Teresa's Recipes
Smoked Ribs
Indulge in the ultimate BBQ experience with these mouthwatering smoked ribs. Tender, juicy, and infused with a rich smoky flavor, these ribs are a celebration of grilling culture. Originating from the Southern United States, where barbecue is an art form, this recipe combines traditional methods with a deep appreciation for flavor. Perfect for summer cookouts or family gatherings, these ribs are sure to impress everyone at the table!
Ingredients
- 2 racks Pork ribs
- 1 tablespoon Salt
- 1 tablespoon Black pepper
- 1/4 cup Dry rub seasoning
- 2 cups, soaked in water for 30 minutes Wood chips (hickory or applewood)
- 1 cup, homemade or store-bought Barbecue sauce
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Calories: 400
- Fat: 30g
- Carbs: 10g
- Protein: 30g
- Sodium: 800mg
- Sugar: 8g
Instructions
- Preheat your smoker to 225°F (107°C).
- Prepare the ribs by removing the membrane from the back. Use a knife to gently slide underneath the membrane and pull it off for better seasoning absorption.
- Generously season both sides of the ribs with dry rub seasoning, salt, and black pepper, ensuring an even coating for maximum flavor.
- Soak the wood chips in water for at least 30 minutes, then drain. Place the soaked wood chips in the smoker box or directly on the coals.
- Place the ribs on the smoker grates, bone side down, ensuring they are not touching each other.
- Close the smoker and let the ribs smoke for 3 hours. Resist the urge to open the smoker too often to maintain the heat and smoke.
- After 3 hours, brush the ribs with barbecue sauce and continue smoking for another 2 hours.
- In the final hour, brush the ribs with more barbecue sauce and smoke for an additional hour, or until the ribs are tender and the internal temperature reaches 195°F (91°C).
- Once done, remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Tips
- For extra flavor, try marinating the ribs overnight with the dry rub.
- Feel free to experiment with different wood chips for varying levels of smokiness.
- Serve with coleslaw and cornbread for a classic BBQ meal.