Classic Smoked Pork Ribs

Preparation (30 minutes)

Start by removing the membrane from the back of the ribs. This ensures better seasoning penetration and tenderness. Use a paper towel to grip the membrane and peel it off in one piece.

Creating the Dry Rub

In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, black pepper, and cayenne pepper. Mix thoroughly until well combined.

Seasoning the Ribs

Generously coat both sides of the ribs with the dry rub, massaging it into the meat. For best results, wrap the seasoned ribs in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Preparing the Smoker

Preheat your smoker to 225°F (107°C). Add soaked apple wood chips to create aromatic smoke. Maintain consistent temperature throughout the cooking process.

The Smoking Process

Place ribs meat-side up on the smoker grates. Smoke for 3 hours without opening the smoker. After 3 hours, spritz the ribs with apple cider vinegar every hour.

The 3-2-1 Method

Continue smoking for another 2 hours, then wrap the ribs in aluminum foil with a bit of butter and brown sugar. Cook for 2 more hours, then unwrap and smoke for a final hour until the internal temperature reaches 195°F (90°C).

Resting and Serving

Remove ribs from smoker and let rest for 15 minutes before cutting. The meat should be tender enough to pull apart easily with your hands.

Chef’s Tips: The key to perfect ribs is patience and consistent temperature. Don’t rush the process – low and slow is the way to go!