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Smoked  Pork Ribs

Smoked Pork Ribs

There's nothing quite like fall-off-the bone smoked pork ribs.

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What you need:

Baby Back Ribs

Apple Cider

Brown Sugar

Butter

Barbeque Sauce

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Dry Rub for Ribs

Place the baby back ribs on a roasting pan and remove the membrane from the back of the ribs with a knife.

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Mix the dry rub ingredients in a small bowl.

2

Slather the pork ribs with mustard to help the dry rub stick to the ribs.

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Then rub it liberally over the front and back of the ribs, making sure to coat them thoroughly.

4

Prepare your smoker to a temperature of 180-200 degrees Fahrenheit.

5

Place the baby back ribs in your smoker and close the lid. Leave the ribs to smoke for 3 hours.

6

Get ready your basting ingredients: brown sugar, melted butter and apple cider.

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After 3 hours of cooking, transfer the ribs to a cleaned surface lined with a large piece of heavy-duty aluminum foil and pour the mixture over the ribs.

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Grab the ends of the foil and tightly crimp the edges together so that it seals.

9

Let the ribs cook for a further 2 hours to nicely braise them in the liquid to fall off the bone.

10

Remove the bone-tender ribs from the foil and place them back on the grill (bone side down) and brush them with bbq sauce.

11

Close the lid on the smoker and cook for another hour until the ribs have a beautiful char and sticky coating. Remove the ribs to a cleaned work surface and cut them into pieces before serving.

Cooking Tips

The leftover juices from the ribs in the aluminum foil can be used to make a sauce.

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The silver skin is a thin, white membrane that covers the back of the ribs.

If you're doubling or tripling the recipe, buying a rib rack will help save space by stacking them on their sides.

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Ready to  make this?

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