Smoked Sweet BBQ Rub Pork Ribs
Sugar Hill Smokehouse Sweet BBQ rub is perfect for ribs. The brown sugar with the other spices form a very nice bark as the sugar caramelizes during the smoking process. There are about as many techniques for cooking ribs as there are smokers and pit masters. Nothing is foolproof when you are using a live fire but with our Sweet BBQ Rub and a little TLC your ribs will turn out great every time.
Your favorite racks of pork baby back loin or St. Louis Style ribs
Enough Sugar Hill Smokehouse Sweet BBQ Rub to liberally sprinkle both sides of the ribs
Preheat your smoker. Our recommended temperature for ribs is usually 250 degrees but if you have the time 225 degrees will work just fine.
It’s your choice whether you remove or not remove the fibrous membrane or “silver skin” on the bone side of the ribs. However, if you do remove it the ribs will be better. Techniques vary but my technique is to use a kitchen butter knife to slip under the skin of the first bone and slide it completely to the other side. Then I push the knife through the skin so I have a ¾ inch edge of the skin to grasp. You can use a paper towel but I have found a pair of catfish pliers really works well for this. Simply remove the skin by pulling the skin to the other side.
Whether you remove the skin or not the rest of the preparation is easy. Liberally coat both sides of the ribs with the rub. As soon the rub moistens you can transfer the ribs to the smoker. Or, you can increase the flavor of the ribs by wrapping them in plastic wrap or a container in the refrigerator or ice cooler for several hours or even overnight.
Once your smoker is ready put the ribs on the smoker meat side up and walk away. Keep your smoker at temperature but the less you peek at the ribs the better for the first three hours. Depending on the thickness of the ribs and cooking conditions they should be ready in about 4 to 4 ½ hours. If serving “dry” I like to remove and wrap the ribs in foil when the bones are starting to pull from the meat just slightly. If you like your ribs “wet” brush on one of our sauces the last 30 to 45 minutes of cook time. If you don’t like a lot of bark on your ribs you can wrap them at about the three hour mark and let them finish in the foil for another hour or so. Some people like to add additional rub and brush one of our sauces before rapping them. This causes a “braising” effect on the ribs and usually results in fall off the bone tender ribs.
After the ribs are finished wrap them in foil and let them rest for @15 to 30 minutes before serving. Please don’t forget to serve your favorite Sugar Hill Smokehouse sauce with the ribs.