{"product_id":"bbq-ribs","title":"bbq ribs","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e6-8 lbs Pork Ribs (Spare Ribs or St. Louis Style)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Apple Cider Vinegar\u003c\/li\u003e\n\u003cli\u003e1\/4 cup Brown Sugar\u003c\/li\u003e\n\u003cli\u003e2 tbsp Paprika\u003c\/li\u003e\n\u003cli\u003e1 tbsp Garlic Powder\u003c\/li\u003e\n\u003cli\u003e1 tbsp Onion Powder\u003c\/li\u003e\n\u003cli\u003e1 tsp Cayenne Pepper (optional)\u003c\/li\u003e\n\u003cli\u003e1 tbsp Black Pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp Salt\u003c\/li\u003e\n\u003cli\u003eWood Chips (Hickory, Apple, or Cherry)\u003c\/li\u003e\n\u003cli\u003eWater\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePrepare the Ribs: Remove the membrane from the back of the ribs with a knife or spoon.\u003c\/li\u003e\n\u003cli\u003eMake the Rub: In a bowl, combine apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.\u003c\/li\u003e\n\u003cli\u003eCoat the Ribs: Generously rub the spice mixture all over the ribs, ensuring they are fully coated.\u003c\/li\u003e\n\u003cli\u003eRest: Allow the ribs to rest for at least 30 minutes (or up to 2 hours) in the refrigerator to allow the flavors to penetrate.\u003c\/li\u003e\n\u003cli\u003ePrepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to the smoker and maintain a steady supply of smoke.\u003c\/li\u003e\n\u003cli\u003eSmoke the Ribs: Place the ribs directly on the smoker grate.\u003c\/li\u003e\n\u003cli\u003eCook for 3-4 hours: Cook the ribs for 3-4 hours, or until the meat is tender and pulls away from the bones.\u003c\/li\u003e\n\u003cli\u003eWrap (Optional): During the last hour of cooking, wrap the ribs tightly in aluminum foil with a little apple juice or broth to create a steaming environment and further tenderize them.\u003c\/li\u003e\n\u003cli\u003eCheck for Doneness: The ribs are done when the meat is very tender and easily pulls away from the bones. An internal temperature of 190-203°F (88-95°C) is ideal.\u003c\/li\u003e\n\u003cli\u003eRest: Remove the ribs from the smoker and let them rest for 15-20 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a meat thermometer to ensure accurate cooking.\u003c\/li\u003e\n\u003cli\u003eFor a crispier bark, increase the smoker temperature to 275°F (135°C) for the last hour of cooking.\u003c\/li\u003e\n\u003cli\u003eDon't overcook the ribs, as they will continue to become tender as they rest.\u003c\/li\u003e\n\u003cli\u003eStore leftover ribs in an airtight container in the refrigerator for up to 3-4 days.\u003c\/li\u003e\n\u003cli\u003eTo make a wet rub, add 1\/2 cup of water to the spice mixture.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43674097221729,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/bbq_ribs.jpg?v=1771641655","url":"https:\/\/www.pantribot.com\/products\/bbq-ribs","provider":"PantriBot","version":"1.0","type":"link"}