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 BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
- Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
- About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
- Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
- Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
- How to prep your ribs:
- Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
SLOW SMOKED PORK RIBS
temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready.
Provided by Rita1652
Categories Pork
Time 5h20m
Yield 8-16 serving(s)
Number Of Ingredients 12
Steps:
- Prepare ribs:.
- Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
- To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
- Mustard Rub:.
- Mix rub mixture together.
- Then rub the mustard rub mixture over the entire surface of the ribs.
- Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
- Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
- After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
- To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
- If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
- Let ribs sit for 10 minutes before cutting into servings.
Nutrition Facts : Calories 1392.2, Fat 99.5, SaturatedFat 35.6, Cholesterol 381, Sodium 1412.7, Carbohydrate 19.9, Fiber 3.8, Sugar 9.2, Protein 106.9
BARBECUED PORK RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 6h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
- Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
- Preheat the oven to 375 degrees F.
- Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
- For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
- When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
- Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.
SAVORY AND SWEET SMOKED RIBS WITH A CLASSIC BBQ SAUCE
There is a whole world of rib rivalry in the US. I'll share a recipe for my favorite ribs, which steals from all of the best methods.
Provided by Nick
Categories Main Course
Time 5h
Number Of Ingredients 24
Steps:
- Lay the ribs flat on a clean surface, meat side down. Remove the membrane that covers the rib bones by slicing it at one end with a paring knife. You should be able to grab the cut end with a paper towel and peel the layer of embrane off. Check out this video to see how it is done.
- Mix all of the dry rub ingredients together in a bowl or measuring cup. Sprinkle on and rub into the tops, bottoms, and sides of the ribs. Set the ribs aside to rest and come to room temperature for approximately 30 minutes.
- Preheat your electric smoker to 225˚F. When it is ready, add some water to the removable pan that is usually on the bottom shelf. This is optional, but it keeps the ribs moist. Fill the side "drawer" with dry wood chips. For less intense smoke flavor you can use water soaked chips.
- Place rib, meat side up, on the smoker's wire racks. If too large for the size smoker you have, cut them in half and arrange so that they fit. Cook in the smoker for 3 hours. If you don't see smoke after an hour or so, add more wood chips. Keep watching for smoke and add chips as needed.
- Make the sauce while the ribs are smoking (recipe follows). Or use your favorite jarred sauce.
- After 3 hours, place 2 large sheets of heavy-duty aluminum foil on your flat surface. Place a rack of ribs on each sheet of foil. Baste with your liquid of choice to moisten. A spray bottle or a pastry brush works well for this step. Wrap the ribs completely in the foil.
- Place the wrapped ribs back in the smoker and cook for an additional 1 to 1-1/2 hours, or until the internal temperature reaches 160 degrees. Serve with sauce on the side.
- Optional step: If you prefer your ribs slathered in sauce, you can coat the top of the ribs with some sauce and place them back in the smoker for another hour. This is referred to as the 3-2-1 smoking method.
- In a large saucepan, over medium heat, heat the oil and sauté the onions until translucent and soft, approximately 5 minutes. Add the minced garlic and cook for another minute.
- Add tomato paste and mustard. Cook, stirring constantly, for approximately 5 minutes.
- Add the 2 cups of water, tomato sauce, molasses, Worcestershire, vinegar, salt, pepper, and cayenne. Whisk until smooth. Simmer this on low for up to 2 hours or until thick.
Nutrition Facts : Calories 1235 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 66 grams fat, Fiber 5 grams fiber, Protein 64 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 2875 milligrams sodium, Sugar 72 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
EASY OVEN BAKED PORK LOIN BACKRIBS
This is how I cook my pork loin back ribs in the oven. It's a really easy no fuss recipe.
Provided by Gail Welch
Categories Ribs
Time 2h35m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 340 degrees. Rinse ribs.
- 2. Make several slits through membrane on the backside of the ribs. Cut slab in half if needed to fit in 13x9-in. baking pan.
- 3. Season ribs front and back with salt & pepper or you choice of rub ingredients.
- 4. Place slab(s) in baking pan and cover tightly with foil. Bake at 340 degrees for 1 1/2 hours or longer until done. Remove foil; Add BBQ sauce and bake uncovered an additional 20-30 minutes. Let set a few minutes before slicing. Enjoy! NOTE" May place cooked ribs on outdoor grill for a few minutes, if desired.
