Lunch: The Ultimate Smoky, Sweet Ribs

Recipe by Pam Lolley For tender, juicy, fall-off-the-bone good barbecue ribs, fire up your smoker--or grill--for The Ultimate Smoky, Sweet Ribs. These ultimate ribs smoked the competition!

Ingredients

2 (2 1/2- to 3-lb.) slabs St. Louis-style pork ribs
Smoky Dry Rub
1 cup applewood smoking chips
Rib Braising Liquid
Sweet-and-Spicy Barbecue Sauce

Instructions

Rinse slabs, and pat dry. Remove thin membrane from back of each slab by slicing into it and pulling it off. (This will make ribs more tender.) Rub both sides of slabs with Smoky Dry Rub (about 3 to 4 Tbsp. per slab), pressing gently to adhere. Wrap each slab in plastic wrap, and chill 8 to 12 hours. Soak wood chips in water 30 minutes.
Prepare smoker according to manufacturer's directions, bringing internal temperature to 225 ° to 250 °; maintain temperature 15 to 20 minutes.
Drain wood chips, and place on coals. Place slabs, meat sides up, on cooking grate; cover with smoker lid.
Smoke slabs, maintaining temperature inside smoker between 225 ° and 250 °, for 3 1/2 hours.
Remove slabs from smoker. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (Foil should be large enough to completely wrap slab.) Bring up edges of foil to contain liquid. Pour half of Rib Braising Liquid over each slab. Tightly wrap each slab in foil. Return slabs, meat sides down, to smoker. Cook, covered with lid, 1 to 1 1/2 hours, checking for tenderness after 1 hour.
Remove slabs; unwrap and discard foil. Generously brush both sides of slabs with Sweet-and-Spicy Barbecue Sauce.
Return slabs to smoker, and smoke 20 minutes or until caramelized.

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