How to Smoke Pork Ribs

Pork ribs are the meat and bones cut directly from a pig's ribcage. They are commonly grilled, baked or smoked, and are popular in Asian and North American cuisine. There are several types of pork ribs, including spare ribs, baby back ribs and rib tips, but they are all ideal choices for smoking. Smoking pork ribs adds extra flavor but has an extended cooking time.

Instructions

1. Trim all visible excess fat from the pork ribs, then cut away any end meat. The end meat hangs off the ends of the ribs and will burn if not removed before smoking.

2. Massage a dry meat rub of choice into the pork ribs. Ensure you use enough to cover all of the meat on the ribs. Sprinkle 2 tbsp. of chili powder onto the meaty top side of the ribs.

3. Wrap the pork ribs in plastic wrap and place in the refrigerator for 24 hours. The next day, remove the plastic wrap from the pork ribs and heat the smoker to 225 to 250 degrees.

4. Place the pork ribs directly onto the rack, meat side up. Ensure the ribs do not come into contact with any direct heat or burning can occur. Allow the pork ribs to smoke for three hours undisturbed.

5. Flip the pork ribs over after three hours, then let them cook for another 40 to 50 minutes. Flip the pork ribs back to the meaty side and allow them to cook for an additional 70 to 80 minutes.

6. Check the smoked pork ribs for doneness by lifting the meat at the center of a rib. The meat on the top of the rib should begin to crack, and bones should be visible on the ends. If not, cook an additional 30 minutes and check again. Otherwise, serve immediately with barbecue sauce.

Tips & Warnings

• Try using varieties of wood chips with your smoker to change the flavor. Mesquite, applewood and hickory are good choices.

• Never let the temperature in the smoker exceed 250 degrees or the meat will burn and become inedible.

References

• Book: Palm Springs Flavors; Henry Fenwick, Eric Wadlund, and Tony Tornay; 2007