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RECIPES
THE BEST Smoked Ribs
4 lb. pork ribs
1 T. pepper
3 T. salt
1 T. paprika
1 T. sugar
1 T. onion powder
2 T. brown sugar
1 T. garlic powder
1 T. ground cumin
mesquite wood chips
1 T. chili powder
¼ c. barbeque sauce (or more to taste)
1. If there is a thin membrane on one side of the ribs, peel up a corner, and
using a paper towel to grip, pull the membrane off and discard. Cut the
meat into pieces about 3-4 ribs wide so they will fit easily in the smoker
(they’ll also be easier to serve this way).
2. In a small bowl, mix remaining ingredients except the wood chips and
barbeque sauce. Stir well – this is your “rub”.
3. Pat the ribs with water, then with the rub. Coat all sides well and place
in a shallow dish. Cover the meat tightly with plastic wrap and refrigerate
8 hours or overnight.
4. When ready to smoke, fill the charring cup full with dry mesquite chips
and add the cover. Put the rack in the smoker.
5. Do NOT rinse the ribs. Place them on the rack - you should use at least
two racks to fit all the ribs in the smoker – make sure there is space
between the racks for the smoke to circulate well. Cover with the lid.
6. COMBINE SMOKE for 4 hours (about 1 ½ hours on cold, then 2 ½ hours
on hot). When done, the meat should be pulling away from the bones
and have an internal temperature of 180°F. If the meat needs to cook
longer, set HOT SMOKE for 10-15 more minutes.
7. Using oven mitts, remove the rack with the ribs.
8. Serve with barbeque sauce and lots of napkins.
Serves 2-4
