BBQ Ribs

Ingredients

• •2000 g Pork ribs
• •100 g Brown sugar
• •3 tbsp Paprika
• •2 tbsp Garlic powder
• •2 tbsp Black pepper
• •2 tbsp Chili powder
• •1 tbsp Cayenne pepper
• •2 tbsp Onion powder
• •120 ml Apple cider vinegar
• •240 ml BBQ sauce
• •1 tbsp Cayenne

Instructions

1. 1

   Remove membrane from back of ribs. Apply dry rub generously on both sides. Refrigerate overnight.

   💡 The dry rub creates a flavorful bark and helps tenderize.

2. 2

   Preheat smoker to 225°F. Add wood chips (hickory or apple). Smoke ribs for 4-5 hours, meat side up.

   💡 Low and slow breaks down collagen into buttery tenderness.

3. 3

   Check internal temp - should reach 195-205°F for pull-off-the-bone tenderness.

   💡 Don't rush - ribs done early are better than underdone.

4. 4

   Wrap in foil with a splash of apple juice. Rest 30 minutes. This carries over cooking.

   💡 Remove the membrane from the back of ribs for better sauce adhesion and tenderness.

5. 5

   Unwrap, brush with BBQ sauce, and broil 2-3 minutes to set glaze. Cut and serve.

   💡 Remove the membrane from the back of ribs for better sauce adhesion and tenderness.