I have shared with you some of the dry rubs mixtures and barbecue sauce recipe recently that I have created. THIS IS WHY!!!!! My husband bought me a smoker. I never had one until now......how did I live without it???? I have no idea, but it is crazy good and you are about to start seeing a whole lot of different smoked foods. I am so excited...it's like a whole new world....haha!! We bought ours from Sears...it was very reasonable, so easy to use, runs on propane, and a great size. You can fit a lot of meat in at once. I would definitely recommend it.
But let's start with these babies.....RIBS!!!. St. Louis style pork spare ribs......yesssss!!!! These ribs are more meaty than a baby back. That's the only reason I chose them today but you can use whichever you prefer and just adjust the cooking times.
I used my Coffee & Cocoa Dry Rub for these ribs. It is a deep, dark, rich rub that works perfectly.
SMOKED RIBS
2 RACKS OF ST. LOUIS STYLE PORK SPARE RIBS
1 WHOLE BOTTLE OF PINEAPPLE JUICE
PREPARED COFFEE & COCOA DRY RUB
For this recipe I started the night before. But do not get nervous......it's a piece of cake!!!
First, remove the silver skin from the underside of your ribs...... You need to remove this. This part will remain like a very tough layer to bite through if you do not. So this step is very important. just start on one side of your rack....slide your knife under the layer of skin and slide to peel off completely across. Once you get a piece started it is usually pretty easy to peel it right off.
Next....the night before....place your rack of ribs in a tupperware. I cut the rack in half so it is easier to work with and will fit in the smoker. Completely cover with pineapple juice. Cover and let it sit in the refrigerator over night.
But let's start with these babies.....RIBS!!!. St. Louis style pork spare ribs......yesssss!!!! These ribs are more meaty than a baby back. That's the only reason I chose them today but you can use whichever you prefer and just adjust the cooking times.
I used my Coffee & Cocoa Dry Rub for these ribs. It is a deep, dark, rich rub that works perfectly.
SMOKED RIBS
2 RACKS OF ST. LOUIS STYLE PORK SPARE RIBS
1 WHOLE BOTTLE OF PINEAPPLE JUICE
PREPARED COFFEE & COCOA DRY RUB
For this recipe I started the night before. But do not get nervous......it's a piece of cake!!!
First, remove the silver skin from the underside of your ribs...... You need to remove this. This part will remain like a very tough layer to bite through if you do not. So this step is very important. just start on one side of your rack....slide your knife under the layer of skin and slide to peel off completely across. Once you get a piece started it is usually pretty easy to peel it right off.
Next....the night before....place your rack of ribs in a tupperware. I cut the rack in half so it is easier to work with and will fit in the smoker. Completely cover with pineapple juice. Cover and let it sit in the refrigerator over night.
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Good morning!!! Take the ribs out of the refrigerator and lay them on a tray to dry. You can even pat them with a paper towel.
Next lay a thick layer of that Coffee & Cocoa Dry Rub onto each rack. Flip them over and layer the other side also.
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Let it sit for about an hour so the ribs come to room temperature. you never want to put cold meat into the smoker because it will bring down the temperature immediately. And this will give the rub a chance to stick to the ribs.
Now....while you are waiting...you should be presoaking your wood chips. I love to use Applewood Chips. You can soak them in water or take it over the top and soak them in pineapple juice also... Why not.....the more flavors the better!! Please follow the directions for your smoker for information on use and preheating. You do want to preheat your smoker to about 180 to 200 degrees before you put your ribs in. That's it.....you can either lay them flat on the racks or use a rib stand. We made so many that we used both.
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These ribs will stay in the smoker for approximately 6 to 7 hours. You will want to keep the temperature steady at around 200 degrees. And, the only other thing you can do....spray them with pineapple juice. It will add to the flavors, the sugar will help with the carmelization and of course, it will help keep it all moist and juicy!!! You can spay them completely about once every hour!!
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Test your ribs to make sure they are ready after about 6 to 7 hours.. The meat will simply pull apart from the bone. Remove from the smoker and bush lightly with your prepared Barbecue Sauce.
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Now just slice them in between the bones and watch them disappear!!! Serve with extra Barbecue Sauce for people that like more. A great summertime favorite. Just sitting in your backyard and smelling this all day is CRAZY!!!! Christmas is coming....a smoker might have to be on your list!!
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I hope you guys enjoy as much as our family and friends have!!!
ENJOY!!!! ALL GOOD STUFF!!!!!
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