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The ingredients needed to prepare smoked bbq pork ribs:
- Prepare dry rub
- Get 2 cup brown sugar
- Use 3/4 cup paprika
- Prepare 3/4 cup freshly ground pepper
- Prepare 3/4 cup kosher salt
- Prepare 1/4 cup onion powder
- You need 1/4 cup garlic powder
- Use 1/4 cup cumin
- Use 2 tbsp cayenne
- Take spritz or mop sauce
- Use 3 cup apple juice
- Provide 1 cup white wine vinegar
- Use 2 tbsp liquid imitation butter
Instructions to make smoked bbq pork ribs:
- mix rub ingredients together with your hands. when I'm done mixing I like to put it into a large shaker bottle. this makes enough rub for about eight to ten racks of ribs
- the spritz or mop sauce I like to just put it into a spritzer bottle. but you don't have to use one
- prepping the ribs all ribs either baby back or spare ribs have a fine skin membrane on the back of them. this needs to be removed if you want smoke flavor and your rub to get into the meet. take a small knife and get underneath until you can grab it and rip it off the back of the ribs
- applying the rub I put aluminum foil down on the counter place one rack ribs on the foil sprinkle the rub on generously and rub it in both sides rap the rib up in the foil and put it in the refrigerator . I like to put my rub on overnight
- true barbecue uses indirect heat and smoke. you can use an indirect smoker or just around barbecue. if you don't have an indirect smoker just make sure your fires on one side and your meat is on the other
- you want your barbecue temperature to be 200 to 220°F. I like to use mesquite wood but you can use any would you like. cooking time should be around 4 to 5 hours
- now every 20 to 30 minutes I check the meat and spirits on my spirits you can use a basting brush or a mop sauce brush but I think the bottle works the best. this will help keep the meat moist and keep the color from getting too dark
- now about an hour hour and a half before there done. I take the ribs and wrap them in foil with a couple pads of butter and some more brown sugar sprinkled on the ribs. you can tell they're almost done when you pick them up and they only start to fall apart
- after you take them off the grill take them out of the foil they will continue to cook
Louis style ribs are a trimmed down version of full spare ribs. This gives the meat time to soak in smoke during the first three hours when most smoke is absorbed. These ribs are not smoked more because I was sort of rushing about before I made them. I like smoking them so I'll be sure to post some smoked ribs soon with meat that falls off the bone. This was low and slow cooking but fast and loose prep.
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