Are you looking for a good an easy smoked pork ribs recipe? We got you covered here!
Life is better with smoked pork, right? Well, that does apply to all of the smoke meat for me. However, pork has always had a special spot in my heart.
Please note, that smoking pork rib is very easy and it doesn’t require a lot of finesse. All you need is the essentials, such as your favorite smoker and, of course, good spices.
Tip: If you need a new smoker, check out the choices in traditional smokers and vertical smokers with side firebox here.
Smoked Pork Ribs Recipe
Check out this awesome recipe for smoking pork belly inspired by the Smoking Meat by Will Fleischman.
Having the right ingredients is the key to the succulent and falling apart smoked pork rib. I have chosen to follow my own recipe and use my regular favorites. Check out my smoked pork ribs recipe here:
- 200g coarse sea salt
- 100g cracked black pepper
- 60g garlic herb salt
- 100ml Barbeque Sauce
Ask your local butcher to cut a nice large square piece of a pork rib and trim it ready for smoking. In my case, I am smoking a small 200g piece of pork rib.
Marinate the meat for at least 2 hours, wrapped in butcher paper for and left in the room temperature.
Build your fire at least 1 hour before you place the rib in the cooking chamber. Let the fire settle down and add another piece of wood before you begin smoking.
Stabilize the temperature in the cooking chamber to no more than 270 F (132 C).
I am using the iChef thermometer by Maverick for all my smoking because it gives me full control of the temperature both in the smoker and inside the meat.
This gadget is both wireless and Bluetooth, giving you freedom of looking after your smoking from the comfort of your favorite TV armchair.
When smoking a pork rib, all you really need is the probe on the top of the cooking grate (clipped to the grate with a provided clip).
Your smoker should be fitted with the built-in thermometer on the top of the hood. Together with the grate level probe, you are not in control of the temperature in the whole chamber.
As you can see, I have stacked the smoker full of different cuts of meat, because why not, right?
When it comes to the rib, all you really need to do is to check the internal temperature of the pork with the probe. This time we check the flex of the rib and tenderness.
The whole smoke should take about 3.5-4 hours, so I suggest to test for flex and tenderness approx 3.5 hours into the smoke.
Look out for separation of the bark (crust) and meat, and also for the 5mm of bone ends starting to get exposed.
Once the meat is ready, make sure to rest it for 20 minutes and then you can enjoy your finger-licking good smoked pork ribs.
Hope you enjoyed this easy smoked pork ribs recipe just like we did! This one was finger-licking good! Now just need to get some more pork on my fork.