Smoked Back Ribs - First Time In 10 Years - Glen And Friends Cooking

BBQ Smoked Back Ribs First Time In 10 Years This is our first time doing a dry rub smoked BBQ back rib recipe in probably 10 years. There are a few simple steps to ensuring that your smoked BBQ ribs come out perfect every time - Patience, go slow, and watch what the meat is doing.

Rib Rub:
½ cup (125 mL) coarse salt
¼ cup (60 mL) firmly packed brown sugar
2 Tbsp (30 mL) sweet paprika
1½ Tbsp (20 mL) hot mustard powder
1 Tbsp (15 mL) cracked black pepper
1 Tbsp (15 mL) white pepper
1 Tbsp (15 mL) garlic powder
2 tsp (10 mL) onion powder
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) curry powder
1 tsp (5 mL) ground celery seed
½ tsp (2 mL) cayenne pepper


For the ribs:
Remove the silver skin / membrane on the bone side of the ribs.
Generously coat the bone side with the rub, and let sit for 15 -20 minutes.
Prep your grill or smoker to around 225ºF (108ºC).
Flip ribs over and coat the meat side with rub, let sit for 15 - 20 minutes.
Put the ribs on the smoker over indirect heat, and let them go for at least an hour without touching them.
Check them after an hour and spray them with vinegar and apple juice.

Ribs are done when the are 'floppy' if you pick them up in the middle; or the bones feel loose.
An internal temp of between 190ºF - 200ºF is what you are shooting for; this gives maximum rendering of the fat.



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