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
NOT YOUR EVERY DAY SMOKED PORK SPARE RIBS
Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!
Provided by Tanlor
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 12h
Yield 6
Number Of Ingredients 21
Steps:
- In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
- Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
- While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
- When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.
Nutrition Facts : Calories 927 calories, Carbohydrate 32.5 g, Cholesterol 240 mg, Fat 61 g, Fiber 2.6 g, Protein 59.4 g, SaturatedFat 22.2 g, Sodium 1505.7 mg, Sugar 25 g
RIPPLI (LOIN RIBS / SMOKED PORK LOIN)
From Switzerland. Found on About.com under Culture-Food. This sounds delicious! Get the smoked pork ribs from a butcher.
Provided by Annacia
Categories Pork
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat up the margarine in frying-pan.
- Add bacon, onion and garlic and saute until onion softens and bacon is cooked.
- Add cabbage, celery, carrots and potatoes, cover and steam until the vegetables falls inches.
- Spice with pepper and thyme.
- Place ribs within the vegetables.
- Add white wine and soup, cook on low heat for about one hour.
- Add tomatoes and cook for 10 more minutes.
Nutrition Facts : Calories 756.2, Fat 33.3, SaturatedFat 10.7, Cholesterol 185, Sodium 460.3, Carbohydrate 48.6, Fiber 9.8, Sugar 12.8, Protein 65
SMOKED PORK LOIN BACK RIBS RECIPE
Provided by kathya5084
Number Of Ingredients 5
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
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