Smoked Pork Ribs
also called ribs · rib plate · St. Louis cut ribs · st louis ribs · spare ribs · spareribs · dry ribs · wet ribs · bbq ribs · barbeque ribs
- Smokehouse
- serves 4
- recipe says 6 hr 15 min
- Smoked & Grilled
Three ways to read this recipe
The table
| Bring the smoker to 250°F (120°C) over hickory and hold it there | ||||
| 2 racks(St. Louis cut, 3 lb / 1.35 kg each)pork spare ribs | trim the membrane, rub | smoke 250°F (120°C) 3 hr | wrap, back in 2 hr | glaze for wet, dust for dry, set 45 min |
| 1 Tbsyellow mustard | ||||
| 3 Tbsdark brown sugar | ||||
| 2 Tbssmoked paprika | ||||
| 1 Tbskosher salt | ||||
| 2 tspcoarse black pepper | ||||
| 1 tspgarlic powder | ||||
| 1/2 tspcayenne | ||||
| 4 Tbs(55 g)unsalted butter | ||||
| 1/4 cup(55 g)dark brown sugar | ||||
| 2 Tbshoney | ||||
| 2 Tbscider vinegar | ||||
| 1/2 cup(120 mL)barbecue sauce | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
Before anything else
2trim the membrane, rub
4wrap, back in 2 hr
goes in with what step 3 made
5glaze for wet, dust for dry, set 45 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 5 hr 45 min1 of 4 steps gives no time
- Needs you
- none given
- If you get it wrong
- Forgiving — the forty-five minutes setting the glaze has no room in it, because barbecue sauce is sugar and it burns black
trim the membrane, rub
not timedfrom the start
smoke 250°F (120°C) 3 hr
3 hrwalk awayfrom the start
wrap, back in 2 hr
2 hrwalk away3 hr in
glaze for wet, dust for dry, set 45 min
45 minwalk away5 hr in
- you can walk away
- never timed
You'll need foil · smoker
Goes with
See how it is written
>> title: Smoked Pork Ribs
>> category: Smoked & Grilled
>> tags: pork, ribs, barbecue, smoker, low and slow
>> counters: Smokehouse
>> aka: ribs, rib plate, St. Louis cut ribs, st louis ribs, spare ribs, spareribs, dry ribs, wet ribs, bbq ribs, barbeque ribs
>> servings: 4
>> time: 6 hr 15 min
>> slack: forgiving — the forty-five minutes setting the glaze has no room in it, because barbecue sauce is sugar and it burns black
>> pairs-with: memphis-dry-rub, barbecue-sauce
Bring the #smoker{} to 250°F (120°C) over hickory and hold it there.
>> step: trim the membrane, rub
Pull the membrane off the bone side of @pork spare ribs{2%racks}(St. Louis cut, 3 lb / 1.35 kg each) and rub them with @yellow mustard{1%Tbs}, @dark brown sugar{3%Tbs}, @smoked paprika{2%Tbs}, @kosher salt{1%Tbs}, @coarse black pepper{2%tsp}, @garlic powder{1%tsp}, and @cayenne{1/2%tsp}.
>> step: smoke 250°F (120°C) 3 hr
Smoke @&(~1)rubbed ribs{} bone side down for ~smoke{3%hr}, until the meat has pulled back from the tips of the bones.
>> step: wrap, back in 2 hr
Wrap @&(~1)ribs{} in #foil{} with @unsalted butter{4%Tbs}(55 g), @dark brown sugar{1/4%cup}(55 g), @honey{2%Tbs}, and @cider vinegar{2%Tbs}, and cook them back for ~smoke{2%hr}.
>> step: glaze for wet, dust for dry, set 45 min
Unwrap @&(~1)wrapped ribs{}, brush them with @barbecue sauce{1/2%cup}(120 mL) for wet ribs or dust them with more rub for dry, and set the finish in the smoke for ~smoke{45%min}.