Smoked Pork Ribs

Recipe

Prep

Trimming

• Cut off sternum (corner piece).
• Cut off top to make ribs uniform, rectangular shape (no edges).
• Round off any other sharp corners.
• Keep the rib thickness consistent.
• Remove the big flap on the underside.
• Run your hands over the meat to search for small fragments of broken bones.
• Score the membrane on the underside in a cross hatch pattern.

Seasoning

• 2 parts pepper to 1 part salt in a shaker.
• Optional: put a thin layer of mustard on the ribs.
• Put on an even layer of coating on ribs (not too heavy).

Spritz

Cider vinegar + water (50:50) in spray bottle.

Cooking

• 225°F for 4 hours (spritz in the last 2 hours as required every 15 mins if it starts to look dry).
• 275°F for 1 hour (attempting to get meat to pull back on bone, doesn't matter if it doesn't).
• At this point fat should be rendered (squish with finger).
• Wrap in pink butcher paper.
• Put back on meat-side-down for another 40 mins at 275°F.
• They're ready when ribs want to give way or around 207°F (poke feels like butter).