Spring is here and summer is around the corner. Time for some backyard BBQ! I picked up some pork ribs for an impromptu cookout. I like to cook them in the oven during the winter but I’m craving some of that smoky woody flavor that you can best get from a outdoor smoker. I bought mine at an auction a few years ago. It’s a Brinkman’s electric smoker. I don’t have a temperature gauge so I just practice with it. The failures have turned out delicious too? So far I’ve made ribs, turkey and chickens.
I start by putting a rub on the ribs. I decided to coat them in the rub the night before to save time. And, I don’t think it hurts anything. The rub I used is a mix of mesquite seasonings and brown sugar. I put them in the smoker for three hours. I don’t have a thermometer on the smoker so I error on the low side. A good temp is suppose to be around 250 if you have a thermometer.
After three hours I take them off the smoker rack and cover them in heavy duty foil. Back on the rack they go for another 2 hours. I sprayed a little apple juice when I wrap them up to help steam the ribs as they cook. The tightly wrapped foil helps to tenderize the meat.
The next stage is when I add the sauce. Take the ribs off the rack and remove foil. this last step requires you to switch to a grill. The heat from the grill helps caramelize the sauce to the ribs. Yum! So, place them on the grill but coat them in BBQ sauce of your choice. I prefer Sweet Baby Rays! Cook until the sauce thickens.
Don’t open the lid! You will lose heat and throw off your cooking time. I know this is a very loose recipe but you get the idea.
