In this video we’ll show you how to smoke pork ribs for beginners made easy!
I’ll show step by step how nail some pork ribs, we’ll go through the smoking setup, the trimming, what rubs I like to use and everything up until the final slice and taste! This step by step video will help you NAIL your next rack of pork ribs!
This is a perfect pork ribs video for beginners or if you are new to smoking meat.
One thing I made a little bit of a mess of in the video is taking off the bottom membrane, make sure you get the knife right up further to the top of the bone and you’ll be able to hopefully peel that membrane off in one shot! (It’s been a while since i’ve done it :P). Make sure you use a butter knife too, anything sharp will just slice through the membrane if you aren’t careful. If you really want, you don’t have to remove it anyways.
When setting up my drum smoker, i like to wait until the firelighter has burnt out and my charcoal/briquettes have caught light. Then i’ll shut the lid, open up all my vents and wait until it reaches about the 200F mark. Once it gets there, i’ll shut my intake vent down to about 1/4 open. I’ll leave my top vent wide open and just control my temperature via the intake. If i need it hotter, i’ll open it up more, if i need the temperature to drop, i’ll slowly close it down more. Never close it down too quick or completely during the cook, or you’ll choke your fire and it’ll put off a heap of nasty thick, white smoke. I always wait until i have a clear/thin blue smoke coming out before i put meat in my smoker too.
Also, the 3-2-1 method you might have heard of for pork ribs, it will work sometimes, but this method will guarantee great ribs every time. The 3-2-1 method is WAY too long if you only have a small, not so meaty racks of ribs. If you follow this method, you’ll get great pork ribs more consistently. Smoke them until the rub has set and you are happy with the colour, wrap them up until they are tender (check every hour, it might take 1 hour, it might take 3 depending on the thickness of your ribs), you’ll be looking for an internal temperature of around 205F-210F and for no resistance when probing around, then the final 15-30 minutes you want to remove them from the wrap, place them back meat side up and give them a sauce. So it might be a 2-2-0.5, it might be a 1.5-3-0.25 method, you can’t really put a time on it, just smoke to colour, wrap until tender and sauce at the end. If you want even more flavour in your ribs, try injecting them!
Feel free to use your own favourite rubs and sauces, but we seriously can’t recommend @Kosmo’s Q BBQ & Grilling products enough!
We used the @Oklahoma Joe’s Smokers Bronco Drum in this video. This is probably our favourite BBQ at the moment. It’s so versatile, efficient and easy to use.
If you like the video, give it a thumbs up. If you liked it and learnt something from it, then give our channel a subscribe and we’ll send you a notification when we upload a new video!
Then come check our socials out! Linked below!
facebook.com/lownslowbasics
instagram.com/lownslowbasics
Thanks for watching everyone, hope you enjoyed!
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
