Recipes Smoked Pork Ribs
Smoked Pork Ribs with Dry Rub
2 racks pork ribs
Jim’s Own Rub Mild or Smokey
Rub thoroughly with Jim’s Own Rub of your choice and marinate 1-2 hrs or overnight if you have time. Just be aware that the longer you marinate the more salty the ribs will be so adjust the amount of rub accordingly.
Prepare smoker to 200 – 225 degrees F. We use charcoal and wood chips such as hickory.
Remove membrane from ribs if desired. Place ribs on smoker grate bone side down and cover. Slow smoke ribs for 3 – 4 hours. Figure 1 hour of smoking per pound of ribs. Ribs are done when they are tender enough to easily pull from the bones and the internal temperature registers at least 165 degrees F. on your instant-read meat thermometer. If you’re not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side. If you love sauce (like we do!) you can baste the ribs the last 30 min of cooking.