Meat Comes Wet Or Dry - All Ribs Are Pork. Recipe

Rinse and Dry

Rinse the ribs under cold running water and pat thoroughly dry with paper towels to remove surface moisture.

Optional Wet Brine

If using the wet brine, dissolve salt and sugar in 4 cups of water. Submerge ribs for 4 to 6 hours in the refrigerator, then remove and pat dry completely.

Apply Rub

Combine salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne. Rub all over the ribs, coating both sides evenly. Let stand 20 minutes at room temperature, or refrigerate up to 4 hours for deeper penetration.

Preheat smoker to 225-250°F (107-121°C). If using an oven, preheat to 225°F (107°C) and set up a rack over a sheet pan to catch drippings.

If using a charcoal or pellet smoker, add soaked apple wood chips to the fire box or designated tray for smoke flavor.

Low and Slow Smoke

Place ribs bone-side down on the smoker. Maintain a steady temperature around 225-250°F (107-121°C). Add moisture (water or beer) to the smoker pan as needed to prevent drying out.

Smoke for 3 hours unwrapped, spraying or brushing lightly with a thin vinegar- or apple juice-based mist every 45 minutes to keep surface moisture and form a light bark.

Wax technique: After 3 hours, wrap ribs tightly in butcher paper or aluminum foil with a splash of apple juice or water. Return to smoker for 2 more hours (total 5 hours).

Unwrap and apply finishing glaze (optional). Return to smoker for 30-60 minutes, or until internal temp reaches 190-203°F (88-95°C).

If finishing with sauce, brush with barbecue sauce during the last 15-20 minutes of cooking.

Remove ribs from smoker and let rest 10-15 minutes before cutting between the bones. Slice into individual ribs and serve with extra sauce if desired.