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Follow these directions to make the best smoked BBQ ribs you have ever had!
Preheat your smoker and adjust the box temperature to between 250 – 275 degrees. Be sure to use a water pan so they don’t dry out.
Start with a full rack of Pork Loin Back Ribs
Season them with the following rub:
½ cup black pepper
¼ cup salt (I use Pink Himalayan salt)
1 TBSP Chili Powder
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Smoked Paprika
NOTE: this will make much more rub than you will need for this recipe. I make larger quantities and use it on all my pork dishes.
Place the ribs in your smoker, close the lid and come back in two hours.
In two hours, check the ribs to see where they are in the process. The meat should be getting soft, and the bark forming on the outside. Spray them with apple cider vinegar.
Fifteen or thirty minutes later, wrap the ribs tightly in foil, and return to the smoker, maintaining the temperature for another two hours.
At four hours in, check the ribs for doneness by lifting them with a towel to see that they are flexible, but not soggy. When they bend easily and before they fall apart, they are done!
Let rest for 15 – 20 minutes before unwrapping, cut into 1, 2 or 3 rib sections according to your liking and enjoy!
Here are some links to the tools and equipment I use:
Bacon Grease Can: https://amzn.to/3b5qkn8
Deli Slicer: https://amzn.to/3rT5TAx
Measuring cups and spoons: https://amzn.to/3jGO30L
Oil Jar spouts: https://amzn.to/3rPIuQy
Vinyl Gloves: https://amzn.to/3d8rwZp
Salt Pig: https://amzn.to/3jJefaY
Instant Read Thermometer: https://amzn.to/3pdWIJe
Sony Cyber-shot camera: https://amzn.to/3d6k8hd
SanDisk 128GB Micro Memory Card: https://amzn.to/3u1gawv
SanDisk 32GB SD Memory Card: https://amzn.to/3b4pB5D
SD Card Reader: https://amzn.to/3aXOf7P
Note: If you purchase any of these items using the links provided, I will get a small commission, which does not affect the price you pay. Thank you!
Original of the video here