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The ingredients needed to make Smoked pork back ribs:
- Provide 1 slab of pork back ribs
- Prepare 1 cup rib rub
- You need 1/4 cup dark brown sugar
- Prepare 2 tbsp honey
- Take 2-3 shots Gran Gala
- Prepare Apple juice
- Prepare Rib Rub**
- Provide 1 cup dark brown sugar
- Provide 2 tbsp kosher salt
- Prepare 2 tbsp chili powder
- Use 2 tbsp garlic powder
- Provide 2 tbsp onion powder
- Get 2 tbsp white pepper
- Take 2 tbsp coleman's mustard powder
- Prepare 1 tsp cayenne pepper
- Use 1 tsp ground coriander
Steps to make Smoked pork back ribs:
- Get the smoker heating up to 250°
- Put 2 to 3 shots of gran gala into a 12oz spray bottle and then top it off with apple juice.
- Make the rib rub.
- Remove the membrane from the underside of the ribs.
- Coat all sides of the ribs with the rub mix and let rest until the smoker hits 250°
- Once the smoker ready put the ribs on bone side down. I used a mixture of mesquite and peach wood. They will need to cook for about 2 to 2.5 hours uncovered.
- After about 45 minutes spray the top of the ribs with the gran gala mix. Spray 2 to 3 more times through out the cooking time.
- After about 2 hours check the ribs to see if they are ready to come off and be wrapped. It may take another half hour, they are ready when the meat is pulling back from the bones a bit and a nice bark is set.
- Once they are ready pull them off the smoker and place them on a large piece of foil bone side up. Spread a 1/4 cup of dark brown sugar across the ribs and drizzle 2 tbsp of honey across the ribs. Wrap the foil tightly around the ribs so that it won't leak.
- Put back on the smoker for another 1.5 hours.
- After 1.5 hours cooking wrapped pull off the smoker and let rest for 30 minutes in the foil before serving.
There are many right ways to prepare barbecue pork ribs, and they all are done in a smoker. You can wrap the ribs while cooking or leave them as-is (or do a combination), use a dry rub and a sauce or no sauce at all, and cook the ribs fully in the smoker for tenderness inside and outside, or finish cooking over a high heat for a crispy exterior. Make sure the ribs are generously coated with a good BBQ rub. After placing the pork ribs in your smoker, set up your Thermoworks Smoke to monitor the internal temp of one of the ribs. Spritz the ribs with apple juice every hour until they get up to temp.
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