A delightful twist on classic BBQ ribs, featuring a smoky and sweet flavor profile that will leave everyone asking for seconds.
Prepare your barbecue smoker with your choice of wood, such as hickory or pecan, and preheat it to 250°F.
Soak wood chips in water for 30 minutes before use to create more smoke.
In a mixing bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne, black pepper, and salt to create the dry rub.
Mix the spices thoroughly to ensure an even distribution of flavors.
Rub the dry rub generously over the pork ribs, ensuring all sides are coated. Let the ribs rest for at least 1 hour to absorb the flavors.
For deeper flavor, refrigerate the ribs overnight after applying the rub.
Place the ribs in the smoker and cook over indirect heat for 2.5 hours, maintaining a consistent temperature of 250°F.
Check the smoker occasionally to ensure the temperature remains steady.
In a small bowl, mix the honey, apple cider vinegar, and ketchup to create the glaze.
Warm the glaze slightly to make it easier to apply.
Remove the ribs from the smoker, wrap them in aluminum foil, and generously apply the glaze over the ribs.
Ensure the foil is sealed tightly to retain moisture during cooking.
Return the wrapped ribs to the smoker and cook for an additional 2.5 hours, or until the meat is tender and the bones pull away easily.
Check the ribs' doneness by twisting a bone; it should come out easily.
Unwrap the ribs and serve them hot, optionally brushing with additional glaze before serving.
Garnish with fresh herbs like parsley for a pop of color and flavor.
Continua nella nostra app per un'esperienza migliore
