When you think of smoked foods one of the first things that come to mind is smoked bbq ribs. I have yet to meet someone who doesn’t enjoy this recipe. It’s very easy so those who are new to the smoking game should have very little difficulty replicating the delicious pork ribs you see above.
Notice that this recipe uses a modified version of the 3-2-1 methods. This is a very easy recipe that requires limited work yet results in amazing fall-off-the-bone BBQ.
- Remove the pork ribs from the package and give it a good rinse underwater. Pat the ribs dry with paper towels.
- Flip the rack of ribs over and remove the silvery membrane. I use a small sharp knife to work the membrane up on the edge and then use ripped it off in entirety. *this step is crucial to avoid rubbery ribs.
- Once you remove the membrane, rub the ribs with mustard with a generous amount of BBQ rub. For this recipe, I used a store-bought rub Grill Mates Barbecue Rub and a homemade blend of the grill mates rub and quarter cup of brown sugar.
- Warm-up your smoker to 250 degrees and place the ribs directly on the rack. We’re aiming for a done temperature of 190 degrees. It will take about 3 hours.
- After letting the ribs smoke for 2 hours you’ll want to wrap each of them in foil and put them back on the smoke for 2 more hours.
- Remove the ribs from the foil and start basting the ribs with your sauce of choice. I use Sweet Baby Ray’s BBQ sauce. It’s by far my family’s favorite mass-produced BBQ sauce.
- Continue to smoke the ribs for another hour or until you hit the coveted 190 degrees. Once you see the bones poking out of the ends of the meat you know you’re getting real close.
- Carve up the ribs and serve. I told you these were super easy. Enjoy!
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