bbq ribs

Ingredients

• 6-8 lbs Pork Ribs (Spare Ribs or St. Louis Style)
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Brown Sugar
• 2 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper (optional)
• 1 tbsp Black Pepper
• 1 tsp Salt
• Wood Chips (Hickory, Apple, or Cherry)
• Water

Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs with a knife or spoon.
2. Make the Rub: In a bowl, combine apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
3. Coat the Ribs: Generously rub the spice mixture all over the ribs, ensuring they are fully coated.
4. Rest: Allow the ribs to rest for at least 30 minutes (or up to 2 hours) in the refrigerator to allow the flavors to penetrate.
5. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to the smoker and maintain a steady supply of smoke.
6. Smoke the Ribs: Place the ribs directly on the smoker grate.
7. Cook for 3-4 hours: Cook the ribs for 3-4 hours, or until the meat is tender and pulls away from the bones.
8. Wrap (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.
9. Check 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.
10. Rest: Remove the ribs from the smoker and let them rest for 15-20 minutes before slicing.

Notes

• Use a meat thermometer to ensure accurate cooking.
• For a crispier bark, increase the smoker temperature to 275°F (135°C) for the last hour of cooking.
• Don't overcook the ribs, as they will continue to become tender as they rest.
• Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days.
• To make a wet rub, add 1/2 cup of water to the spice mixture.