Forgot to post last night’s leftover dinner! Whoopsies! Dry Rubbed Smoked Ribs are a go to for my family! I grew up eating and loving them. I’ve altered the tried and true recipe to suit my personal tastes and I won’t go back! The brown sugar allows for an even crispier bark! It’s amazing served with Baked Macaroni & Cheese, Red Beans & Rice and Scalloped Potatoes. Also decided to make a Zucchini Pie to go with it for want of something fresh andgreen.
Dry Rubbed Smoked Ribs
• 1 rack of Baby Back Ribs
• 2 Tablespoons Olive Oil
• 1 1/2 tsp Smoked Paprika
• 1 1/2 teaspoons Cayenne
• 1 1/2 teaspoons Garlic Powder
• 2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Italian Herbs
• 1/2 Cup Brown Sugar
1. Create a brining solution of 2 gallons of hot water, kosher salt and brown sugar. Mix until dissolved and add in ribs. Seal the container and store in the fridge overnight. This step really helps to tenderize the meat before cooking! It creates an amazingly tender, fall off the bone rib.
2. Rinse ribs and pat dry. Use a sharp paring knife to remove the silver skin, the tough membrane on the back of the ribs, by slitting it at one end and pulling it down to the other end. This requires a little bit of strength, but it makes for a much more tender rib!
3. Drizzle ribs with oil and add seasoning and spices. Rub over every surface. Bottom, top, sides, EVERYWHERE!
4. Wrap in plastic wrap and store in fridge for 2 hours to overnight.
5. Preheat smoker to 200°.
6. Remove ribs from plastic wrap and place on hot smoker grate. Close the lid and slow smoke for 4-6 hours (make sure to check the pellet level ever hour and a half) or until internal temperature reaches 165 degrees Fahrenheit.
7. Remove from smoker and place on large platter. Tent with foil and rest for 5 minutes before serving with mashed potatoes, gravy, green beans
Looking for a side dish? Try one of these!