SWEET SMOKED PORK RIBS RECIPE - (4/5)
Provided by á-31592
Number Of Ingredients 13
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
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karki don
[email protected]These ribs were a bit too spicy for my taste, but my husband loved them. I think I'll try using less chili powder next time.
Ayaan Asif
[email protected]I love the way the ribs caramelized on the grill. It gave them a beautiful crust and a slightly smoky flavor.
Thuto pekena
[email protected]These ribs were delicious! The meat was fall-off-the-bone tender and the sauce was perfect. I'll definitely be making them again.
Wendy Munyasi
[email protected]These ribs were a bit too sweet for my taste, but they were still good. I think I'll try using less brown sugar next time.
Abhishek Pathak
[email protected]I'm not sure what I did wrong, but my ribs turned out tough and dry. I'll have to try this recipe again.
AR Gaming
[email protected]These ribs were so tender and juicy, they practically fell off the bone. I'll definitely be making them again for my next potluck.
Somor Mojumder
[email protected]I love the combination of sweet and smoky flavors in these ribs. They're the perfect party food.
Nevesha Raymer
[email protected]These ribs were amazing! I've never made ribs before, but this recipe was easy to follow and the results were incredible. I'll definitely be making them again.
Adan Ismail
[email protected]The ribs were a bit dry, but the flavor was still good. I think I'll try cooking them for a shorter amount of time next time.
Meer You
[email protected]These ribs were a little too smoky for my taste, but my husband loved them. I think I'll try using less liquid smoke next time.
SIRAJ PVS
[email protected]I'm not a big fan of ribs, but these were surprisingly good. The meat was tender and juicy and the sauce was flavorful without being too sweet.
Ali hamza Bajwa
[email protected]These ribs were a hit at my backyard barbecue. Everyone loved them and they were gone in no time. I'll definitely be making them again.
Joshua Marbley
[email protected]I followed the recipe exactly and the ribs turned out perfect. The dry rub was flavorful and the cooking time was spot on.
Atedez
[email protected]I love the way the brown sugar and honey caramelized on the ribs. It gave them a beautiful glaze and a slightly sweet flavor that balanced out the smokiness.
Mohammad Samiul Islam
[email protected]OMG! These ribs were fall-off-the-bone tender and the smoky flavor was out of this world! My family raved about them and they disappeared in minutes.