3-2-1 Smoked Ribs

    (1)
    6 hours 35 minutes

    This is a great starter recipe for smoking your own ribs at home. Once mastered it can become the foundation to your own secret rib recipe.

    BushCook

    6 people made this

    Ingredients
    Makes: 1 rack of ribs

    • 3 - Smoking
    • 1 rack pork ribs
    • 2 tablespoons mustard
    • 2 tablespoons Mexican chilli powder
    • 1 tablespoon paprika
    • 1 tablespoon brown sugar
    • 1 teaspoon sea salt
    • 1 teaspoon garlic salt
    • 2 - Wrapping
    • 1/4 cup apple juice
    • 2 tablespoons brown sugar
    • 30g butter
    • 1 - Finishing
    • 1 cup BBQ sauce
    • 1/2 cup apple juice

    Directions
    Preparation:15min  ›  Cook:6hours  ›  Extra time:20min resting  ›  Ready in:6hours35min 

    1. 3 - Smoking: Preheat a smoker to 105 degrees C (225 degrees F). Add 3 good sized chunks of hickory or wood of choice.
    2. Trim any messy flaps or similar off the ribs and remove the membrane. Rub the mustard into the ribs, then leave to rest while preparing the rub.
    3. Combine the chilli, paprika, brown sugar, sea salt, garlic salt, then combine well. Move to a shaker.
    4. Sprinkle the rub evenly over the ribs then leave to sit for 10 minutes to 2 hours.
    5. Place on the smoker and smoke for 3 hours.
    6. 2 - Wrapping: Lay out 2 sheets of foil to wrap the ribs. Add the ribs then cover with the apple juice, brown sugar and butter.
    7. Wrap the ribs and return to the smoker and cook for 2 hours.
    8. 1 - Finishing: Combine the BBQ sauce and apple juice to create a thin glaze.
    9. Remove the ribs from the foil and paint on the sauce. Return to the smoke until set. For a deeper finish this step can be repeated.
    10. Remove from the smoker and rest for 10 minutes before slicing and serving.

    See it on my blog

    More outdoor cooking recipes from BushCook

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (1)

    Reviews in English (1)

    homeboy
    by
    0

    They worked out well and where really tender.  -  15 Dec 2016

    Write a review

    Click on stars to rate