Pork Ribs

Pellet Smoker Ribs.

I think people way over complicate stuff. Cooking and ribs are an example. It isn't hard to make really good ribs. And the difference between great and excellent, is in the weeds and a bunch of personal preference stuff. But the basics aren't that hard. I start with 3..2..1 ribs.

ℹ️ Info

~ Aristotle Sabouni
Created: 2021-10-10

RibsIn general, many rib recipes have only slight variations.

Ingredients[edit | edit source]

Pork Ribs (any kind spare ribs, baby back, etc., that's just personal preference)
Favorite Rub
Sauce (Optional)

I tend to like TexJoy or Slap Yo Mama as the dry rub to underlay some spice. Then I tend to like Sweet baby rays + sriracha blend to give a sweet heat sauce. But tastes and mood varies.

Directions[edit | edit source]

Trim fat, or slice silver-skin if you want. I don't mind it with, so usually ignore.
Smoke @ 200° for ≈3 hours or so until it gets to 165
Wrap and cook to 190° ≈2 hours (brown sugar and honey can help in this part)
Glaze with sauce and cook up to about 205° ≈1 hour (this last step can be done on higher heat and shortened if you want)
Finish: Wrap in towels, and put in a cooler or an oven (that's off) and let it rest for an hour

Results[edit | edit source]

They generally come out really good. The key to good ribs is know what you like, or what your audience likes and adapt.

I like a little more bark and tug. So I give them that unwrapped glaze and dry out phase. If you like them wet and fall off the bone? Just leave them wrapped longer, or throw the sauce in on step 2 and don't to the last glaze phase at all.

The same with tuning heat and sweet, or savory. Just spice and sauce according to what the audience likes, and they overlook slight variations from competition perfection.

Photos[edit | edit source]

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