Smoked BBQ Pork Ribs

This is my second pork ribs recipe, and this one I highly recommend a smoker for. I use all the same ingredients as my other ribs recipe, but its a different smoker-only cook that lets you cut out individual ribs while still being very tender. Look for my 3-2-1 Ribs recipe for the completely fall off the ribs recipe.

This recipe still takes 5-6 hours to cook.

I think this recipe would work in the oven for texture, but I think it would be missing the smoke. If you do, you can skip the apple cider vinegar spritz. Don't skip the Brine step.

Ingredients

1 Rack Pork Baby Back Ribs

~1/4 Cup BBQ Rub

~1/2 Cup Apple Cider Vinegar

~1 Cup BBQ Sauce

Brine:

1/2 Gallon Water

1/2 Gallon Ice Water or 4lbs of Ice

80g Brown Sugar

50g Salt

Special Equipment

Smoker

Spritzer or Mopping Tool

Brining container that fits the ribs

The BBQ Rub you can use anything you like, even just salt and pepper. I found I still need to post my rub recipe that I like, though I like less sweet ones for this recipe because the sauce is very sweet, so maybe cut the sugar in half. I like to use the Bone Suckin' Sauce Dry Rub for ribs. The amount is just an estimate.

For the BBQ Sauce, use something you like. The amount is just an estimate You can use any store bought or home made sauce (aim for something tangy and sweet), I almost always use my Cheerwine sauce

If you have a spritzer/spray bottle (buy one for food only, don't reuse anything from cleaning supplies), fill it with the apple cider vinegar. Otherwise you'll have to mop (brush) it on. The spritzer is just easier. The amount is just an estimate.

For the brining container, I use a long shallow tub with a lid I happen to have where the ribs can lie flat, but you can also cut them in half to fit in something shorter and wider, but you don't want the flat sides to be touching, just the edges if you can avoid it. You also can use a big zip-top bag (though I recommend double bagging it).

Instructions

1. 3.5 to 4 Days before, prepare the brine by bringing the 1/2 Gallon of water to a near boil (its okay if it boils) and mixing in the salt and sugar. Take off the heat and mix in the ice water/ice and chill. The goal is to get the temperature down below 40F. Once its below that, you can move on to the next step, or let it chill overnight.

2. 3 days before (You want to brine for 48 hours before rubbing the night before), remove the silver skin from the ribs (Highly recommended but not required, look online how) and place the ribs in the brining container and pour in the brine. Make sure its fully submerged. You can add a little water if you didn't make enough to help top it off. 24 hours in, flip or rotate the ribs if it gets pressed up against one side or your container is tight.

3. The night before, remove the ribs from the brine, rinse it off with cold water and pat it dry with a paper towel. Then on a sheet pan with a baking rack on it, liberally coat your ribs in the dry rub, both sides, and place on the rack, meat side up, and leave uncovered in the fridge overnight.

4. If you have time, take the ribs from the fridge and leave out at room temperature for about an hour, but its okay to skip this step. If you have a remote thermometer, this is a good time to insert it.

5. Preheat your smoker to 225F.

6. Place your ribs on the smoker meat side up. Spritz/Mop with the apple cider vinegar. You only need to spray a bit, you just want a very light coat over where ever you can reach.

7. You will cook this for 4-5 hours, you are aiming for about 190F internal temperature. For the first 2.5-3hrs Spritz/Mop every 30 min. After that, you can do it every hour or so. This step helps the meat absorb more smoke flavor.

8. About one hour before you want to serve them, turn the temperature up to 275F. Use a brush to paint/spread a light coat of the BBQ sauce on top the ribs. Repeat this step 2 more times, every 20 minutes (3 coats total). If you want a more sauce heavy, you can do it 4 times total every 15 minutes, and if you want it lighter, just do it 2 times every 30 minutes. Once an hour has passed, take the ribs off the smoker.

9. The ribs should be pretty flexible but it should not fall apart. Turn the ribs onto the side and Cut between each of the ribs.

10. Serve! You can also supply extra BBQ sauce to dip in if you want.