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