Get ready to elevate your BBQ game with the ultimate comfort food: Smoked Pork Back Ribs! Imagine tender, juicy meat that falls off the bone, infused with a rich, smoky flavor that will have your guests begging for more. This American classic is perfect for weekend gatherings or any occasion that calls for mouthwatering indulgence. With just a few simple ingredients and a little patience, you can create a rib masterpiece that will impress even the toughest critics. Are you ready to unlock the secrets of perfect smoked ribs? Let’s dive into this delicious journey!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks pork back ribs
- 2 tbsp BBQ rub
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- Wood chips for smoking
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely using a paper towel for grip.
- Pat the ribs dry with paper towels and generously season both sides of the racks with BBQ rub, ensuring even coverage and gently massaging the spices into the meat.
- Prepare your smoker by preheating it to 225°F (107°C), using hickory or apple wood chips for a rich, smoky flavor.
- Place the seasoned ribs bone-side down on the smoker rack, making sure they are not directly over the heat source.
- Smoke the ribs for approximately 3 hours, maintaining a consistent temperature and adding wood chips periodically to maintain smoke.
- In a small bowl, whisk together apple cider vinegar and honey to create a basting liquid.
- After 3 hours, begin basting the ribs with the vinegar-honey mixture every 30 minutes to keep them moist and add flavor.
- Continue smoking until the internal temperature of the ribs reaches 195°F (90°C) and the meat begins to pull back from the bone, which typically takes an additional hour.
- Remove the ribs from the smoker and let them rest for 15-20 minutes, tented with aluminum foil to retain heat.
- Slice the ribs between the bones and serve hot with additional BBQ sauce on the side if desired.
Tips
- Choose Quality Ribs: Opt for fresh, high-quality pork back ribs for the best flavor and tenderness. Look for ribs with a good amount of meat and some marbling for extra juiciness.
- Remove the Membrane: Don’t skip this step! Removing the membrane from the back of the ribs allows the seasoning to penetrate the meat and enhances the overall flavor.
- Season Generously: When applying the BBQ rub, be generous and make sure to coat both sides evenly. Massage the spices into the meat for maximum flavor.
- Maintain Temperature: Keep your smoker at a steady 225°F (107°C) for consistent cooking. Fluctuations in temperature can affect the tenderness of the ribs.
- Baste for Moisture: Use the apple cider vinegar and honey mixture to baste the ribs during the last hour of smoking. This not only keeps the ribs moist but also adds a delicious glaze.
- Check Internal Temperature: Use a meat thermometer to ensure the ribs reach an internal temperature of 195°F (90°C) for optimal tenderness. The meat should pull back from the bone slightly.
- Rest Before Slicing: Let the ribs rest for 15-20 minutes after smoking. This allows the juices to redistribute, ensuring each bite is flavorful and juicy.
- Serve with Style: Slice the ribs between the bones and serve them hot with your favorite BBQ sauce on the side. Add some coleslaw or cornbread for a complete meal!
Nutrition Facts
Calories: 897kcal
Carbohydrates: 25g
Protein: 80g
Fat: 50g
Saturated Fat: 20g
Cholesterol: 200mg
