1/7 Photos of Slow Smoked Pork Ribs
5 hrs 20 mins
temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready.
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Units: US | Metric
- 8 lbs pork loin baby back ribs
- 1/4 cup yellow honey mustard
- 1/4 cup brown sugar
- 1/3 cup paprika
- 1/4 cup onion powder
- 1/4 cup granulated garlic powder
- 2 tablespoons dried parsley flakes
- 1 -2 tablespoon chipotle chili pepper flakes
- 1 tablespoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1Prepare ribs:.
- 2Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
- 3To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
- 4Mustard Rub:.
- 5Mix rub mixture together.
- 6Then rub the mustard rub mixture over the entire surface of the ribs.
- 7Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
- 8Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
- 9After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
- 10To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
- 11If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
- 12Let ribs sit for 10 minutes before cutting into servings.
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Nutritional Facts for Slow Smoked Pork Ribs
Serving Size: 1 (243 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1392.2
- Calories from Fat 895
- Total Fat 99.4 g
- Saturated Fat 35.6 g
- Cholesterol 381.0 mg
- Sodium 1412.6 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 3.7 g
- Sugars 9.1 g
- Protein 106.8 g