**Smoked Pork Side Ribs: A Journey Through Flavor**
Prepare to embark on a tantalizing culinary adventure with our collection of smoked pork side ribs recipes. From classic and timeless flavors to unique and innovative twists, these recipes guarantee a journey through a symphony of taste. Whether you prefer a sweet and tangy glaze, a spicy and bold rub, or a smoky and aromatic finish, our recipes have something to satisfy every palate. Discover the art of smoking pork side ribs, a technique that infuses the meat with an irresistible depth of flavor and fall-off-the-bone tenderness. Get ready to create memorable meals that will leave your taste buds craving more.
SMOKED PORK RIBS
If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
- Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
- Meanwhile, whisk together all glaze ingredients.
- After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
- After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
- When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
SMOKED BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
- Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
- About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
- Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
- Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
- How to prep your ribs:
- Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS
Fall-off-the-bone deliciousness!
Provided by How To Smoke
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 6h15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat smoker to 225 degrees F (110 degrees C).
- Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
- Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
- Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 26.3 g, Cholesterol 116.8 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 11 g, Sodium 959.9 mg, Sugar 17.1 g
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for smoking, but you can also use spare ribs. Baby back ribs are leaner and have a more delicate flavor, while spare ribs are more fatty and have a richer flavor.
- Prepare the ribs: Remove the membrane from the back of the ribs. This will help the smoke penetrate the meat and create a better flavor.
- Season the ribs: There are many different ways to season ribs, but a simple rub of salt, pepper, and garlic powder is a good place to start. You can also add other spices, such as paprika, cumin, or chili powder.
- Smoke the ribs: Smoke the ribs over indirect heat at a temperature of 225-250 degrees Fahrenheit for 2-3 hours, or until the meat is tender and pulls away from the bone.
- Glaze the ribs: Baste the ribs with a glaze during the last 30 minutes of cooking. This will help to caramelize the meat and create a delicious crust.
- Let the ribs rest: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will help the juices redistribute and make the meat more tender.
Conclusion:
Smoked pork side ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create ribs that are fall-off-the-bone tender and full of flavor. So next time you're looking for a crowd-pleasing dish, give smoked pork side ribs a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love