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How To Make Smoked Barbecue Pork Ribs

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How To Make Smoked Barbecue Pork Ribs
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Searching for that perfect rack of BBQ pork ribs doesn't have to be like the quest for the Holy Grail - you can make them yourself! Pull up a seat for a master class from grill master Travis Randall. Saviour our smoked barbecue pork ribs. Enlarge Searching for that perfect rack of BBQ pork ribs doesn't have to be like the quest for the Holy Grail - you can make them yourself! Pull up a seat for a master class from grill master Travis Randall. Saviour our smoked barbecue pork ribs.

Step 1: You will need

  • Some Ribs (Rack), Depending on how many people to serve
  • 2 tbsp Chili Powder
  • 2 tbsp kosher salt
  • 2 tbsp Black pepper
  • 2 tbsp Granulated Garlic
  • 2 tbsp Onion Powder
  • 1 tbsp Cayenne pepper
  • 1 cups (250ml) Brown sugar
  • ½ cups (120ml) Paprika
  • 2 cups (500ml) Yellow Mustard
  • 1 Mixing bowl
  • 1 Wire whisk
  • 1 Tin Foil
  • 1 Smoker

Step 2: Removing The Membrane

The first thing you are going to want to do is remove the membrane from the bottom of the ribs. This will help the smoke to permeate the meat.

Using a knife score the membrane slightly on the bottom running along the ribs. Then get a spoon and slide it between the meat and the membrane. Pull the membrane off and discard it.

Step 3: Rub-A-Dub-Dub Ribs

Now it's time to add some more flavor to our ribs. Take your yellow mustard and squirt it all over. Now rub it in real good. This will give the rub something to stick to and the high vinegar content of the mustard will help break down the meat and make it nice and tender.

Throw on a big handful of the rub you made earlier and rub it in real good.

Take some of your aluminum foil and put your ribs right in the center and wrap them up nice and tight. We are going to put these in the refrigerator overnight to let them absorb all that rub and be ready for the smoker tomorrow.

Step 4: Smoke Time!

Oooh Baby! These things have been in the refrigerator letting that rub work its way in. Now we are going to throw them on the smoker for 4-6 hours.

You want to get them in the middle for good air flow.

We aren't going to look at those for 2 hours.

Step 5: Spray Spray Spray

Alright our ribs have been smoking for about 2 hours. What we are going to do know is take a spray bottle, filled with either apple juice or beer, and spray our ribs every 20 minutes until they are done. This will help keep the nice and moist.

Remember we want to keep this lid up for as short of a time as possible because it cools down the cooking chamber and it takes a while to get back up to temperature

Notice how the bones are sticking out and the meat has pulled back away from them. They are done!

Take the ribs off. Be careful so they don't fall apart.

Step 6: Slice and Serve

Those ribs are ready to serve! There are few things we have to do and they will be ready to eat.

Get your ribs onto a cutting board.
Now just flip your ribs upside down and slice right along the bones.

They should come apart with no problems.
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Tips & Comments
  1. undergroundbbq

    As a bbq person I must say this is a good primer to learn how to do ribs, just remember there are two different types of Paprika, hot and sweet.

  2. spoonwitch

    Chili Powder Paprikia and Cayenne pepper? Wow sounds a bit spicy.

  4. Anonymous

    I have mine marinating on the refrigerator, ready for Father's day, I didn't have the cayenne pepper, but will see tomorrow how it goes! For the side dish, some corn cobs, mashed potatoes , tomatoes and lettuce to serve it like the video.

  5. NinjaFartSilentandDeadly

    I tried these BBQ ribs ...Excellent !!!!!! Tired them for the first time while watching Game 4 Lakers vs Celtics .. Ribs turned out to be Fantastic ..and as an added bonus the Celtics beat the Lakers @ home ..This is a sure thing come football season ..Go Patriots !!! Hats off the recipe and the dude ..!!!!

  6. icee

    I've lived in North Texas all of my life and I've eaten at all the great and hole-in-the-wall BBQ restaurants in North Texas and Austin/San Antonio. I truly believe that this reciepe is by far the spiciest reciepe I've ever tasted. I prep'd the ribs and cooked them EXACTLY as described and they turned out fabulous!! I'm used to smoking my ribs with Hickory (mostly) or Mesquite wood for about 4 hours on the rack (meat-side up) spraying with apple juice after the FIRST hour and about every 20-30min after that. Then, I spray them down real good one more time and wrap them in foil for and keep them in the same spot for another 4 hours. Those are un-freakin' believeable good ribs....anyways. I give this reciepe (for spicy-food eaters) a 5 out of 5 stars. Non-spicy food eaters...1.5 out of 5. If you want to make great pork ribs that you can push the bone through when they're done, keep them moist and cook them in foil for 4-6 more hours (depending on meant content). That's the Texas way!!!

  7. Anonymous

    This guy is Awwww-sum !

  8. Anonymous

    this dewde rawckxzs!!!111oneeleven

  9. marystellina

    twoooooooooooooooooo tablespoons of....lol haha yummy

  10. Anonymous

    what happens if you don't have a smoker