Smokrs Slow Smoked Pork Spare Ribs Food

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SLOW SMOKED PORK RIBS

2015-10-05



Slow Smoked Pork Ribs image

temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready.

Provided by Rita1652

Categories     Pork

Time 5h20m

Yield 8-16 serving(s)

Number Of Ingredients 12

Ingredients:

  • 8 lbs pork loin baby back ribs
  • 1/4 cup yellow honey mustard
  • 1/4 cup brown sugar
  • 1/3 cup paprika
  • 1/4 cup onion powder
  • 1/4 cup granulated garlic powder
  • 2 tablespoons dried parsley flakes
  • 1 -2 tablespoon chipotle chili pepper flakes
  • 1 tablespoon black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon salt

Steps:

  • Prepare ribs:.
  • Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
  • To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
  • Mustard Rub:.
  • Mix rub mixture together.
  • Then rub the mustard rub mixture over the entire surface of the ribs.
  • Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
  • Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
  • After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
  • To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
  • If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
  • Let ribs sit for 10 minutes before cutting into servings.

Nutrition Facts : Calories 1392.2, Fat 99.5, SaturatedFat 35.6, Cholesterol 381, Sodium 1412.7, Carbohydrate 19.9, Fiber 3.8, Sugar 9.2, Protein 106.9

SLOW SMOKED COUNTRY STYLE BBQ RIBS

2022-05-08



Slow Smoked Country Style BBQ Ribs image

What to do with your leftover BBQ country style ribs? Make a Johnson's Boucaniere "Techneaux Special" grilled cheese sandwich! Take a basic hamburger bun and cover each side with a slice of your favorite cheese, place some pulled rib meat in between and pour on some more BBQ sauce. Cook in a buttered pan or griddle or use a press to get the best results. This will be one of the best grilled sandwiches you will ever eat!

Provided by Food Network

Categories     main-dish

Time 8h

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients:

  • One 5-pound Boston pork butt, cut into country-style ribs
  • Your favorite spice rub, for coating ribs
  • Kansas City-style BBQ sauce (preferably without liquid smoke), for slathering on ribs
  • Apple juice, as needed, optional

Steps:

  • Prepare a smoker or set up a grill for indirect heat to 200 to 225 degrees F. I use oak wood for my smoke, but pecan or cherry wood also work well.
  • Rinse and then pat dry the ribs. Place in a rectangular pan and coat with a liberal amount of rub on all sides, shaking off any excess. Smoke or grill the ribs for 3 to 4 hours. If the grill or smoker becomes too hot, open the lid and spray the ribs with apple juice, otherwise do not open the lid. If you're looking, you're not cooking.
  • Remove the ribs, wrap in heavy-duty foil and cover tightly. Return to the smoker or grill for another 2 to 3 hours. Pour the BBQ sauce into a squirt bottle. Uncover the ribs and generously apply BBQ sauce. Reduce the temperature to 150 to 175 degrees F. Once the sauce has "melded" to the ribs, remove and let rest. That's it, good luck.

SLOW SMOKED PORK SPARERIBS

2020-03-05



Slow Smoked Pork Spareribs image

Pork spareribs are rubbed with a sweet and spicy dry rub, slowly smoked over red wine and fruits, then finished on the grill with a sticky barbeque sauce.

Provided by Charles B. Simpson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 8h55m

Yield 16

Number Of Ingredients 19

Ingredients:

  • ¼ cup kosher salt
  • ¼ cup packed brown sugar
  • ¼ cup paprika
  • 3 tablespoons ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon celery seed
  • 16 pounds pork spareribs
  • 1 apple, quartered
  • 1 orange, cut into wedges
  • 1 lemon, cut into wedges
  • 1 lime, cut into wedges
  • 1 onion, cut into wedges
  • 3 cups red wine
  • 3 cups water
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • ½ cup ketchup

Steps:

  • Combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside. Remove all heavy fat from the ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3 to 4 bone portions, cutting evenly between the ribs to leave some meat on each portion.
  • Rub the spice mixture into the rib portions front and back until all of the spice mixture has been used. Place the ribs into a resealable plastic bag, and refrigerate 4 hours to overnight. Letting the ribs sit overnight will give them the best flavor.
  • When ready to cook, fill the water pan of your smoker with the apple, orange, lemon, lime, onion, red wine, and water. If you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. Smoke with the wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.
  • Preheat an outdoor grill for medium-low heat, and lightly oil grate. Stir together the soy sauce, lime juice, and ketchup in a bowl to make the barbeque sauce; set aside.
  • After the ribs are fully cooked, remove them from the smoker, and brush them with the barbeque sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.

Nutrition Facts : Calories 878 calories, Carbohydrate 14.5 g, Cholesterol 240.1 mg, Fat 60.5 g, Fiber 2.3 g, Protein 59 g, SaturatedFat 22.1 g, Sodium 1923.5 mg, Sugar 8.5 g

Top Asked Questions

  1. How to smoke pork ribs in a smoker?
    Then rub the mustard rub mixture over the entire surface of the ribs. Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees.
  2. What kind of smoker do you need for pork spareribs?
    A chimney smoker with a water pan is ideal for this recipe. Pork spareribs are rubbed with a sweet and spicy dry rub, slowly smoked over red wine and fruits, then finished on the grill with a sticky barbeque sauce. A chimney smoker with a water pan is ideal for this recipe.
  3. How to cook pork ribs in a slow cooker?
    Spray your bake dish or slow cooker with non stick spray. Place the ribs into the dish, followed by the pineapple. Combine the Barbecue sauce, orange marmalade, garlic, lemon juice, lime juice, and liquid smoke. Mix until well combined. Pour the sauce over the ribs and pineapple, then cover. Oven: Bake on 375 F for 1 hour 45 minutes.
  4. What are pork spare ribs?
    Pork spare ribs are the full rack of ribs on the lower/belly side of a pig. Fattier than baby back ribs, spare ribs are the preference for BBQ restaurants because they have plenty of intramuscular fat to stay nice and juicy through the smoking process. St.

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