Smoked Ribs

Ribs are a weekend staple at our house.  They are perfect for large parties or family dinner.  Either way, it’s super easy. So fire up the smoker and give it a try!

The Ingredients:

• 2 slabs pork loin back ribs - approx 2 pounds each
• Olive Oil
• 2 tablespoons Fire For Effect Sweet Heat Rub
• 2 Tablespoons All Ration All Purpose BBQ Rub
• 1 Tablespoon Ground Pounder Garlic Seasoning
• Your Favorite BBQ Sauce (We used Q.R.F.)
• ¼ Cup Apple Cider Vinegar
• ½ Cup Water
• 4 tablespoons Honey 
• 4 tablespoons Brown Sugar

The Tools:

• Tongs
• Leather Grill Gloves
• Aluminum Foil
• Basting Brush
• Spray Bottle

The Smoker

• 18.5″ Weber Smokey Mountain Cooker

The Fuel

• Royal Oak All Natural Hardwood Premium Charcoal Briquettes 
• Jack Daniels Oak Wood Chips

The Process:

• Combine Fire For Effect, All Ration, and Ground pounder together in a small bowl
• Pour the Apple Cider Vinegar & Water into the spray bottle and set aside

• Remove the membrane from the back of each rack and discard
• Rub olive oil generously on the ribs
• Apply the rub mixture evenly to both sides of the racks and set aside

Prepare The Smoker (target temp 180-200 degrees F)

• Empty 1 chimney full of briquettes in the bottom container of the WSM
• Next, fill the chimney ½ way with briquettes and light them by using rolled up newspaper in the bottom - it will take 10-20 minutes for the coals to light
• When ready (top coals begin to turn grey) pour them over the unlit briquettes and spread evenly, add a handful of wood chips directly on top

• Assemble the smoker and pour cool tap water in the water pan 

Begin the Smoke Session!

• Place the ribs meat side up on the grate. 
• Open the top vent all the way while keeping the bottom vents ⅓ of the way open
• Cook the ribs for 3 hours, spraying them every hour with the Apple Cider Vinegar and Water mixture
• After 3 hours, your ribs should have an internal temperature of 165 degrees.
• Prepare 2 separate aluminum foil sheets with ½ of the honey and brown sugar
• Remove the ribs from the smoker and wrap with aluminum foil meat side down (on top of the honey/brown sugar mixture)
• Wrap and place back on the smoker until done. Approximately 2 more hours at 225 degrees F
• Remove the foil from the ribs and place them directly on the grill grate until the internal temperature is 195 degrees.

• Slather with BBQ sauce and cook for 10 to 20 minutes longer or until your internal smoked ribs temperature is 203 degrees. Let them rest for a few minutes, and serve.