smoked ribs

Ingredients

• 6-8 lbs Pork Ribs (Spare Ribs or Baby Back Ribs)
• 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 tbsp Salt
• 2 tbsp Olive Oil
• Wood Chips (Hickory, Apple, or Cherry)

Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs using a butter knife. This is crucial for tenderness.
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 mixture all over the ribs, ensuring they are well covered.
4. Rest: Allow the ribs to rest for at least 30 minutes (or up to 2 hours) in the refrigerator. This allows the flavors to penetrate.
5. Prepare the Smoker: Preheat your smoker to 225-250°F (107-121°C).
6. Add Wood: Add your chosen wood chips to the smoker. Soak wood chunks in water for 30 mins prior for more smoke.
7. Smoke: Place the ribs on the smoker grate, fat-side up.
8. Cook: Smoke for 4-6 hours, or until the meat is falling off the bone.
9. Wrap (Optional): During the last hour of cooking, wrap the ribs in foil with a little butter or BBQ sauce to create a steam effect, making them even more tender.
10. Rest: Remove the ribs from the smoker and let them rest, wrapped in foil, for 15-20 minutes before slicing.

Notes

• Using a meat thermometer is highly recommended to ensure the ribs are cooked to 195-205°F (90-96°C).
• Don't overcrowd the smoker - aim for consistent heat distribution.
• For extra flavor, add a glaze of BBQ sauce during the last 30 minutes of cooking.
• Storing: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a low oven or skillet.
• Tools: Use a butter knife for removing the membrane. A meat thermometer is essential for accurate cooking.
• Baking Tip: A water pan in the smoker helps maintain consistent humidity, contributing to tender ribs.