Smoked Rack Of Ribs Recipe
1⁄2 Rack $11, 12 Bones per rack, Feeds 2-4 per rack
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Ingredients
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Meat
Dry Rub
Liquid
Wood Chips
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are thoroughly combined.
- 3
Apply the Dry Rub
Generously coat both sides of the ribs with the dry rub mixture. Make sure to massage the rub into the meat for better flavor absorption. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Add Wood Chips to Smoker
Drain the soaked wood chips and place them in the smoker box or directly onto the hot coals.
- 6
Smoke the Ribs
Place the ribs bone side down on the smoker rack. Smoke the ribs for approximately 4-5 hours, or until the internal temperature reaches at least 190°F (88°C) for tender meat.
Finishing
- 7
Prepare the Mop Sauce
In a bowl, mix together apple cider vinegar and water. Use this mixture to mop the ribs every hour during the smoking process to keep them moist.
- 8
Rest the Ribs
Once the ribs are done smoking, remove them from the smoker and let them rest for 15-20 minutes before slicing.
- 9
Slice and Serve
Cut the ribs between the bones and serve with your favorite barbecue sauce.