Food recipes
Sweet Smoked Pork Ribs
Sweet Smoked Pork Ribs Ingredients: salt, table sugars, granulated sugars, brown spices, pepper, black spices, pepper, black spices, onion powder spices, garlic powder spices, chili powder spices, paprika spices, cumi...
Sweet Smoked Pork Ribs
Ingredients:
salt, table
sugars, granulated
sugars, brown
spices, pepper, black
spices, pepper, black
spices, onion powder
spices, garlic powder
spices, chili powder
spices, paprika
spices, cumin seed
pork, fresh, loin, country-style ribs, separable lean only, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
sauce, barbecue
Directions:
Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin 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 at least 30 minutes prior to cooking.
Place the baby back ribs onto the wire racks of the smoker.
It is ok if the meat is touching, but to not stack.
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.
Ingredients:
salt, table
sugars, granulated
sugars, brown
spices, pepper, black
spices, pepper, black
spices, onion powder
spices, garlic powder
spices, chili powder
spices, paprika
spices, cumin seed
pork, fresh, loin, country-style ribs, separable lean only, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
sauce, barbecue
Directions:
Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin 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 at least 30 minutes prior to cooking.
Place the baby back ribs onto the wire racks of the smoker.
It is ok if the meat is touching, but to not stack.
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.