Amazing Pork Ribs on the Smoker
- 1 rack of pork ribs, spares or baby backs
- 1/2 cup Brown Sugar
- 1/8 cup Paprika
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Salt
- 1 tablespoon Course Black Pepper
- 1 teaspoon red pepper, adjust to taste
- 1/4 cup Honey
- 1 squeeze bottle Butter
- Mix your dry ingredients together in a plastic bag or a small food processor.This will be our rub. Add the red pepper to taste but remember that pork is not a meat that works well with a lot of heat.
Preparing the Ribs
To prepare the ribs first remove the membrane from the back of the ribs. The membrane is the thin white strip on the bottom of the ribs as shown in the above picture. The membrane has no flavor and is impossible to bite through. To remove this you want to use a butter knife to get under one corner between the membrane and the bone. If needed use a paper towel to help with your grip as you remove the entire strip.
- Coat the ribs on both side with the rub we mixed up earlier making sure to cover the edges. Allow the ribs to sit for up to an hour to absorb the rub.
- Place the ribs in a preheated smoker at 240 degrees meat side up. Once an hour you can use a spray bottle to wet down your ribs with water or apple juice. After about three and a half hours the ribs should be at or about 165 degrees internal temp.
- Place the ribs meat side up on aluminum foil and sprinkle them with your remaining rub. Drizzle the meat side of the ribs with honey and butter and wrap tightly in foil. Place ribs back on the smoker for an hour and a half or until they have an internal temperature of 190 degrees.
Allow the ribs to rest for fifteen minutes while still wrapped in foil. Slice the ribs directly in the middle of each bone to allow your guests a great bite of meat from any direction.
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