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Smoked BBQ Ribs

This document provides a recipe for smoked BBQ ribs, detailing the ingredients and preparation steps. It includes a dry rub mixture and instructions for smoking the ribs using hickory wood chips. The cooking process involves marinating, smoking, and finishing with BBQ sauce for optimal flavor.

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rcjohnson84842
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15 views1 page

Smoked BBQ Ribs

This document provides a recipe for smoked BBQ ribs, detailing the ingredients and preparation steps. It includes a dry rub mixture and instructions for smoking the ribs using hickory wood chips. The cooking process involves marinating, smoking, and finishing with BBQ sauce for optimal flavor.

Uploaded by

rcjohnson84842
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Recipe adapted from Eclectic Recipes.

Smoked BBQ Ribs

1 slabs pork back ribs, trimmed


Dry Rub Ingredients
1/4 c brown sugar
1 T smoked paprika
1 t onion powder
1 t garlic powder
1 t dried oregano
1 t dried thyme
1/2 t cayenne pepper
1 t kosher salt
1 t black pepper
Rib Ingredients
1/4 c, plus 1 T apple cider vinegar, divided
1/4 c bbq sauce
1 bag hickory wood chips

Mix all of the spices and sugar together in a small bowl. Rub the spices on the ribs, coating completely. Place ribs on
aluminum foil and add 1 T of apple cider vinegar. Wrap the ribs in the foil and refrigerate for a minimum of 1 hour,
or overnight.

Soak the hickory chips in water. Start the charcoal in the fire box, when it’s ashed over, add the hickory chips. Place
the ribs in the grill after the hickory chips are added. And every half‐hour add more hickory chips to the fire box to
maintain smoking. Every hour, brush the ribs with the 1/4 c apple cider vinegar. Smoke the ribs for 3 hours while
maintaining temperature between 250F‐275F.

After three hours, wrap the ribs in foil and brush with apple cider vinegar. Cook for another hour to an hour and a
half. Remove from foil and brush with bbq sauce. Cook over the heat source in the fire box for another 5‐10 minutes
per side until done. Serve immediately.

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