Smoked ribs are the perfect addition to a summer barbecue. If you’re looking for an effortless and delicious smoker recipe, look no further.
Smoking is like adding a magical touch to meats. The process may take a little longer, but trust us, the result is worth it. Now let’s take a look at how smoking can work wonders on these juicy ribs and enhance their flavor.
The beauty of roasting is its ability to give proteins an incredible depth of flavor. As the wood chips release their aromatic goodness, the meat absorbs them like a sponge, creating a symphony of smoky, earthy, and sometimes slightly sweet notes. Whether you employ hickory for a classic smoke or experiment with fruit trees like apple or cherry for a fruity accent, each type of wood brings its own unique character to the party.
Smoking doesn’t just add flavor; it also changes the texture of the ribs. Slow cooking at a low temperature breaks down the collagen and meat fat, keeping the smoked ribs tender and soggy. We’re talking about a melt-in-your-mouth experience. The smoky infusion and softening effect of the low and sluggish method create a grilling masterpiece that will keep you coming back for more.
Smoking meat is more than just a goal; it’s also about the journey. Relax, spend time with friends and family and let the tempting aroma of the smoker arouse your anticipation. Next time you fire up the smoker, remember that your taste buds will soon embark on a flavor adventure that will have your guests begging for a few seconds.
If you want to learn more about smoking-related nutrition, check out our latest blog!
Happy smoking, people!
3, 2, 1 Smoked Baby Back Ribs
Relax, spend time with friends and family and let the tempting aroma of the smokehouse whet your anticipation for these sizzling smoked ribs.
- 1 place the ribs on the baby’s back
- 2 spoon spice rub
- 1 cup Apple Juice
- 2 spoon Brown sugar
- 3 spoon salted butter
- 1/2 cup Barbecue sauce
-
Preheat the smoker to 180 degrees.
-
Prepare the ribs by removing the membrane from the bone side with a edged knife and trimming off excess fat.
-
Season both sides of the ribs with your favorite spice mixture. Be sure to apply it liberally to get the best flavor on your ribs.
-
Place the ribs on the smoker grill, bone side down, and smoke for three hours or until the internal temperature reaches 65 degrees.
-
After three hours, place a immense piece of aluminum foil on the counter and place the ribs on it, bone side up. Sprinkle the ribs with brown sugar and place slices of butter on top, then pour the apple juice over them. Carefully wrap aluminum foil around the ribs before returning the wrapped ribs to the grill.
-
Increase the smoking temperature to 225 degrees and simmer for two hours.
-
After two hours, remove from the grill and remove the ribs from the foil. Discard foil and liquid.
-
Apply the barbecue sauce with a brush and return to the grill, bone side down. Continue smoking for about an hour until the ribs reach 200 degrees.
-
Remove from the smoker and set aside for 15 minutes before serving.
Spice tip: For a basic rib seasoning, mix ¼ cup brown sugar with 1 teaspoon each of salt, pepper, garlic powder, and onion powder, and ¼ teaspoon each of celery salt and cayenne pepper.
Calories: 353kcalCarbohydrates: 29GProtein: 14GFat: 21GSaturated fat: 10GPolyunsaturated fat: 2GMonounsaturated fatty acids: 7GTrans fats: 0.4GCholesterol: 71mgSodium: 502mgPotassium: 345mgFiber: 1GSugar: 24GVitamin A: 411IUVitamin C: 1mgCalcium: 66mgIron: 2mg
