Dinner

Smoked Ribs

The Southern Rustic

My husband loves to grill. It is one of his favorite things to do and he always looks forward to it. I don’t mind and he never fails with delicious BBQ. I am going to share with you one of his favorite ways to smoke ribs on the smoker. These ribs are fall apart tender and so delicious. Keep in mind that if you do not like any of the spices mentioned you can always swap them out for your favorites. Let’s get started.

INGREDIENTS:
2 Racks of ribs – silver skin removed and fat trimmed
Mustard – this is a binding agent and you will not taste it. * See Note*
Spices of choice- we like to use heath riles and the killer hog spices and all-purpose seasonings *See Note*
2 sticks of butter – halved
Honey or brown sugar – about 1/3 cup
BBQ sauce of choice *See Note*

DIRECTIONS:

  1. This is really more about technique, but the spices you choose play a good role in how the flavor profile turns out. Before you get started, you can prep your smoker for grilling/smoking.
  2. Trim the silver skin and excess fat from the ribs and pat them dry with a paper towel on both sides.
  3. Apply a binder. We like to use yellow mustard. You will not taste it at all. The mustard helps the seasonings stick to the meat. You can use oil, mayo, mustard, or even butter. This is up to you. Just apply a thin layer of your binder on both sides of the meat.
  4. Choose your spices. We like to use a few different spices and apply them liberally to both sides of the ribs. Once you get the ribs all nice and coated on both sides let them sit at room temperature and sweat. This should take anywhere between 15 minutes to 1 hour. You will know they are ready when they look wet. Do not pat the moister off. leave it.
  5. At this point, your smoker should be ready, and be sure to set it to 275* for this entire process. The temp may vary so adjust accordingly. Place the ribs into the smoker and let them cook for 1 hour to 1 1/2 hours or until the internal temp reaches 140*. You can spritz the ribs during this time to keep them moist. You can use water or apple juice.
  6. Remove them to a sheet tray and set aside while you prepare for the next step.
  7. Place two sheets of tin foil on top of each other on the counter and add 1 stick of butter that has been cut in half lengthwise to the center.
  8. Add honey or brown sugar to the butter and place the ribs on top with the bone side up. Remove any excess drippings or marrow from the meat and discard.
  9. Add a little bit of your favorite sauce to the meat. Just a little strip down the center of the ribs will do just fine. Now wrap the meat. Fold the bottom up to the center, the top down to the center, then fold both ends on top to secure the meat and the juices from spilling out during the cooking process.
  10. Place back on the tray and repeat with the other rack of ribs.
  11. Place the ribs back onto the smoker and allow to cook for 2 to 2 1/2 hours or until the internal temp reaches between 202* to 208* and then remove. Place the ribs in a container with a tight-fitting lid. We use a cooler specifically for this process. Let the ribs rest for 1 hour. In the meantime, you can make your favorite sides to go along with your delicious ribs.
  12. Remove the ribs from the cooler and discard any liquid ( or you can boil it down and use it) and the foil. Place the ribs on a sheet tray and brush your favorite Sauce over both sides of the ribs evenly. Place back onto the smoker for about 10 to 15 minutes to set the sauce and remove.
  13. Cut into desired serving sizes and serve with your favorite sides.
  • OUR FAVORITE SPICES MIXES: Heath Riles – honey rub, Killer Hogs – The BBQ rub, Killer Hogs – A.P. seasoning, Heath Riles – garlic jalapeno rub
  • OUR FAVORITE SAUCES: Killer Hogs – vinegar sauce, Heath Riles – brown sugar honey habanero, Killer Hogs – the BBQ sauce
  • OUR FAVORITE BRIQUTES: Royal Oak 100% natural lump charcoal and Kingsford natural charcoal
  • FIRESTARTER: All-natural fogo starter
  • You can find all of these spices and sauces online or on their websites. ( Just click the words spices or sauces and it will take you to their websites)
  • If you do not want to use these spices then you can use your favorite spices and sauces and just use the technique.

Unknown's avatar

Published by The Southern Rustic

Hello Everyone! Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us. I created my blog a few years ago with my youtube channel because I thought that If I shared a recipe, then people just might like to see just how the recipe is put together. I share all of my family recipes along with today's recipes. Whether it is old-fashioned recipes, sourdough, einkorn, desserts, sheet pan meals, or even crockpot meals, they are all absolutely delicious. I spend hours, if not days, creating and dabbling with recipes to make sure they are the best for you and your family. All of my recipes are family tested and family-approved before they are ever posted to my blog or youtube channel. Every now and again I will share some behind-the-scenes fun and chaos of our creations and family adventures. I hope you all stick around and join us here at The Southern Rustic and see what we cook up in my kitchen. You can find all of my social media information in the Contact/Donate OR the Social Media Accounts tab on my home page. There I have listed my Instagram pages, YouTube channel, Email, and other information so you can easily find everything in one place. I hope that you all have a wonderful, wonderful day and I will see you soon. Sam TheSouthernRustic

Leave a comment