾ cup apple juice
¼ cup extra-virgin olive oil
5 tablespoons ketchup
½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 ½ tablespoons honey
1 ½ tablespoons cracked black peppercorns
1 ½ tablespoons dried minced garlic
2 teaspoons whole fennel seeds
2 dashes hot pepper sauce (such as Tabasco®), or more to taste
3 (1.5 fluid ounce) jiggers Tennessee whiskey, or as needed
apple wood chips, soaked

Steps:

Let the ribs come to room temperature. Work in the rub and let stand 30 minutes more.
Preheat an outdoor grill for high heat and lightly oil the grate.
Mix apple juice and oil together in a bowl to make the mop, or basting liquid.
Mix ketchup, oil, vinegar, soy sauce, honey, peppercorns, dried garlic, fennel seeds, and hot sauce together in a bowl to make the sauce.
Place ribs directly on the grill and cook over high heat until browned, 5 to 10 minutes per side; be careful not to let the meat burn.
Place ribs onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke the ribs low and slow. Baste every 15 to 30 minutes with the mop mixture, until meat begins pulling from the bone, 2 to 2 1/2 hours.
Baste liberally with the sauce mixture. Offer all the cooks a shot of whiskey. Wrap the sauce-covered ribs in a double layer of aluminum foil and return them to the smoker over low to medium heat. Cook 45 minutes more. Remove foil, cut ribs into portions, and serve.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 26.2 g, Cholesterol 87.6 mg, Fat 64.6 g, Fiber 1.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 3498 mg, Sugar 17.7 g

SMOKED PORK LOIN BACK RIBS RECIPE

Smoked Pork Loin Back Ribs Recipe image

Provided by kathya5084

Number Of Ingredients 5

Ingredients

1 rack of Pork Loin Back Ribs
yellow mustard
Favorite rib rub, homemade or bought
1/4 cup apple juice
1/4 cup barbeque sauce (I like Sweet Baby Ray's)

Steps:

Day before: Remove membrane on underside. Removal makes the ribs more tender and allows penetration of the seasoning and smoke. Using a butter knife, start at the small end of the slab and pry-up part of the membrane. Grasp the membrane with a paper towel and pull it off toward the wide end of the slab. The membrane on loin back ribs may shred when pulled off, so you may have to pry up a few remaining bits and pull them off. Rub mustard over ribs, generously sprinkle rib rub all over ribs - front and back. Wrap in plastic wrap and refrigerate overnight. Actual cooking time is 6 hours. Allow additional 10 minutes for foiling and saucing ribs. Set smoker to 225 - 228 degrees. Preheat to temperature. If you have vents, set to 1/2 open. Add wood chips and let smoke for a few minutes. Place ribs in a rib rack on smoker rack with a drip pan underneath. I use a foil lasagna pan. I also cut my ribs in half, they are easier to maneuver. Smoke the ribs for 3 hours adding wood chips when needed. (I smoke 2 batches of chips. For smokier flavor, smoke longer) After 3 hours remove the ribs from the rack and set rack aside. Pour 1/4 cup of apple juice in foil lasagna pan, add ribs and cover tightly with foil. Cook for 3 more hours. Remove the ribs from the foil pan and place back in rib rack. Brush with barbeque sauce and place the ribs back into smoker. (I put the rack and ribs back in the foil pan). Cook uncovered 1 hour. Remove and serve with bbq sauce, if desired. Ribs - 550 calories per 1/2 rack Sauce - 70 calories per 1/2 rack

Tips:

Choose the right ribs: Look for meaty, well-marbled ribs with a good amount of fat. Avoid ribs that are too thin or have a lot of bone.
Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook evenly and make them more tender.
Season the ribs: Rub the ribs with a mixture of spices, herbs, and salt. This will help to enhance the flavor of the ribs.
Smoke the ribs: Smoke the ribs over indirect heat for 2-3 hours, or until they are tender. Monitor the temperature of the smoker to make sure it stays between 225-250 degrees Fahrenheit.
Baste the ribs: Baste the ribs with a mixture of barbecue sauce, honey, and butter during the last hour of cooking. This will help to keep the ribs moist and flavorful.
Let the ribs rest: Let the ribs rest for 10-15 minutes before serving. This will help the ribs to retain their juices.

Conclusion:

Smoked pork back ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfectly every time. Serve the ribs with your favorite sides, such as coleslaw, baked beans, or potato salad. Enjoy!