smoked ribs

This is one of my favorites. When I was growing up I remember my dad making ribs on the grill. When I got a little older he started smoking them. That has always been the reason I took up smoking and grilling meats.

Smoked ribs

Recipe by GGKnows
Servings

6

servings
Prep time

30

minutes
Cooking time

6

hours 
Calories

760

kcal

Ingredients

  • 2 racks of baby back ribs about 6 pounds total

  • 1/3 cup of dry rub of your choice

  • 6 tablespoons butter

  • 1 cup cherry juice

  • 1 cup of BBQ sauce

Directions

  • Preheat your smoker to 225 degrees F.
  • Trim the ribs and remove the membrane from the back side of the rack. Brush a light coat of mustard on both sides and season liberally with dry rub. Refrigerate for 30 minutes placing ribs on the pit.
  • Place ribs on the smoker and don’t open the door for two hours. This is the time when the ribs will absorb the most smoke
  • Check the ribs to see if a bark has developed. Spray your ribs with the cherry juice for the first time. Cook for another hour.
  • Spray the ribs again and check temperature. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F. Then you can wrap in foil or butcher paper.
  • Lay the ribs down on the foil or butcher paper bone side up. Place a few pats of butter on the rack then a light sprinkle of additional dry rub. Wrap the ribs up tight and return them to the smoker. Continue smoking for another hour. If you would like you can raise the temperature as high as 275 degrees F. To speed up the cooking process because the meat is protected by the foil or butcher paper.
  • Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F. If the meat still seems tough wrap the ribs back up and continue cooking for another 30-60 minutes and check again.
  • Once the ribs are tender you may serve them dry or sauce them. If saucing unwrap the foil and fold over to create a tray to hold the juices so you can sauce the top.  Brush on a thin layer of sauce and smoke for another 30 minutes. You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing the ribs
  • Let rest for 30 minutes. Cut the ribs apart and enjoy.

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