How long smoke pork ribs

This smoked pork tenderloin recipe just might become one of your favorite go-to's. This tenderloin requires no marinating and is a quick cook on the smoker.

Few things in life compare to the sweet and tangy taste sensation of slow-smoked, baby back ribs, whether you like them competition-style or falling off the bone. Country-style pork ribs are not ribs at all. These Country-Style Pork Ribs are dry rubbed with a sweet and spicy blend, submerged in a sweet and tangy apple barbecue sauce and smoked low and slow. Like pork shoulder roasts, country-style ribs are inexpensive, Smoked Pork Ribs.

Facebook Pinterest Instagram Print. The membrane should start to separate from the ribs. If you can cut a large enough flap, you should be able to rip the membrane from the ribs. It is important to prepare the pork spare ribs the night before you are going to smoke them.

This will allow the rub to do its magic. Pick a rub you like or experiment with some spices. The goal of a rub is not to overpower the flavor of the meat, but to add flavor. Before applying the rub, wet the rack of ribs with olive oil or mustard.

This will help the rub stick. By wetting the ribs, the rub sticks well, and a great crust will form. Remove the spare ribs from the refrigerator about 45 minutes before cooking them so they are closer to room temperature.

The vinegar adds a good flavor and helps to tenderize the meat. Smoke the pork ribs at a consistent temperature of degrees F for about 1 hour per pound, but usually no more than 6 hours. Some people smoke a 5 pound rack of spare ribs for 4. Smoking them this way will produce a very tender rack of ribs. There is a thin, shiny membrane on the back the bone side of the ribs that should be removed. Use a knife to pry up a corner of the membrane, then grab it with your fingers or a paper towel and carefully pull it off of the entire rack of ribs.

By removing the membrane, your ribs will be more tender and will easily absorb that deliciously smoky flavor from the grill. A dry rub is a mixture of salt, dry spices and sometimes sugar. It brings a lot of flavor to your ribs and is best used alongside your favorite barbecue sauce. Unlike a sauce, however, a dry rub should be rubbed all over the ribs including the backside at least an hour before cooking them. It can even be rubbed in overnight.

There are plenty of varieties available in grocery stores, but it's alsoeasy to make your own dry rub. It doesn't matter which cooking method you're using: Barbecue sauce is an essential element of any great rack of baby back ribs.

However, a major mistake many people make when preparing ribs is putting on the sauce way too early, resulting in burned bits of sauce and undercooked meat.

For optimal results, brush your ribs with barbecue sauce during the last 30 to 40 minutes of cooking time not before. Start off by brushing on a few thin coats, always keeping an eye on the rack. That sugar in barbecue sauces will add beautiful caramelization and flavor, but if it cooks too long or at too high of a heat, it will burn.

Just before serving, it's OK to add even more sauce. There are several different ways to cook ribs to tender perfection, so the method is really all up to personal preference. No problem. Print Recipe Save to Pinterest. Begin by removing the membrane on the back of the ribs. Liberally season both sides of the ribs using the sweet rub, starting with the bone side.

Prepare your smoker for indirect smoking. Target temperature is between with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.