Smoked Ribs Food

SMOKED PORK RIBS - BETTER THAN 321 !!!

Steps:

• Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
• Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
• Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
• Once the smoker is at proper temp, place the ribs on the grill meat side up.
• Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil.
• Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
• Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
• Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
• Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes.
• Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you cut. Also look for that beautiful pink smoke ring.

SMOKED BBQ RIBS - TRAEGER GRILLS

Steps:

• Pat the ribs dry with paper towels and peel the membrane from the back of each rack.
• Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.
• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.
• Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.
• Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!

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.

SMOKED BARBECUE RIBS

Steps:

• Combine all of the spices with the sugar and blend well forming a BBQ spice mix to use as a rub.
• Trim the ribs of any excess fat and remove the membrane from the back of the ribs.
• Season the ribs all over with the spice mix.
• Place ribs bone side down in an enclosed (covered) smoker preheated to 230 degrees Fahrenheit.
• Turn the ribs and baste with apple juice every hour for 4 to 5 hours, or until you can take two side by side ribs and tear them apart easily.
• During the last 30 minutes of smoking you will need to start glazing the ribs on both sides with BBQ sauce of your choice, every 10 minutes (3 times in total).
• Remove the ribs from the smoker, cover and let rest for 10-15 minutes; serve hot.

SLOW SMOKED PORK RIBS

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.

SWEET SMOKED PORK RIBS

Steps:

• Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together 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 for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• 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.