SMOKED PORK LOIN
This recipe for smoked pork loin has everything you'll need to get the roast to turn out just right, including tips for getting the pork loin to turn out tender and juicy, a dynamite dry rub, time and temperature info along with some great side dishes to serve your guests.
Provided by Mark Hinds
Categories Dinner Main Course
Time 3h30m
Number Of Ingredients 10
Steps:
- Make the dry rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.
- Combine the apple cider vinegar and whiskey in a small glass.
- Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.
- Rub the roast down with the apple cider vinegar and whiskey mixture.
- Coat the roast with the spice rub, making sure to get it everywhere.
- Smoke the pork loin roast for 2 ½ to 3 hours at 225℉ (107℃).
- The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).8
- Rest the roast covered with foil for 15 minutes before slicing it thin.
Nutrition Facts : Calories 318 kcal, Carbohydrate 2 g, Protein 51 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 839 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HICKORY SMOKED/BBQ BABY BACK RIBS
The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article.
Provided by Steve_G
Categories Pork
Time 4h30m
Yield 2 Racks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
- Place ribs in brine and refrigerate for one hour.
- Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
- Remove ribs from the brine (after the hour) and pat dry with paper towels.
- Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
- Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
- Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
- Do not use lighter fluid, a fire starter chimney is the best method.
- Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
- Turn the meat 180 degrees and over every 30 minutes.
- Add some more coals/wood in about 2 hours.
- Smoke ribs for a total of 4 hours.
- Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
- It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
- For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
- Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
- Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
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
More about "smoked pork loin back ribs food"
THE BEST SMOKED PORK RIBS RECIPE EVER - SWEET CS DESIGNS
From sweetcsdesigns.com
4.9/5 (209)Calories 3197 per serving
HOW TO MAKE RIBS IN THE OVEN - THE SPRUCE EATS
From thespruceeats.com
Author Derrick Riches
HOW TO SMOKE PORK RIBS: AARON FRANKLIN’S BBQ RIBS …
From masterclass.com
Estimated Reading Time 40 secs
BBQ PORK LOIN BACK RIBS - SLOWCOOK'D
From slowcookd.com
Cuisine AmericanCategory Main DishServings 4Estimated Reading Time 1 min
CROCK POT BARBECUE PORK LOIN RIBS RECIPE - CDKITCHEN
From cdkitchen.com
5/5 (5)Total Time 6 hrs 10 minsServings 4Calories 1053 per serving
SMOKED PORK LOIN BACK RIBS - SMOKINTEX
From smokintex.com
10 BEST PORK LOIN BACK RIBS CROCK POT RECIPES | YUMMLY
From yummly.com
10 BEST PORK LOIN BACK RIBS OVEN RECIPES - YUMMLY
From yummly.com
HOW TO SMOKE PORK RIBS USING THE 3-2-1 METHOD - THE CHUNKY ...
From thechunkychef.com
Ratings 21Calories 1184 per servingCategory Main Course
- Lay out 4 large sheets of aluminum foil and set aside. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.
- Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit. Grab the membrane and pull it off. Use a paper towel to get a better grip on it.
- Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides. Season ribs with dry rub on both sides. Be generous.
- Start smoker on the smoke setting for 5-10 minutes. Increase heat to 225 F degrees. Smoke the ribs, meaty side up, for 3 hours.
SMOKED PORK BACK RIBS {SMOKEY + TENDER} - CRAVE THE GOOD
From cravethegood.com
5/5 (1)Total Time 5 hrs 40 minsCategory SmokedCalories 183 per serving
- With the ribs meat side down, use a rounded butter knife to work between to ribs to pull up the silver skin membrane. Do this on both sets of ribs.
- Using the ingredients from the bone side section above, either sprinkle the spices on to the ribs, or combine them to make a rub and rub onto the pork.
- Flip the ribs and using the spices from the meat side section; either sprinkle the spices on the meat or combine them into a rub and rub it on the ribs.
SMOKED PORK SPARE RIBS RECIPE | TRAEGER GRILLS
From traeger.com
- When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. For optimal flavor use Super Smoke, if available.
