Smoke BBQ Pit: Top 50 Smoking Meat Recipes That Make Everything Taste Better (Rory's Meat Kitchen) by Rory Botcher

Author:Rory Botcher [Botcher, Rory]
Language: eng
Format: epub
Publisher: LTL Publishing
Published: 2016-06-08T22:00:00+00:00

Sweet smoked pork ribs

Ready after 5 hours, 6 servings

Ingredients

1 tablespoon paprika

2 tablespoon ground black pepper

2 tablespoons onion powder

¼ cup sugar

10 pounds of baby back pork ribs

¼ cup of packed brown sugar

2 tablespoons ground white pepper

1 tablespoon garlic powder

1 tablespoon ground cumin

1 cup apple juice

¼ cup barbecue sauce

¼ cup salt

1 tablespoon chili powder

Preparation

Make a dry rub in a small bowl by stirring together white sugar, black pepper, onion powder, chili powder, cumin, salt, 2 tablespoons brown sugar, white pepper, garlic powder and paprika.

Take your baby ribs and rub them with the spice mixture until all sides are covered.

Refrigerate the ribs while wrapped in a plastic wrap before cooking.

Place the wire racks well on the smoker and on the racks place the baby back ribs.

Get the smoker filled with grape, pear and apple and let the smoker be at 130 degrees Celsius and smoke for one hour.

Take the remaining brown sugar, apple juice and barbecue sauce and stir them together.

After the first one hour, use the sauce to brush the ribs in every 30 minutes.

Cook for up to about 4 hours, in other words, cook in the smoker and the meat is observed to shrink and they it is no longer pink.

In the last thirty minutes, before taking the meat out of the smoker, rub it once more with sauce.

When the ribs are ready, get them wrapped with aluminum foil allowing them to rest for 15 minutes. This is for the ribs to moisten by reabsorbing any juices left.

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