Perfectly Smoked Pork Ribs
"Thinking about smoked pork ribs? There’s no better food to make on a beuatiful day. Smoking is the process of exposing foods to smoke at temperatures of 200 degrees to 280 degrees Fahrenheit. Many meats, poultry, game, fish, and shellfish that are hot-smoked are also salt cured or brined. We suggest marinating ribs in a salty marinade for 2 up to 24 hours to help keep them juicy. Smoking as a cooking technique is as old as humankind itself. It was one of the first food preparation techniques and methods of preserving food we mastered. Today’s smokers are just and extension of that history."
NotesIf you want, you can add a cup of honey to the marinade mixture to tenderize the meat. The protease enzymes of honey break down protein into small peptides and amino acids. Thus, making the meat tender and flavorful.
Serves8
Preparation Time3 hr 30 min
Cooking Time3 hr
Ingredients
- 45 ounce rack Pork Loin Ribs
- 1 cup white vinegar (Marinade)
- 1 cup apple cider vinegar (Marinade)
- 2 teaspoon Worcestershire sauce (Marinade)
- 2 teaspoon soy sauce (Marinade)
- 1 teaspoon salt (Marinade)
- 2 teaspoon mustard powder (Marinade)
- 1 teaspoon garlic powder (Marinade)
- 1 teaspoon onion powder (Marinade)
- 1 cup fresh sage (Marinade)
- 5 bay leaves (Marinade)
- 1 tablespoon pepper
Instructions
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Preheat the smoker to 275 degrees Fahrenheit.
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Remove the membrane from the ribs.
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Slide a dull knife under the membrane and over a bone at one end of the rack.
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Lift and loosen the membrane until it pulls away.
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Grab the edge of the membrane and pull it off.
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The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
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In a medium bowl, combine the marinade ingredients.
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Place the rack of ribs in large baking pan and pour the marinade over it.
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Be sure all of the meat is covered.
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Marinate for at least 2-3 hours and up to overnight.
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Add your favorite wood chips to the smoker.
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Smoke at 275 degrees Fahrenheit for 2 hours and a half.
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Baste and finish in the oven
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Baste all sides of the ribs in the barbeque sauce and place it on a sheet pan on the upper rack.
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Roast for 30 minutes, basting every 15 minutes with barbecue sauce.
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Let it rest for 20 minutes
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Serve with a side of barbeque sauce, dill pickles, sliced onion, and sliced white bread.