- If your butcher hasn't done so already, remove the membrane from the back of the ribs and trim off any excess fat. Season the ribs on all sides with Traeger Pork & Poultry rub.
- Insert the probe into the middle of a rack of ribs, avoiding the bones. Arrange the ribs directly on the grill grates, bone-side down, close the lid, and cook until the internal temperature reaches 203°F, 3-4 hours.
- Brush the ribs on both sides with the Traeger BBQ Sauce. Return the ribs to the grill and cook until the sauce has set, another 30-60 minutes. Ingredients.
- To serve, cut each slab in half or into individual ribs. Serve with more BBQ sauce on the side. Enjoy! Ingredients. As Needed Traeger BBQ Sauce. Recommended Products
CLASSIC BBQ BACK RIBS RECIPE | ONTARIO PORK
From ontariopork.on.ca
4.1/5 Category DinnerCuisine American, BBQ, BarbecueTotal Time 3 hrs 15 mins
SMOKED PORK RIBS - OKLAHOMA JOE'S
From oklahomajoes.com
4.5/5 (32)Servings 4Cuisine AmericanCategory Entree
TRAEGER SMOKED BABY BACK BBQ PORK RIBS RECIPE ...
From pelletsmoker.net
4.4/5 (36)Category Main CourseCuisine AmericanTotal Time 3 hrs 25 mins
HOW TO COOK BARBECUE PORK LOIN BACK RIBS | THE NEST - THE NEST
From thenest.com
Author Kimberlee Leonard
OVEN ROASTED BABY BACK RIBS - PORK RECIPES - LGCM
From lakegenevacountrymeats.com
Servings 4-6
PORK LOIN BACK RIBS VS BABY BACK RIBS: IS THERE ... - BBQ HOST
From bbqhost.com
Estimated Reading Time 7 mins
STICKY AND TENDER BBQ PORK LOIN BACK RIBS - IZZYCOOKING
From izzycooking.com
5/5 (1)Category DinnerCuisine AmericanTotal Time 3 hrs 40 mins
SMOKED BBQ PORK RIBS | METRO
From metro.ca
4/5 (4)Total Time 8 hrs 5 minsServings 4
SOUTHERN-STYLE SMOKED PORK LOIN RECIPE - DELISHABLY
From delishably.com
Author Holle AbeeEstimated Reading Time 3 mins
INSTANT POT PORK LOIN BACK RIBS RECIPE - ALL INFORMATION ...
From therecipes.info
BBQ & GRILLED PORK RIB RECIPES | ALLRECIPES
From allrecipes.com
SMOKED LOIN BACK RIBS – COOL SMOKE
From tuffystone.com
SMOKED PORK RIBS - HEY GRILL, HEY
From heygrillhey.com
HOMEMADE - SMOKED - PORK LOIN BACK RIBS CALORIES, CARBS ...
From myfitnesspal.com
SMOKED PORK LOIN RIBS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK LOIN BACK RIBS - FIRST TIME SMOKING RIBS | SMOKING ...
From smokingmeatforums.com
MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT ARE PORK LOIN RIBS - MONTALVOSPIRITS
From montalvospirits.com
SMOKED STUFFED PORK LOIN ROAST RECIPE - AMAZINGRIBS.COM
From amazingribs.com
CURED SMOKED PORK LOIN RECIPE | BRADLEY SMOKERS | ELECTRIC ...
From bradleysmoker.com
BBQ SHREDDED PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SMOKED PORK LOIN RIBS RECIPES
From tfrecipes.com
PORK LOIN BACK RIBS: EVERYTHING YOU NEED TO KNOW!
From lilgrill.com
FULLY COOKED SMOKED PORK LOIN BACK RIBS (2 RACKS) - VALU FOODS
From valu-foods.com
HICKORY SMOKED 3-2-1 PORK LOIN BACKRIBS - SMOKIN' PETE'S BBQ
From smokinpetebbq.com
SMOKED PORK LOIN BACK RIBS RECIPES
From tfrecipes.com
SMOKED PORK RIBS: SMOKED CHICKEN BREAST AND SMOKED PORK ...
From smokedfoods.com
LOIN, BACK RIBS – CANADA PORK
From canadapork.com
BBQ PORK LOIN BACK RIBS - NIBBLE ME THIS
From nibblemethis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love