Smoked BBQ Pork Ribs
Kicking off the Smoked Dinner Series is my recipe for Smoked BBQ Pork Ribs. To preface this, I am using a legit smoker to make this magic happen. If you don’t have one, you can check mine out in this video. If you don’t have one and don’t want one, there are plenty of ways to cook ribs without a smoker. But, I won’t lie. My Green Mountain Grill is ridiculously awesome. No, they’re not paying me to say that. I bought one with my hard-earned money and it’s fool-proof simple thanks to modern technology. Wi-fi temperature readings, even temps, it’s pretty awesome and it made these ribs:
There are a bazillion different opinions when it comes to smoking meats. Temps, rubs, techniques, sauces, etc…everyone’s an expert in their own tastes. This is how I like my ribs. If you like ’em saucy, sauce ’em up. If you want them literally falling off the bone, cook ’em longer. It’s all a matter of taste and opinion in the world of smoked ribs, and BBQ in general.
But, it is generally agreed that the 3-2-1 method for ribs is the way to go. Three hours in the smoker uncovered, two hours in the smoker in tin foil and then a final hour uncovered in the smoker, all at 185F. This gives you enough doneness, but not over done, enough smoke, but not too much, enough bark but enough moisture.
If you’ve got questions about BBQ, feel free to holler. I may not have all of the BBQ answers, but I know enough experts to get all of the nitty gritty smokin’ details.
[tasty-recipe id=”6897″]
*Spice rub recipe is an original from JoanieSimon.com.
