Smoked Pork Ribs

I've found this formula to work well for moist and flavorful pork ribs. The recipe is for two racks. Increase ingredient quantities while keeping the same proportions if you want to make more.

 

THE RUB:

 

 

 

 

 

 

THE METHOD:

Start with two racks of pork back ribs.

Remove ribs from packaging and pat dry with paper towels. Remove membrane from the back side of the ribs by grasping with a dry paper towel.

Combine all ingredients of the rub and apply liberally to the front, back and edges of the racks.

Smoke the racks for 2 hours at 225 - 250 F.

Remove from smoker, wrap each rack individually in heavy duty aluminum foil, pouring about 1/4-cup of apple juice into each packet before sealing.

Return to smoker and cook for 2 hours in foil around 250 F. You don't need smoke for this step, so this can be done in your oven if desired.

When you unwrap after steaming in apple juice, the meat will have begun pulling away from the bone. They're lookin' good, but you're not done yet!

Lightly baste each rack with your favorite BBQ sauce (mine is Sweet Baby Ray's Original) then return to the smoker uncovered.

Reload chips and smoke for two more hours.

Your ribs are ready after 6 total hours of cooking, but there is one more step you may wish to take...

For crispier servings, cut into single or two-rib servings and then grill briefly at high temperature on your gas or charcoal grill.

Enjoy!