Hans’s Smoked Ribs!
Hans’s Smoked Ribs
Rub created from multiple sources
Sweet ribs with bold mesquite smoke flavor.
Preptime: About 10 minutes
Cook Time: 6-7 hours
Servings: 4-5 per rack
Baby back or St. Louis Cut.
The rib cut will determine cooking time. Ribs are done when they are done, you can’t force them.
Rub Ingredients *using Meathead’s Memphis Dust recipe:
This makes about 3 cups of rub, don’t use it all!
– 3/4 cup dark brown sugar
– 3/4 cup white sugar
– 1/2 cup Paprika (non-smoked)
– 1/4 cup Garlic powder
– 2 TBS ground Black pepper
– 2 TBS ground Ginger powder
– 2 TBS Onion Powder
– 2 tsp Rosemary Powder
Extra:
– Yellow Mustard
Drizzle:
– 1/2 stick of butter
– 1/4 cup brown sugar
– 1/4 cup honey
BBQ Sauce:
– Your preference.
Instructions (with 3/2/1 method):
- Set smoker to 225
- Remove Ribs from packaging
- pat ribs dry
- Remove thin membrane from the underside of the rib
- Cover ribs in yellow mustard
- Use about 1-2 TBS of the rub on each side of the ribs
- Place ribs in the smoker
- Smoke for 3 hours
- Cover your ribs in the drizzle
- Wrap the ribs in foil and place back in the smoker
- Smoke for 2 more hours
- Remove the ribs from the foil then back in for 30 minutes
- Mob on Sauce for the last 30 minutes.
The meat should be pulling back from the edges and exposing about 1/4″ or more of bone.
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