Smoked Ribs Recipe
Full or half rack of slow smoked spare Baby Back Ribs.
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Ingredients
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Ribs
Dry Rub
Sauce (optional)
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with your hands. Rinse the ribs under cold water and pat dry with paper towels.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, and ground mustard. Mix well to create an even dry rub.
- 3
Apply the Dry Rub
Generously apply the dry rub mixture all over the ribs, making sure to coat both sides. For best flavor, wrap the ribs in plastic wrap and refrigerate for at least 2 hours or overnight.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use a wood of your choice (such as hickory or applewood) for smoking.
- 5
Smoke the Ribs
Place the ribs in the smoker bone side down. Smoke for 4 to 6 hours, maintaining a consistent temperature of 225°F (107°C), until the meat is tender and has pulled back from the bones.
