Smoked Pork Ribs
Guide for Cooking the
absolute best smoked pork
ribs ever!
How to make smoked pork
ribs:
The most important factor in
cooking awesome smoked ribs,
is using fresh, quality pork
rib meat. If you have
a great butcher in the area,
chat him up and get the low
down on the best pork ribs
he has to offer.
Consider spending the extra
money on high quality ribs;
it will be well worth the
extra money. It is not
advised that you buy
packaged ribs since these
usually come with additional
parts that are not wanted
nor needed. You will
find these hidden in folded
ribs, or ribs turned face
down and packaged. If
possible, you want to
request the butcher cuts
your ribs and allows you to
choose the ribs you want.
Be sure to choose your rib
rack based on thickness and
marbling of the pork meat.
The price for the rib meat
you choose should be the
same, since they are priced
by weight.
No butcher in your area? You
might want to consider
purchasing your ribs online
(gotta love the convenience
of online shopping!)
There are a few select
gourmet rib companies that
ship professionally prepared
or even pre-cooked, pork
ribs to your doorstep;
try
Mountain Products
who offers pre-marinated
smoked baby back ribs, etc.
Tip for Smoking Pork Ribs:
For optimum benefits of
fresh ribs, never purchase
your ribs more than 2 days
before you plan to cook
them, and do not freeze them
beforehand.
SMOKING AWESOME BBQ PORK
RIBS:
How to Prepare Your Ribs
Smoking BBQ pork ribs is the
absolute best way to cook
pork ribs. When
prepared correctly, your
ribs will be tender and have
more flavor than you could
ever imagine.
How to smoke BBQ Pork Ribs,
for ultimate results:
Use real
wood and real smoke (not
liquid smoke)
for
genuine smokehouse barbecue
flavor.
Spare pork ribs should be
smoked using indirect heat,
at approximately 250 degrees
Fahrenheit.
If using a small BBQ smoker,
soak the wood you will be
using, in advance.
This ensures the heat is
never too intense for your
ribs, resulting in a
lower-heat smolder rather
than full flame burning.
If using a larger smoker,
this is not necessary since
you can easily avoid cooking
your ribs over direct heat
by moving them to the other
side of the smoker.
If you cannot pre-soak your
wood, the temperature of
your smoker can be adjusted
by airflow with a bit of
effort.
Smoked BBQ
Pork Rib Recipes:
Smoked
Pork Spare ribs
Smoked Baby Back Ribs
Country Smoked Ribs
See
also: Fast, basic smoked
ribs recipe
Recipe for the best smoked
pork ribs on the planet!
The best tasting pork ribs
are slowly smoked in a BBQ
smoker, resulting in ideal
texture and a smoky BBQ
flavor. For
traditional Barbecue smoked
flavor and tenderness, pork
ribs should be cooked slowly
and at a low heat, with a
good amount of smoke.
Cooking smoked pork
ribs - This Recipe:
This recipe requires a
smoker, and at the very
least, a kettle charcoal
grill. The cook time for
this rib recipe is
approximately 4 hours,
however, the longer time you
take to smoke your ribs, the
more flavor you will have as
a result.
Pork Rib Smoker Setup:
Temperature and Wood
Smoker Temperature:
Ideally, you want to smoke
your ribs at the lowest heat
possible, for as long as
possible to have the most
flavor. Suggested
temperature for smoking ribs
is approximately 200 degrees
Fahrenheit. This
requires around 4 hours of
smoker cook time. It
is not recommended that you
smoke your ribs higher than
250 degrees, nor less than 4
hours.
Wood for your smoked pork
ribs: Experiment
with the wood you use in
your smoker: for
example, try a blend
of oak, hickory and mesquite
in the firebox. You
may also want to pre soak
your wood; this results in a
low heat, long term smolder,
smoking your ribs
abundantly.
Preparing Your Pork
Ribs for the Smoker:
While the smoker is heating
to the desired temperature,
take a rack of
room-temperature, fresh pork
ribs (purchased no more than
two days prior to cooking,
and never frozen) and rinse
with cold water.
OPTIONAL:
Remove the pork rib
membrane. Carefully
remove the membrane from the
back of the ribs. Some
chefs say this step results
in pork meat that can absorb
optimum amounts of smoke and
seasonings while cooking.
To remove the pork rib
membrane, lay the pork rib
rack on a surface, meat-side
facing down. With a
sharp knife, peel the
membrane from the ribs,
starting at one corner near
the bone. Once a
significant amount of the
membrane is pulled away, you
can use a paper towel and
begin pulling the remainder
away from the meat.
Make sure you don't start
pulling with your hands
until a good amount of the
membrane has been separated
with the knife; this will
make it much easier.
Once the membrane is
completely removed, rinse
the ribs again with cold
water and pat dry.
Apply
a Dry pork rib rub
(seasonings):
Apply a dried rib rub
directly to your ribs.
A
great
dry
pork rib rub recipe can be
found here.
Some people prefer to use a
mustard based rib rub,
however, another option is
to layer your dry rib rub:
Coat the rib rubbed, pork
rib rack in prepared yellow
mustard. The mustard flavor
will be removed through the
smoking process, but the
mustard will hold your
seasonings against the pork,
helping the absorption
process, while adding a nice
delicate crust to your pork
ribs. Sprinkle
additional dry rib rub over
the mustard.
Smoking your pork
ribs:
Once your smoker is at the
appropriate temperature (200
degrees Fahrenheit, or lower
if you plan on a smoking
period longer than 4 hours,
for even more flavor) it is
time to smoke your seasoned
pork ribs. Place your
ribs on the BBQ smoker, but
never directly over the heat
source. Instead, place
them to the side of direct
heat.
Keep in mind that you need
to hit an internal
temperature of 165 degrees
Fahrenheit to cook pork
safely. Use a meat
thermometer to check the
pork rib temperature.
After a long slow smoke,
your pork ribs are ready to
be served, however, if you
prefer to use any sauces,
you will want to apply them
just before or immediately
after removing them from the
grill. Never apply
your sauces when there is a
great deal of heat;
this is because nearly all
sauces, BBQ sauces, etc,
have significant amounts of
sugar and can easily burn,
blacken your ribs, and
compromise the taste of your
smoked ribs.
Serve your smoked ribs in
sections or cut
individually. Enjoy!
More
Smoked BBQ Pork Rib Recipes:
Smoked
Pork Spare ribs
Smoked Baby Back Ribs
Country Smoked Ribs
I Love Pork Ribs -
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