Blue Smokes Pork Ribs Recipes

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MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS



Melt-In-Your-Mouth Smoked Pork Back Ribs image

Fall-off-the-bone deliciousness!

Provided by How To Smoke

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 6h15m

Yield 2

Number Of Ingredients 9

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pound pork back ribs, membrane removed
apple wood chips, soaked
½ cup barbeque sauce, or as needed

Steps:

  • Preheat smoker to 225 degrees F (110 degrees C).
  • Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
  • Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
  • Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 26.3 g, Cholesterol 116.8 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 11 g, Sodium 959.9 mg, Sugar 17.1 g

SMOKED PORK RIBS



Smoked Pork Ribs image

If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 18

1 tablespoon garlic salt
2 teaspoons smoked paprika
2 teaspoons toasted and ground coriander seed
Pinch kosher salt
1 tablespoon oregano
2 racks pork baby-back ribs
Juice of 1 lemon
1 tablespoon honey
1 tablespoon red wine vinegar
1 garlic clove, minced
1/2 small red onion, minced
Teaspoon fresh oregano
Teaspoon fresh thyme
1 lemon
Sea salt
1 tablespoon fresh oregano
1 tablespoon extra virgin olive oil
Drizzle of honey

Steps:

  • Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
  • Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
  • Meanwhile, whisk together all glaze ingredients.
  • After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
  • After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
  • When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.

BBQ SMOKER PORK RIBS RECIPE BY TASTY



BBQ Smoker Pork Ribs Recipe by Tasty image

Here's what you need: pork rib, BBQ sauce, ground ginger, cayenne pepper, garlic powder, paprika, minced garlic, onion powder, ground black pepper, mustard powder

Provided by Mike Price

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 rack pork rib, St. Louis-style or baby back
2 cups BBQ sauce, optional
1 tablespoon ground ginger
½ tablespoon cayenne pepper
1 tablespoon garlic powder
2 tablespoons paprika
1 tablespoon minced garlic
2 tablespoons onion powder
1 ½ tablespoons ground black pepper
1 ½ tablespoons mustard powder

Steps:

  • Using a charcoal chimney or lighter fluid, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to roughly 225°F (105°C), adding charcoal to the fire as necessary.
  • Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.
  • Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.
  • Place a metal pan filled with water at the end of the smoker's cooking chamber closest to the firebox. Place ribs directly on the grate of your cooking chamber and close the smoker. Open the vents at both ends of the smoker.
  • Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you're able to achieve manageable smoke again.
  • Maintain the heat by adding additional charcoal as necessary.
  • Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.
  • Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs). Use a meat thermometer to gauge doneness.
  • At 170°F (75°C), remove the ribs from the smoker and place onto a large sheet of aluminum foil. If using barbecue sauce, apply now with a basting brush. Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes.
  • Let meat rest at least 15 minutes off the heat before slicing. Serve with remaining barbecue sauce and preferred sides.
  • Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 30 grams, Fiber 4 grams, Protein 21 grams, Sugar 47 grams

SMOKED PORK RIBS



Smoked Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 5h55m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons yellow mustard
One 4-pound rack pork spare ribs
1/4 cup chili powder
1/4 cup kosher salt
1/4 cup coarse black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 cup barbecue sauce

Steps:

  • Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
  • Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
  • In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
  • When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.

BLUE SMOKE'S PORK RIBS



Blue Smoke's Pork Ribs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 1 rack

Number Of Ingredients 15

2 tablespoons dark-brown sugar
1 tablespoon superfine sugar
1 teaspoon celery salt
1 teaspoon table salt
1/2 teaspoon sweet paprika
1/2 teaspoon ground ancho pepper
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 rack St. Louis-style pork ribs

Steps:

  • In a small bowl, stir together all ingredients except ribs. Rub spice mixture evenly over surface of ribs. Transfer to a smoker, and smoke following manufacturers' instructions.

BLUE SMOKE'S BEEF RIBS



Blue Smoke's Beef Ribs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 rack

Number Of Ingredients 5

8 tablespoons butcher-grind pepper
5 tablespoons coarse salt
3 tablespoons light-brown sugar
1 tablespoon sweet paprika
1 beef ribs

Steps:

  • In a small bowl, stir together all ingredients except ribs. Rub spice mix evenly over surface of ribs. Transfer to a smoker, and smoke following manufacturers' instructions.

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