Smoked Ribs

Ingredients

Pork ribs

2 racks

Salt

1 tablespoon

Black pepper

1 tablespoon

Dry rub seasoning

1/4 cup

Wood chips (hickory or applewood)

2 cups, soaked in water for 30 minutes

Barbecue sauce

1 cup, homemade or store-bought

Instructions

1. Preheat your smoker to 225°F (107°C).
2. 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.
3. Generously season both sides of the ribs with dry rub seasoning, salt, and black pepper, ensuring an even coating for maximum flavor.
4. 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.
5. Place the ribs on the smoker grates, bone side down, ensuring they are not touching each other.
6. 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.
7. After 3 hours, brush the ribs with barbecue sauce and continue smoking for another 2 hours.
8. 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).
9. Once done, remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.