Smoking involves slow cooking with indirect heat. Whether done on the grill or in a smoker, smoking imparts spare ribs with a distinct naturally smoked flavor. Proper preparation prior to smoking will help to ensure your rack of ribs is smoked to perfection. Getting the best tasting smoked ribs also depends on choosing a quality rack of ribs. Select fresh pink St. Louis style ribs, which are already pre-trimmed, recommends the Smoker King.
Step 1
Turn the ribs on their back side the night before cooking to separate the thin membrane from the meat. Using a sharp knife, begin at the narrow end of the rack. Once you have it started, pull the membrane off with your thumb and index finger while cutting with the knife. This will allow you to remove the entire membrane neatly and cleanly.
Step 2
Brush a thin layer of prepared mustard over the entire rack of ribs. This will encourage the seasonings to adhere to the ribs. Then apply your favorite rub. You can make a simple rib rub of white and brown sugar, salt, pepper, and paprika. Rub the mixture all over both sides of the ribs, and then cover and refrigerate them overnight.
Step 3
Remove the ribs from the refrigerator in the morning as you get the smoker ready.
Step 4
Mix apple cider vinegar and canola oil together. Place the mixture in a spray bottle so you can spray this on the ribs every 45 minutes as they cook, ensuring a moist and flavorful finished product. Now you are ready to begin smoking the ribs.
Tips and Warnings
- Smoke the ribs until the thickest part of the rack reaches an internal temperature of 180 degrees F. Use hickory or oak wood for the best tasting smoked ribs, advises Taste of Texas Barbecue, Inc.
Things You'll Need
- Fresh rack of pork ribs
- ¼ cup prepared mustard
- Basting brush
- 1¼ cups brown sugar
- 1¼ cups white sugar
- ½ cup salt
- ¼ cup paprika
- ¼ cup freshly ground black pepper
- ¾ cup apple cider vinegar
- ½ cup canola oil
