Easy Smoked Pork Ribs
ID: d1f2065f...
A simple 5-step recipe for tender, juicy smoked pork ribs with clean bite marks. Cooked at 225°F, regularly spritzed, and glazed with a rich mixture of butter, honey, and BBQ rub inside a foil wrap.
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🍳 Cooking Flow
Prep the ribs by removing or scoring the back membrane and seasoning generously with BBQ rub. → Smoke at 225°F for 2-4 hours, spritzing once an hour with apple juice. → Wrap the ribs tightly in heavy-duty foil with butter, honey, and rub, then return to the smoker for 1-1.5 hours. → Check for doneness around 200°F-206°F using a probe thermometer, rest, and slice bone-side up.
Cooking Steps
Brief Cooking Order
Prep the ribs by removing or scoring the back membrane and seasoning generously with BBQ rub. → Smoke at 225°F for 2-4 hours, spritzing once an hour with apple juice. → Wrap the ribs tightly in heavy-duty foil with butter, honey, and rub, then return to the smoker for 1-1.5 hours. → Check for doneness around 200°F-206°F using a probe thermometer, rest, and slice bone-side up.
Introduction
A simple 5-step recipe for tender, juicy smoked pork ribs with clean bite marks. Cooked at 225°F, regularly spritzed, and glazed with a rich mixture of butter, honey, and BBQ rub inside a foil wrap.
Step 1
Step 1: Remove the membrane on the back of the ribs using a paper towel to grip it. If it is too difficult to pull off, score it lightly with a knife.
Step 2
Step 2: Spritz a tiny bit of water on the ribs to help the spices dissolve, then generously apply your BBQ rub to both sides. Let the ribs sit for about 1 hour (maximum 2-3 hours) to let the seasoning adhere to the meat.
Step 3
Step 3: Preheat your smoker to 225°F. Place the ribs on the smoker and slightly squish both ends together to help them retain their shape and thickness. Smoke for 2 to 4 hours, spritzing them once every hour with apple juice to keep them moist.
Step 4
Step 4: When the ribs develop a dark mahogany color and reach an internal temperature near 160°F, prepare two sheets of heavy-duty aluminum foil. Lay down 2 tablespoons of butter, extra BBQ rub, and a long bead of honey. Place the ribs meat-side down on the mixture and wrap tightly.
Step 5
Step 5: Put the wrapped ribs back on the smoker at 225°F for 1 to 1.5 hours. Use a digital thermometer to probe the meat; they are done when they reach between 200°F and 206°F and the probe slides in with zero resistance. Let them rest, pour the foil juices back over the ribs, and slice bones-up.
Ingredients List
Important Notes
Temperature, color, and texture of the meat are much more important indicators of doneness than strict cooking times.
Do not let the raw seasoned meat sit for more than 2-3 hours before smoking, as the salt in the rub will start to cure the meat and alter the texture.
Always slice the ribs with the bones facing up so you can easily see the path for your knife.
Wrapping helps baste the ribs in fat and sugar, but overcooking them in the foil will make them mushy.
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