Smoked Ribs Recipe

Name: Meat Boss Cottage Hills Smoked Ribs Recipe
Cook time: 5 h
Total time: 5 h
Yield: 3 servings
Cuisine: American
Ingredients: 1 rack Full rack of pork ribs; 2 tbs Paprika; 2 tbs Brown sugar; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tbs Salt; 1 tbs Black pepper; 1 tsp Cayenne pepper; 120 ml Apple cider vinegar; 240 ml Water; 2 cups Wood chips (hickory or applewood); 1 cup Barbecue sauce (for serving)

Inspired by Meat Boss Cottage Hill

Time5h

Serves3

Serves 3 Full rack (12 bones). Served with your choice of sauce.

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Ingredients

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A La Carte Meats

1 rack Full rack of pork ribs

2 tbs Watkins paprika

2 tbs Brown sugar

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tbs Celtic sea salt

1 tbs black pepper

1 tsp Cayenne pepper

1/2 cup (120 ml) Apple cider vinegar

1.01 cup (240 ml) Water

2 cups Wood chips (hickory or applewood)

1 cup Barbecue sauce (for serving)

Method

Cooking Instructions

Prepare the Ribs

Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with your fingers. This will help the ribs become tender and absorb smoke better.

Make the Dry Rub

In a bowl, combine paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well until all the ingredients are evenly distributed.

Apply the Dry Rub

Rub the spice mixture generously all over the ribs, ensuring they are evenly coated. Let the ribs sit for at least 30 minutes to absorb the flavors.

Prepare the Smoker

Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes, then drain them before using.

Smoke the Ribs

Place the ribs in the smoker bone side down. Add the soaked wood chips to the smoker box and smoke the ribs for about 4-5 hours, maintaining a consistent temperature.

Spritz the Ribs

In a spray bottle, mix apple cider vinegar and water. Every hour, spritz the ribs to keep them moist and enhance the flavor.

Check for Doneness

The ribs are done when they reach an internal temperature of 190-203°F (88-95°C) and the meat is tender and pulls away from the bone easily.

Serve the Ribs

Remove the ribs from the smoker and let them rest for about 15 minutes. Slice between the bones and serve with your choice of barbecue sauce on the side.