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Smoked Pork Ribs

Serves 4 to 6 Entree meat

Smoked Pork Ribs

Smoked Pork Ribs are a staple of American smokehouse tradition, honed by pit masters and cherished at backyard gatherings. This home adaptation stays true to those roots, marrying the meticulous hand-judged salt and generous fat that define its character. The recipe captures the essence of a smoke-filled afternoon, where time slows down and the air is thick with anticipation.

The resulting ribs are a celebration of tender, fall-off-the-bone meat, kissed with a hint of apple cider vinegar spritz and balanced by a sweet, smoky barbecue rub. Each bite is a harmonious blend of flavors, with the subtle sweetness of brown sugar playing against the robust depth of black pepper. This is a dish meant for sharing, a centerpiece that encourages reaching across the table for more.

Ingredients

  • 1.5 kgpork ribs
  • 3 tbspbarbecue rub
  • 2 tbspbrown sugar
  • apple cider vinegarfor spritz
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the pork ribs. Pat them dry with paper towels to remove excess moisture, which will help the seasoning adhere better. Generously season both sides of the ribs with fine sea salt, ensuring an even coating. Then, evenly sprinkle 3 tablespoons of barbecue rub over the ribs, followed by 2 tablespoons of brown sugar, pressing the mixture into the meat with your hands to help it stick.
  2. Preheat your smoker to 225°F (about 107°C). If you don't have a smoker, you can use a grill set up for indirect heat. Place the seasoned ribs on the smoker or grill, bone side down. Close the lid and allow the ribs to smoke, checking every hour to spritz them lightly with apple cider vinegar. This will keep the ribs moist and add a subtle tangy flavor.
  3. After about 3 hours, check the color of the ribs. They should have developed a rich, deep brown color with a slight crust on the outside. At this point, wrap the ribs tightly in aluminum foil to help them retain moisture and continue cooking. Return the wrapped ribs to the smoker or grill.
  4. Continue cooking the ribs for another 2 hours, maintaining the temperature at 225°F. After this time, unwrap the ribs and check for tenderness. The meat should be pulling away from the ends of the bones and should feel tender when pierced with a fork. If not, rewrap and continue cooking, checking every 30 minutes.
  5. Once the ribs are tender, unwrap them and place them back on the smoker or grill for an additional 30 minutes. This final step will help firm up the bark on the outside of the ribs. During this time, you can taste a small piece of the meat and adjust the seasoning with additional salt and black pepper if needed.
  6. Remove the ribs from the smoker or grill and let them rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful. Slice between the bones and serve the ribs with your choice of rice, bread, or a fresh salad for a complete meal.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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