Bbq Smoker Pork Ribs Recipe By Tasty

Steps:

• Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
• Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
• Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
• On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
• Generously season the ribs all over with the dry rub.
• Wrap the ribs in aluminum foil until completely covered.
• Preheat the grill to 300°F (150°C) with the lid closed.
• Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 2½ hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
• Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
• Unwrap the ribs and discard the foil.
• Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
• Remove the ribs from the grill and serve with extra barbecue sauce.
• Enjoy!

Steps:

• Using a charcoal chimney or lighter fluid, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to roughly 225°F (105°C), adding charcoal to the fire as necessary.
• Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.
• Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.
• Place a metal pan filled with water at the end of the smoker's cooking chamber closest to the firebox. Place ribs directly on the grate of your cooking chamber and close the smoker. Open the vents at both ends of the smoker.
• Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you're able to achieve manageable smoke again.
• Maintain the heat by adding additional charcoal as necessary.
• Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.
• Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs). Use a meat thermometer to gauge doneness.
• At 170°F (75°C), remove the ribs from the smoker and place onto a large sheet of aluminum foil. If using barbecue sauce, apply now with a basting brush. Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes.
• Let meat rest at least 15 minutes off the heat before slicing. Serve with remaining barbecue sauce and preferred sides.
• Enjoy!

Steps:

• Season Ribs with Salt, Pepper, Granulated Garlic.
• Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees.
• Place all sauce ingredients in a sauce pan and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• After ribs have cooked for 1 hour baste with sauce.
• Repeat basting every 15 minutes.
• Cook for 3-4 hour or until done and tender.
• Enjoy.

Steps:

• Place in a single layer in a 15x10x1-in. baking pan. Bake at 325° for 30-35 minutes; drain. , In a large saucepan, combine the remaining ingredients. Bring to a boil. Pour over ribs. Bake 50-60 minutes longer, basting occasionally. Cut into serving-size pieces.

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.