SMOKED PORK RIBS
If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
- Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
- Meanwhile, whisk together all glaze ingredients.
- After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
- After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
- When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
SLOW SMOKED PORK RIBS
temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready.
Provided by Rita1652
Categories Pork
Time 5h20m
Yield 8-16 serving(s)
Number Of Ingredients 12
Steps:
- Prepare ribs:.
- Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
- To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
- Mustard Rub:.
- Mix rub mixture together.
- Then rub the mustard rub mixture over the entire surface of the ribs.
- Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
- Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
- After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
- To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
- If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
- Let ribs sit for 10 minutes before cutting into servings.
Nutrition Facts : Calories 1392.2, Fat 99.5, SaturatedFat 35.6, Cholesterol 381, Sodium 1412.7, Carbohydrate 19.9, Fiber 3.8, Sugar 9.2, Protein 106.9
MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS
Fall-off-the-bone deliciousness!
Provided by How To Smoke
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 6h15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat smoker to 225 degrees F (110 degrees C).
- Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
- Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
- Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 26.3 g, Cholesterol 116.8 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 11 g, Sodium 959.9 mg, Sugar 17.1 g
SWEET SMOKED PORK RIBS
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h
Yield 10
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g
SMOKED PORK RIBS
Make and share this Smoked Pork Ribs recipe from Food.com.
Provided by canchaser
Categories Meat
Time 3h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.
- Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.
Nutrition Facts : Calories 72.4, Fat 0.3, SaturatedFat 0.1, Sodium 28428.8, Carbohydrate 16.4, Fiber 2.9, Sugar 4.1, Protein 2.4
SMOKED PORK RIBS
Steps:
- Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
- Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
- In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
- When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.
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- Insert a butter knife between the membrane and one of the rib bones. Grab and pull the membrane with paper towels to remove it completely.
- In a bowl, combine brown sugar, paprika, salt, pepper and garlic powder. Brush the ribs with yellow mustard and season on both sides with the dry rub mixture.
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- Trim up each piece to about 4 inch long strips, and cut away any stray pieces of meat or fat hanging off of the pieces.
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- If you’re using wood chips, soak wood chips in water 1 hour before smoking. If using wood pellets, skip this step. When ready, fill the smoker box with wood chips or pellets.
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- When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. For optimal flavor use Super Smoke, if available.
- If your butcher hasn't done so already, remove the membrane from the back of the ribs and trim off any excess fat. Season the ribs on all sides with Traeger Pork & Poultry rub.
- Insert the probe into the middle of a rack of ribs, avoiding the bones. Arrange the ribs directly on the grill grates, bone-side down, close the lid, and cook until the internal temperature reaches 203°F, 3-4 hours.
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- With the ribs meat side down, use a rounded butter knife to work between to ribs to pull up the silver skin membrane. Do this on both sets of ribs.
- Using the ingredients from the bone side section above, either sprinkle the spices on to the ribs, or combine them to make a rub and rub onto the pork.
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- If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
"BABOUCHE" SLOW SMOKED PORK SPARE RIBS - FOOD FIDELITY
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- Prepare smoker for indirect smoking. Pre-heat to 250 degrees. You’ll want to maintain temps between 225-250 degrees for the entire cooking time.
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- Wash the ribs and blot dry. Remove the papery membrane skin on the back of the ribs. Pull it off in a sheet with your fingers, using a napkin for better grip.
- Lightly toast the mustard, fennel, and fenugreek seeds in a skillet on medium heat. Quickly remove once you smell the aroma. Place seeds in a spice grinder and coarsely grind.
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- Apply an even coat of rub to the front, back and sides of the ribs. Let sit for 20 minutes and up to 4 hours if refrigerated. Ingredients. 1/4 Cup Traeger Pork & Poultry Rub.
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- Remove membrane by getting purchase with your hands, and insert knife between skin and rib rack. Pull away and use scissors or knife to remove any remaining parts of membrane.
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- Alternatively, you can mix the rub ahead of time and place in a baggie or sealed Tupperware and store up to a few weeks at room temperature.
- Rub your ribs generously, wrap in plastic, and let sit in the refrigerator for 30 minutes to an hour before cooking.
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- Lay out 4 large sheets of aluminum foil and set aside. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.
- Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit. Grab the membrane and pull it off. Use a paper towel to get a better grip on it.
- Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides. Season ribs with dry rub on both sides. Be generous.
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- Fill a small aluminum pan with water, and place on grate inside an electric pellet grill. Fill pellet container with hardwood pellets according to manufacturer’s instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes.
- While grill preheats, stir together sugar, paprika, cumin, and garlic powder in a small bowl. Slide a paring knife underneath membrane on back side of each rack, starting at 1 end. Lift knife up and down to loosen membrane. Using a paper towel, grab membrane, and slowly pull off; discard. Place ribs on a rimmed baking sheet; sprinkle both sides with salt. Brush 1/2 cup of the mustard in an even layer on both sides; sprinkle with spice mixture. Whisk together vinegar, water, and remaining 2 tablespoons mustard in a small bowl.
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- Pat both sides of rib racks dry with paper towels. Using a sharp knife, remove thin membrane from back of each rack by slicing into it and pulling it off with a paper towel. (This will make the ribs more tender and will help the meat to absorb the rub; you can also ask your butcher to remove the membrane for you.) Stir together salt, paprika, garlic, coriander, black pepper, and gochugaru in a bowl. Sprinkle mixture on both sides of each rib rack. Using your hands, rub ribs with spice mixture until evenly coated. Place ribs on a rimmed baking sheet, and let stand at room temperature 30 minutes. (Alternatively, double-wrap rib racks in plastic wrap, and refrigerate up to 2 days. Let meat come to room temperature before grilling.)
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push to one side of the grill. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. (If using a gas grill, preheat to high [450°F to 500°F] on one side.) Remove cooking grate, and place a drip pan with 1 inch of warm water on side without coals. Add hardwood chunks (such as hickory, oak, or pecan) or wood chips to coals.
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- Turn the ribs over onto its back and you will see a thin white covering on the bones all along the rack. Starting at one end, use a small knife to slide right under the membrane and gently pull up, but don’t cut it. The easiest spot to get under the membrane is right on the bone and not on the meat.
- You can clean and season the ribs the night before or about an hour before smoking. If you will season the night before, make sure to place them on a metal rimmed tray and cover with plastic wrap air-tight. (Keep in refrigerator if holding them overnight.)(It's good to prepare the ribs the night before if you need to get them on the smoker bright and early the next day. Just take them out of the refrigerator before preparing the smoker.)
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