MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS
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
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
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
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
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
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
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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 rack
Number Of Ingredients 15
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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1 rack
Number Of Ingredients 5
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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