Best 2 Sweet Smoked Pork Ribs Recipes

Yearning for a tantalizing culinary adventure? Look no further than the art of preparing sweet smoked pork ribs. Succulent, fall-off-the-bone ribs enveloped in a symphony of sweet and smoky flavors await you. Embark on a journey to discover the secrets behind crafting this irresistible dish, guaranteed to leave your taste buds dancing with delight.

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SWEET SMOKED PORK RIBS

Sweet Smoked Pork Ribs image

A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.

Provided by dadcooksagain

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

Time 5h

Yield 10

Number Of Ingredients 14

Ingredients

¼ cup salt
¼ cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs
1 cup apple juice
¼ cup packed brown sugar
¼ cup barbeque sauce

Steps:

Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g

SWEET SMOKED PORK RIBS RECIPE - (4/5)

Sweet Smoked Pork Ribs Recipe - (4/5) image

Provided by á-31592

Number Of Ingredients 13

Ingredients

1/4 cup salt 1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs
1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce

Steps:

Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist. Cooking time. 3 hours minimum. We will be cooking low and slow at about 225°F, so allow 5 to 6 hours for St. Louis Cut (SLC) ribs and 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer, and if you use rib holders so they are crammed close to each other, add another hour. Country ribs are really not ribs, they are

Tips and Conclusion

Tips:

Choose the right ribs. Baby back ribs are the most popular, but spare ribs are also good.
Use a good quality rub. A dry rub helps to enhance the flavor of the ribs.
Smoke the ribs over low heat for a long period of time. This will help to tenderize the ribs and give them a smoky flavor.
Use a smoker box or wood chips to add flavor to the smoke.
Baste the ribs with a barbecue sauce or glaze during the last hour of cooking.
Let the ribs rest for a few minutes before serving. This will help the juices to redistribute throughout the ribs.

Conclusion:

Smoked pork ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're a beginner or a seasoned pro, these recipes will help you create delicious smoked pork ribs that will impress your family and friends.

So fire up your smoker and get ready to enjoy some amazing smoked pork ribs!