ribs 3

This is a guaranteed recipe that will give you the authentic fall off the bone smoked ribs.  The secret to making awesome ribs is the prep and the cook time.  You need a good rub to let them get good and seasoned and of course preparing your smoker is key.  You have to cook them 3 hours minimum and 4 to 5 hours for the larger ribs (St Louis Cut).  You need to set up your smoker with what is called a 2 zone or indirect heat.  I have a large rectangular smoker where I heat the coals and put them on 1 side creating the heat and put my ribs on the other side in the indirect heat.  You want the temperature inside the smoker to be about 225 degrees.  The other key to a successful rack of ribs is using good hickory smoking chips.  You soak the chips in water and put them over the coals and smoke for only about 45 minutes total.  You don’t want to over smoke the ribs.  You just want to smoke them enought to get a good smoke ring on them.   Remember, the key to anything you cook on a smoker is low and slow.  Its very important to remove the membrane before preparing your ribs.  This is the thin skin on the back of the ribs.  If you don’t your seasonings will not soak into the ribs.

Rib Rub Ingredients:

1/2 cup brown sugar
1/4 cup paparika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon allspice
2 tablespoons black pepper
2 tablespoons cayenne pepper
Mix ingredients together and rub all over the ribs.  Wrap in tin foil or clear wrap and let sit over night in refrigerator.
Prepare your smoker so it is close to 225 degrees.  If using a gas grill only light the side burners and leave the middle for the ribs.  Place the ribs in the smoker and let them go low and slow.  The last hour you can start to glaze with your favorite barbecue sauce and add the wood chips.  My favorite is Stubbs Original.  Your ribs when done should have an internal temperature of about 165 degrees.  After your ribs are done you should remove and let them rest about 10 to 15 minutes before cutting them apart.  



3 thoughts on “MY AWESOME SMOKED RIBS”

  1. Hey Jay I never gave it much thought but I don’t use any salt on my ribs so to answer your question no I don’t use any.

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