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.
If you don’t have a smoker, you can also use a covered outdoor barbeque grill that has been adapted with a drip pan of water placed beneath the meat. The wood chips are put directly on the burning charcoal to create the smoke. If you have a gas grill, put the chips on the grate in aluminum foil and in the hottest part of the grill.
There are different types of wood chips that you can use for this recipe. Some people prefer cherry, but we used apple. Mesquite is nice too and gives a more intense flavor.
If 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.
You can pair this smoked ribs with a delicious baked potato gratin.
Wines are always a great pairing with smoked meats! Enjoying a smoked pork ribs with medium-bodied red wines are always a great choice! Here are our top suggestions:
- Cabernet Franc
- Cotes du Rhone Blend.
Perfectly Smoked Pork Ribs
Save to BigOven
3 hours, 30 minutes
6 hours, 30 minutes
- 45 oz rack Pork Loin Ribs
- 1 cup white vinegar (Marinade)
- 1 cup apple cider vinegar (Marinade)
- 2 tsp Worcestershire sauce (Marinade)
- 2 tsp soy sauce (Marinade)
- 1 tsp salt (Marinade)
- 2 tsp mustard powder (Marinade)
- 1 tsp garlic powder (Marinade)
- 1 tsp onion powder (Marinade)
- ¼ Cup fresh sage (Marinade)
- 5 bay leaves (Marinade)
- 1 Tbsp pepper
- Preheat the smoker to 275 degrees Fahrenheit.
- Remove the membrane from the ribs.
- Slide a dull knife under the membrane and over a bone at one end of the rack.
- Lift and loosen the membrane until it pulls away.
- Grab the edge of the membrane and pull it off.
- The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
- In a medium bowl, combine the marinade ingredients.
- Place the rack of ribs in large baking pan and pour the marinade over it.
- Be sure all of the meat is covered.
- Marinate for at least 2-3 hours and up to overnight.
- Add your favorite wood chips to the smoker.
- Smoke at 275 degrees Fahrenheit for 2 hours and a half.
- Baste and finish in the oven.
- Baste all sides of the ribs in the barbeque sauce and place it on a sheet pan on the upper rack.
- Roast for 30 minutes, basting every 15 minutes with barbecue sauce.
- Let it rest for 20 minutes
- Serve with a side of barbeque sauce, dill pickles, sliced onion, and sliced white bread.
| Amount Per Serving: |
| Calories || 349.98 kcal |
| % Daily Value* |
| Total Fat 20.83 g || 32% |
| || Saturated Fat 7.27 g || 36.4% |
| || Trans Fat 0.0 g || |
| Cholesterol 100.46 mg || 33.5% |
| Sodium 460.54 mg || 19.2% |
| Total Carbohydrate 4.56 g || 1.5% |
| || Dietary Fiber 2.08 g || 8.3% |
| || Sugars 0.42 g || |
| Protein 32.36 g || |
| Vitamin A 1.83 % || Vitamin C 3.03 % |
| Calcium 11.05 % || Iron 15.97 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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