Smoked ribs. Read Customer Reviews & Find Best Sellers. Once ribs are done, brush a light layer of your favorite Traeger BBQ Sauce on the front and back of the ribs. Slice ribs in between the bones and serve with extra sauce.
Some people, however, like their ribs to be a little crispy on the surface. To do this, take the ribs out from the smoker and place them over a high, direct heat. This can be done over the fire in your firebox if your smoker has one, or on a gas grill. You can cook Smoked ribs using 13 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Smoked ribs
- It’s of Morton Nature's seasons.
- It’s of Yellow mustard.
- You need of Weber KC bbq dry rub.
- It’s of Brown sugar.
- You need of Spray butter.
- Prepare of Honey.
- Prepare 100 of % apple juice(not from concentrated).
- You need of St.Louis style ribs.
- Prepare of Sugar.
- You need of Vegetable Oil.
- Prepare of Apple cider vinegar.
- You need 1 of pray bottle.
- It’s of Aluminum foil (heavy duty gill).
You can add a glaze or sauce at this point if you wish. This recipe was designed to make baby back ribs that just fall off the bone. If you want the same tender results with St. Day of Cooking: Combine spices and rub over ribs and let sit in refrigerator for a few hours.
Smoked ribs step by step
- First rinse and remove the membrane from bone side of ribs (its the thin skin like film over the little bit of fat kinda like silver skin on deer meat) use a knife to get it started then the rest should easily pull rite off.
- Be generous and sprinkle the morton on all sides of your ribs. If you don't have mortons just use salt, pepper, onion powder, and garlic powder..
- Next rub yellow mustard across all sides. It will hold everything on to make a good bark.
- Then be very generous with the BBQ rub you want it to completely cover the mustard. Dont actually rub it on just shake over all sides..
- Place on your smoker furthest away from fire with thicker portion towards fire for 5 hr at 300 degrees.
- Mix in a spray bottle a cup of the apple juice about 2 tablespoons of oil 1/2 cup of vinegar and 1/4 cup of sugar. Adjust it to taste..
- Spray every 30 mins you want to keep them from being dry, just make sure you are mostly misting them so you don't spray the rub off..
- At hr 5 take the ribs off the grill spray with butter, lightly cover with brown sugar and drizzle honey over them..
- Grab a large peice of foil about 6 inches longer than the ribs i use heavy duty grill foil because it is wide. Place your ribs meat side down on your foil..
- Pour about 1/2- 1 cup of apple juice over the ribs. Fold the foil long ways then roll up the ends.
- Place back on grill for 1 hr.
- After the hr remove from foil and put back on grill bone side down for 30 mins to an hr. Depending on how you would like the outside bark to be..
- Be very careful when getting them off, if you have cooked them correctly and kept your temp at 300 they will fall apart. Hope you enjoy!🙂.
When you think of smoked ribs, people often see ribs dripping in sauce (which looks fabulous for commercials, but can absolutely drown out your pork rib flavor) – but these ribs are designed to be finger-licking fabulous either with no sauce, a crusted sauce-bark, or slathered in sauce – whatever you prefer! Smoking ribs is a slow process and should never be rushed. We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. They are a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal.
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