Firesmith Blog SMoked Pork Ribs Recipe 3

This particular cut is a rarity at your local butcher shop and certainly not available at your nearby supermarket. Give them a heads-up by calling ahead and placing an order for a full rack or cage of pork ribs. Whether you're a seasoned pitmaster or a novice in the realm of barbecue, this smoked pork recipe is bound to be your next obsession.

Date Posted:

November 30, 2023

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Smoked Pork Ribs 3-2-1

  • Prep Time: 15 minutes
  • Cooking Time: 6hours – This is a guideline – please take size of ribs into account.
  • Feeds How Many – 8 persons
  • Equipment – Legend Hero Smoker & Grill

Ingredients

 

Smoked Pork Ribs 3-2-1 - Meat Ranger
Smoked Pork Ribs 3-2-1 - Recipe - South Africa

How To Do It:

Get acquainted with your butcher and the team working diligently behind the cleavers. This particular cut is a rarity at your local butcher shop and certainly not available at your nearby supermarket. Give them a heads-up by calling ahead and placing an order for a full rack or cage of pork ribs.

Ignite your smoker, opting for a piece of plum wood, and elevate the temperature to 110 degrees.

As the smoker reaches the desired temperature, shift your attention to these remarkable rib slabs. Take a teaspoon, utilizing the handle, gently work your way behind the membrane on the bone side of the ribs to remove it. This membrane tends to become tough and chewy during the smoking process, acting as a barrier to the smoky flavor penetrating the meat.

Apply a binder, either mayo or mustard, and coat the ribs. Sprinkle a small amount of pork dry rub on all sides, emphasizing a light touch as the meat should take center stage. Additionally, ensure that your spice dry rub doesn’t contain excessive salt, as it can adversely affect the flavor.

Smoking Recipe - Pork Ribs - Firesmiths - Meat Ranger
Smoked Pork Ribs 3-2-1 - Smoking Recipe - Gauteng

Position the ribs on one side to let the dry rub settle.

Arrange your racks of ribs in the smoker and leave them for approximately 3 hours. Afterward, remove and place them in a double layer of aluminum foil. Add three chunks of unsalted butter, a squeeze of honey, and generously brush your chosen BBQ sauce. Seal the foil tightly and return it to the smoker, maintaining a temperature of 110 degrees, for an additional 2 hours.

You’re almost there—just one final step. Take the covered ribs out of the smoker, remove the aluminum foil, baste the ribs with your BBQ sauce, and return them to the smoker for the last hour.

This represents one of the fundamental and ‘easiest’ methods to smoke and prepare the most succulent pork ribs in the Hero Smoker & Grill. Classic accompaniments for pork ribs include fresh homemade coleslaw, corn on the cob, and some delectable garlic bread.

Have fun and savor these smoked pork ribs!

Smoked Pork Ribs 3-2-1 - Firesmiths - Gauteng

Ranger Smoking Tips: Short tip description

The 3-2-1 method is purely a guideline and size matters when applying this methodology. For smaller, leaner ribs, decrease your time per stage.

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