{"product_id":"smoked-ribs","title":"smoked ribs","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e6-8 lbs Pork Ribs (Spare Ribs or Baby Back Ribs)\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 tbsp Salt\u003c\/li\u003e\n\u003cli\u003e2 tbsp Olive Oil\u003c\/li\u003e\n\u003cli\u003eWood Chips (Hickory, Apple, or Cherry)\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 using a butter knife. This is crucial for tenderness.\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 mixture all over the ribs, ensuring they are well covered.\u003c\/li\u003e\n\u003cli\u003eRest: Allow the ribs to rest for at least 30 minutes (or up to 2 hours) in the refrigerator. This allows the flavors to penetrate.\u003c\/li\u003e\n\u003cli\u003ePrepare the Smoker: Preheat your smoker to 225-250°F (107-121°C).\u003c\/li\u003e\n\u003cli\u003eAdd Wood: Add your chosen wood chips to the smoker. Soak wood chunks in water for 30 mins prior for more smoke.\u003c\/li\u003e\n\u003cli\u003eSmoke: Place the ribs on the smoker grate, fat-side up.\u003c\/li\u003e\n\u003cli\u003eCook: Smoke for 4-6 hours, or until the meat is falling off the bone.\u003c\/li\u003e\n\u003cli\u003eWrap (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.\u003c\/li\u003e\n\u003cli\u003eRest: Remove the ribs from the smoker and let them rest, wrapped in foil, for 15-20 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUsing a meat thermometer is highly recommended to ensure the ribs are cooked to 195-205°F (90-96°C).\u003c\/li\u003e\n\u003cli\u003eDon't overcrowd the smoker - aim for consistent heat distribution.\u003c\/li\u003e\n\u003cli\u003eFor extra flavor, add a glaze of BBQ sauce during the last 30 minutes of cooking.\u003c\/li\u003e\n\u003cli\u003eStoring: 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.\u003c\/li\u003e\n\u003cli\u003eTools: Use a butter knife for removing the membrane. A meat thermometer is essential for accurate cooking.\u003c\/li\u003e\n\u003cli\u003eBaking Tip:  A water pan in the smoker helps maintain consistent humidity, contributing to tender ribs.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43676681142369,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/smoked_ribs.jpg?v=1771734232","url":"https:\/\/www.pantribot.com\/products\/smoked-ribs","provider":"PantriBot","version":"1.0","type":"link"}