Hoss's Smoked Pork Ribs
- 1 rack of pork ribs
- McCormick Grill Mates
- Applewood Rub
Sauce or a vinegar based BBQ sauce
- Hickory and pecan wood
- Turbinado sugar
When prepping the ribs, trim off any excess fat AND remove the membrane
(silver) from the back of the ribs. I found that a pair of catfish
skinners is an excellent tool for removing the membrane.
the rub on my ribs and then cover them with a towel and let them rest
while getting my fire started and my pit up to temp. which should be at
250 degrees when you put the meat on.
Some people cook them longer but
I've found they turn out great in 3-4 hours time at 250-300 degrees. This gives the rub time to get down into the meat.
meat, they will get smoke for the smoke ring and flavor during the first
two hours. That's when I use hickory and pecan wood (Available in large
bags at Academy Sports).
About an hour and a half in, I will glaze mine
with either a vinegar based BBQ sauce or Tiger Sauce (just my
At 2 hours in, I will wrap the ribs.
I put turbinado sugar on the aluminum foil and then sprinkle honey on top of
Lay the ribs meat side down and then wrap.
Put them back on the
smoker until the internal temp is right. Internal temp was about 165-175
when I pulled them out.
The first 2 hours on the smoker, the ribs are on
the rack meat side up.
Recipe and photo courtesy
of Hoss Henry, used with permission, thanks!