Best 2 Sweet Smoked Pork Ribs Recipes
Indulge in a tantalizing culinary journey with our irresistible Sweet Smoked Pork Ribs recipe. These fall-off-the-bone ribs are meticulously crafted with a blend of sweet and smoky flavors, tantalizing your taste buds with every bite. Embark on a sensory adventure as you explore the perfect harmony of sweet and savory, with a hint of smokiness that lingers on your palate. Discover the art of creating tender, juicy ribs, infused with a delectable glaze that caramelizes beautifully, resulting in a symphony of flavors. Our recipe guides you step-by-step, ensuring a flawless execution that will impress your family and friends. Prepare to elevate your grilling skills and savor the ultimate backyard barbecue experience with our Sweet Smoked Pork Ribs.
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SWEET SMOKED PORK RIBS
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 5h
Yield 10
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 22.8 g, Cholesterol 234.1 mg, Fat 59.2 g, Fiber 1.5 g, Protein 49 g, SaturatedFat 21.9 g, Sodium 284.2 mg, Sugar 18.1 g
SWEET SMOKED PORK RIBS RECIPE - (4/5)
Provided by á-31592
Number Of Ingredients 13
Steps:
- Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist. Cooking time. 3 hours minimum. We will be cooking low and slow at about 225°F, so allow 5 to 6 hours for St. Louis Cut (SLC) ribs and 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer, and if you use rib holders so they are crammed close to each other, add another hour. Country ribs are really not ribs, they are
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for smoking, but you can also use spare ribs or St. Louis-style ribs.
- Trim the ribs: Remove the membrane from the back of the ribs to help the smoke penetrate the meat.
- Season the ribs: Use a combination of spices and seasonings to flavor the ribs. A simple rub made with salt, pepper, garlic powder, and onion powder is a good place to start.
- Smoke the ribs: Smoke the ribs over low heat for several hours, or until they are tender and fall off the bone.
- Baste the ribs: During the last hour of smoking, baste the ribs with a mixture of honey, brown sugar, and apple cider vinegar to add flavor and moisture.
- Let the ribs rest: After the ribs are done smoking, let them rest for 10-15 minutes before serving.
Conclusion:
Sweet smoked pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can create ribs that are fall-off-the-bone tender and packed with flavor. So fire up your smoker and get started!
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