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.
- I put
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.
- When smoking
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!