Easy-Delicious Smoker Pork Ribs

Plan on ½ rack per person if there are other meats

Smoker time is ~4-6hrs depending on rack size

Can be done in your kitchen oven!

Scroll down for how-to photos

INGREDIENTS

• Pork Rib Racks
  • Larger Meatier Racks ~0.9-1.5Kg/Rack, typically Spare Ribs or St Louis cuts from the lower belly ribs
  • Smaller Racks ~0.5-0.9Kg/Rack, typically Baby Back ribs from near the spine
• Bottle of Smoke Haus smoke-roasted BBQ Sauce
• Darling Fresh Smoke Haus Rub, ~25g/kg ribs. We recommend our Sweet Onion Pepper rub
• Basting brush
• Butcher paper or alfoil

PREPARATION – 30min

• Remove ribs from fridge to warm up
• Fire up the smoker to pre-heat.
• Pat dry with paper towel
• Remove membrane on bony side, use a butter knife to lift and pinch membrane with your thumb. Dry knife and thumb with paper towel to avoid slipping.
• Baste with a light coat of BBQ sauce
• Sprinkle your Rub evenly from ~15cm height, both sides (with less on the bony side), and rub in.

SMOKER – 4-6hrs depending on rack size

• Heat smoker to 110-120degC (230-250degF)
• Place a water pan in the smoker, and top up as needed. Wet smokers smoke better
• Place ribs on the smoker meaty side up and follow the table for the size ribs you have.

• Smoke uncovered for stage 1, after 2 hours spritz the top with cloudy apple juice if not wrapping.
• At the end of stage 1, spritz generously with apple juice, then wrap and return to smoker for stage 2
• At the end of stage 2, unwrap, brush with BBQ sauce, and smoke meaty side up for stage 3

SERVE

• At the end of stage 3, lightly brush with BBQ sauce, and slice to desired size
• Serve and enjoy!

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