Smoked Pork Ribs - The Long Way (but the best way)
I have stolen from some of the best on this one. I have been making these for a few years and been optimizing it from the first time I watch Heath Riley demonstrate how to make the competition ribs. Heath is a BBQ god that I purchase rubs, sauces and other products. If you haven't seen his video you should: https://www.youtube.com/watch?v=Hy5wnwuIZ2M
Pit Master defaulted to hickory; swap to your favorite hardwood.
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Ingredients
Serves 8
- 1 cup Yellow Mustard🔗 French's Classic Yellow Mustard
- Heath Riles BBQ Honey Chipotle Rub🔗 Heath Riles Honey Chipotle Rub
- Heath Riles BBQ Garlic Jalapeno Rub
- Heath Riles BBQ Pecan Rub🔗 Western Premium Pecan Smoking Chunks
- 4 ft butcher paper per rack🔗 Oren International Pink Butcher Paper (Unwaxed, 18")
- 1 cube of butter
- 1 cup Heinz Carolina Vinegar Style BBQ Sauce🔗 Heath Riles Sweet BBQ Sauce
- 3 cups Apple Cider Vinegar🔗 Bragg Organic Apple Cider Vinegar (32 oz)
I love this recipe. It takes a while but it's worth every minute. I have stolen a lot of this from Heath Riley and other Youtube giants but have added a few steps from more traditional rib smoking. I prefer baby back but you can use the same technique with st. Louis style. If you need a dry rub there is one here on the site you can check out. <a href="https://www.theturkeyleg.com/recipe/pork-dry-rub/"> Dry Rub </a>
Method
- 0hStep 1
Preheat Smoker (hickory wood chips) to 225 F (107 C). Poor (3 cups) Apple Cider Vinegar into the water tray in your smoker. Remember your goal is to build layers on layers of flavors. The texture is also critical as you go through the steps.
- 0.81hStep 2
Put a thin layer of mustard on the one side of the ribs. Place a thin layer of 1) Heath Riles BBQ Garlic Jalapeno Rub 2)Heath Riles BBQ Pecan Rub 3)Heath Riles BBQ Honey Chipotle Rub In that order. Pat down the ribs to ensure the spices stick.
- 1.63hStep 3
Flip the ribs over repeat steps: A thin layer of seasoning in this order. 1) Heath Riles BBQ Garlic Jalapeno Rub 2)Heath Riles BBQ Pecan Rub 3)Heath Riles BBQ Honey Chipotle Rub Pat down the ribs to ensure the spices stick.
- 2.44hStep 4
Place the ribs in the smoker. We will be cooking them for ~3 hours. Building a solid bark on the outside. Basically cooking them until the seasoning is coated on and doesn't come off when you touch it with your finger.
- 3.25hStep 5
Melt the butter in the microwave. Ensure it's not to hot just melted enough to pour over the ribs. Wrap the ribs in butcher paper with 2 tbsp of butter per rack of ribs.
- 4.06hStep 6
Place ribs back in the smoker. Cook for another 2 hours or an internal temperature of 198 F (92 C) - 200 F (93 C) degrees.
- 4.88hStep 7
Pick your favorite wet BBQ sauce. I like Heinz Carolina Vinegar if you're not making your own. I prefer vinegar-based sauces but pick your favorite. Remove the ribs from the smoker that are @ temperature. Put a thin layer of sauce on both sides of the ribs. Don't over sauce.
- 5.69hStep 8
Place the ribs back uncovered in the smoker for another 1 hour. Remove after the sauce starts getting tacky (forms a more solid texture and starts to dry to the meat).
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get it on AmazonWesternPremium Pecan Smoking Chunks
Pecan softens hickory's punch — Carolina pulled-pork people swear by it. Mellow, slightly sweet smoke.
- Get it on AmazonHeath RilesHoney Chipotle Rub
Sweet up front, a slow smoky burn behind it. Good on pork, chicken, wings.
sweet + spicy - Get it on AmazonBraggOrganic Apple Cider Vinegar (32 oz)
Spritz mix, Carolina mop, vinaigrettes. Raw + unfiltered, the bottle pitmasters reach for.
First published at https://www.theturkeyleg.com/recipe/smoked-pork-ribs-the-long-way-but-the-best-way/ · brought into the new pit by the Pit Master.