Smoked Pork Ribs

Sink your teeth into these fall-off-the-bone Smoked Pork Ribs, a smoky and tender barbecue classic crafted for flavor perfection. Coated in a flavorful homemade dry rub featuring brown sugar, paprika, and a touch of cayenne, these pork ribs are slathered with Dijon mustard to lock in the spices before being slow-cooked to juicy tenderness in a hickory-smoked embrace. With a triple-stage smoking process, including a foil wrap with apple juice for maximum tenderness, these ribs boast a delectable balance of smoky, sweet, and spicy. Perfect for large gatherings or weekend cookouts, this recipe guides you through the art of low-and-slow smoking for professional-grade results. Serve these succulent ribs hot with your favorite barbecue sauce and sides for a crowd-pleasing culinary experience.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 4

Ingredients

• 2 racks pork ribs
• 0.5 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 3 tablespoons Dijon mustard
• 0.25 cup apple juice
• 2 cups hickory wood chips

Directions

Step 1

Begin by preparing the racks of pork ribs. Remove the membrane from the back of each rack using a knife and paper towel for grip.

Step 2

In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and cayenne pepper to make the dry rub.

Step 3

Rub the Dijon mustard over both sides of the ribs to create a binding surface.

Step 4

Generously apply the dry rub mixture over both sides of the ribs, ensuring they are fully coated.

Step 5

Pre-soak the hickory wood chips in water for at least 30 minutes.

Step 6

Prepare your smoker. Preheat it to 225°F (107°C) and add the wood chips to the smoker box or directly onto the charcoal or heat source.

Step 7

Place the ribs in the smoker, bone side down, and allow them to smoke for about 3 hours.

Step 8

After 3 hours, remove the ribs and create a foil pouch, adding apple juice before sealing it to help tenderize the ribs.

Step 9

Return the foil-wrapped ribs to the smoker and cook for an additional 2 hours.

Step 10

Remove the ribs from the smoker and carefully unwrap the foil. Place them back into the smoker for a final 1-hour cooking period, allowing the bark to set.

Step 11

Remove ribs from the smoker and let them rest for about 10 minutes before slicing into individual ribs.

Step 12

Serve the smoked pork ribs warm, paired with your favorite barbecue sauce if desired.

Nutrition Facts

Serving size	(2728.9g)

Amount per serving	% Daily Value*
Calories	6375.7

Total Fat 479.2g	0%
Saturated Fat 170.4g	0%
Polyunsaturated Fat g
Cholesterol 1880mg	0%
Sodium 9806.1mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 7.6g	0%
Total Sugars 79.1g
Protein 422.6g	0%

Vitamin D 0IU	0%
Calcium 585.6mg	0%
Iron 26.7mg	0%
Potassium 5067.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 26.4%

Carbs: 6.2%