Pork ribs are one of the most approachable types of barbecue I think. As long as you pay attention, and have patience, it’s really hard to make bad ribs. They go well with pretty much any type of sauce or no sauce at all, any type of wood smoke, and critically, only takes a few hours so you can make them spontaneously on a nice day for dinner.
This recipe is for very basic salt & pepper dry-rubbed baby back ribs, but I'll get my Cheerwine sauced ribs recipe up soon.
Pork BBQ Ribs
Makes 2 Racks of Ribs
⅛ C Kosher Salt
¼ C Whole Black Peppercorns
3 C Apple Cider Vinegar mixed with 2C water in a spray bottle
2 Racks of Baby Back Ribs
Prepare the salt and pepper blend:
Using a spice or coffee grinder, grind ¾ of the whole black peppercorns to a medium coarse grind. I prefer to leave some bigger pieces in there
Finely grind the remaining whole black peppercorns
Add to a container containing ¼ C of Kosher Salt
Shake to incorporate
Preheat your smoker to 225F add a combination of oak and applewood chips and allow it to begin to generate smoke. Be sure that the smoke is white, if the smoke is grey or worse black, you need to adjust your heat levels or air intake to avoid a harsh/ sour smoke taste.
Remove the membrane backing the ribs. To do this, use a small paring knife to begin to separate the membrane from the ribs on one end. Once you have a flap detached, use a paper towel to grab hold of it, pulling up and away it should peel off with ease.
Season the ribs with the salt and pepper mixture generously.
Place ribs on the smoker, ensuring to feed the smoker to maintain consistent levels of smoke.
After 2 hours, lightly mist the ribs with apple cider vinegar using a spray bottle. If you do not have a spray bottle, you can use a marinade brush, but only lightly dab, do not brush or you risk removing the seasoning.
Continue lightly misting the ribs every 30 minutes until they reach an internal temperature of 167F.
Prepare two large pieces of butcher paper, or aluminum foil, to completely wrap the ribs, individually.
Remove the ribs from the smoker and place each into butcher paper. Lightly mist the ribs, then wrap them tightly. Return wrapped ribs to the smoker.
Continue monitoring the internal temperature of the ribs. You may use either a leave-in thermometer, or pierce through the top of the butcher wrap, but do not unwrap the ribs at this stage.
Remove ribs once they reach an internal temperature of 205F. The ribs should be quite flexible when lifted.
Place in a cooler, or an oven in the off position for at least one hour prior to serving. This will allow any carry-over cooking to complete, the juices to settle, and for the ribs to come down to eating temperature.
Slice and Serve!