5 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Great post! Thanks. A little twist on the standard 3 - 2 - 1 method which gives a little more smoke flavor. Always turns out nice and juicy. Try adding a little apple juice in the foil during the second step for a little extra steam and sweetness. If your temp comes up to 225 you're still good too just not over that. Good to see some posts for real smoked ribs for a change instead of the "bake at 350 degrees for 2 hours... ribs will fall off the bone" posts that turn out tasteless leather ribs. As far as ribs go patience is truly a virtue and well worth the wait.

1 person found this helpful. Was it helpful to you? [Yes] [No]
hoosiersmoker June 05, 2013

Perfect. Used with St Louis Pork Ribs on the smoker.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Charmie777 September 06, 2010

Great tasting recipe. Tried it in my homemade smoker and great compliments on the flavor itself. I did spray some apple juice before the tin foil. I would reccomend using this recipe with the 3-2-1 method as the ribs were not fall off the bone after the 5 hours. Overall great tasting recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Anonymous April 19, 2015

This recipe ticked all the boxes for me.

0 people found this helpful. Was it helpful to you? [Yes] [No]
b.wood1 January 05, 2015

i usually use 2 parts brown sugar to 2 parts cajun seasoning as my rub. i had never tried adding mustard but it gave it a nice sharp flavor

0 people found this helpful. Was it helpful to you? [Yes] [No]
fswric July 21, 2009
Slow Smoked Pork Ribs