smoked pork ribs

Competition Smoked Baby Back Ribs might be easy to prepare, but the flavors are worthy of any challenge. This recipe calls to start smoking the ribs with a dry rub and then applying a wet rub with apple juice and your favorite    southern style BBQ sauce halfway through the cook. Utilizing the 2-2-1 method,   the baby back rack of ribs will be fall off the bone tender with a tangy and sweet punch from the sauce. Pair this one with a side of coleslaw,   mac and cheese  , or potato salad and you’ll be in hog heaven with these championship pork ribs.     Note: It is recommended to use  Apple Hardwood Pellets available at Walmart.  New to Smoking Ribs? Check out this article on   Smoking Ribs for beginners and learn everything you need to know to make tender and flavorful ribs. 

Competition Smoked Baby Back Ribs

Cups Apple, Juice

Racks Baby Back Rib

Pit Boss Competition Smoked Rub

SOUTHERN STYLE BBQ SAUCE

Remove the membrane on the back side of the ribs with a knife and a paper towel. Rub with your preferred seasoning or use the Smoke Infused Competition Smoked Rub.  

Rub with your preferred seasoning or use the Smoke Infused Competition Smoked Rub. 

Place the seasoned baby back ribs on the grates of your grill, meat side up, and smoke for 2 hours. 

After 2 hours, remove from the grill and turn the temperature up to 250°F. 

Create an aluminum boat for each set of ribs and place the ribs inside. Pour a cup of apple juice over the ribs into the boat and seal the aluminum foil.

Return the ribs to the grill for another 2 hours.

Remove the ribs from the apple juice bath and coat with barbecue sauce.

Turn the temperature of the grill up to 350°F. Return to the ribs to the grill after the grill has preheated.

You&#039;re just trying to get the barbecue sauce to firm up a bit, so only leave your ribs on the grill for about 15 minutes. Don&#039;t leave the grill during this step - the sugar from the apple juice and barbecue sauce can burn very easily, so stay close by to supervise.

Let the ribs rest for about 15 minutes off the grill, serve hot and enjoy!

If you’ve ever gone to a BBQ competition and had the Pitmasters ribs, you will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth.  Follow this recipe, and serve competition worthy ribs right at home!

Smoked Pork Ribs - BETTER THAN 321 !!!

Racks Baby Back Pork Ribs

TBSP Melted Honey (Real honey

TBSP Butter

TBSP Rib Rub (Try our homemade dry rub rub.)

Trim

Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat. 

Membrane Removal

On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.

https://www.youtube.com/watch?v=L7Iq_Douzqc

Demonstration of removing membrane from back of pork ribs.

Removing rib membrane edited

Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more. 

Preheat Smoker

Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs. 

Cook

Once the smoker is at proper temp, place the ribs on the grill meat side up.

Spritzing

Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil. 

Baste and Wrap

Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey. 

Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F. Optional: If you want the ribs more tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.

Sauce

Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.

Finish

Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes. 

Cut and Serve

Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You’ll notice how the ribs don’t fall apart as you cut. Also look for that beautiful pink smoke ring. 

Smoked ribs made with a savory and sweet dry rub that has zero added sugar, as well as an incredible BBQ sauce that is naturally sweetened with caramelized onions. It’s Keto and Paleo friendly and absolutely delicious! 

Keto Ribs Recipe

spare ribs (St. Louis Cut)

yellow mustard

sugar free dry rub

butter (2 per rack)

apple cider vinegar,

salt

pepper

rosemary,

sweet paprika

garlic powder

oregano

cayenne pepper

white onion, chopped ((about 1 cup))

butter (or extra virgin olive oil)

garlic,

apple cider vinegar

(15 oz) tomato sauce (with no sugar added)

tomato paste

dry mustard

black pepper

Worcestershire sauce

Trim and Season

Trim ribs of excess flap meat and pull off the silver skin membrane on the bone side. Add mustard to the ribs (side note for keto – Dijon has sugar, so we used old fashioned yellow deli mustard). Then apply your dry rub liberally, season overnight.

Prepare Smoker

Preheat smoker to 250 degrees, we use local fruit woods like apple. Really depends on your preference.

Smoke and Spritz

Add the ribs to the smoker for about 90 minutes. After 90 minutes begin spritizing. We do it every 20 minutes or so to keep them moist. But get at least 3 good spritzes. After 3 hours total, you should see the bones protruding about ¼ inch, that is the sign to wrap.

Season and Wrap

Place foil on a sheet pan, grab each rib (one at a time) and place on the foil. Add butter (2 tablespoons per rib, cut up into smaller pieces to evenly disperse), a little sauce and/or little apple cider vinegar. Wrap tightly. Repeat for each rib.

Watch Wrapped Ribs

Place back on smoker wrapped, likely for about two hours. However check after an hour and see if you get that texture you want when inserting the meat thermometer between the ribs.

Unwrap and Sauce

That’s the time to unwrap, and then add more sauce. Adding the sauce to that perfectly tender rib for 30 to 60 minutes will firm up flavor.

Slice and Serve

Remove when you see the sauce firm up, and then get ready to slice and serve!!!

Combine

Combine all dry rub ingredients in a bowl and mix well.&nbsp;

For the Sugar Free Dry Rub

Caramelize Onions

In a large pot set to medium heat melt 1 tablespoon butter or olive oil and the onions. Stir occasionally until the onions are soft (golden/starting to caramelize), and sweet to the taste (at least 20 minutes). * you may need to adjust the heat and turn it down if they are browning too fast.

Add Garlic

Next add the garlic and stir together for 1 minute. &nbsp;

Combine Remaining Ingredients

Add the apple cider vinegar, tomato sauce, tomato paste, and mix.  Add your dry seasonings, Worcestershire, and optional add ins. Simmer for 15-20 minutes.  Using a hand immersion blender, or countertop blender, blend your sauce until smooth and there are no chunks.  Taste and adjust seasonings to your preference. If too thick add water or more apple cider vinegar. If you’re flexible on sweetness, add some sweeteners (honey, maple syrup, etc. to your taste preferences).

For the Sugar Free BBQ Sauce

https://www.youtube.com/watch?v=HHenGZyO6tY

These ribs are made with a savory and sweet dry rub that has zero added sugar, as well as an incredible BBQ sauce that is naturally sweetened with no sugar. It’s gluten free, Keto and Paleo friendly and absolutely delicious! 


Find the full recipe here: https://www.vindulge.com/sugar-free-smoked-pork-ribs/

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Sugar Free Smoked Pork Ribs Recipe (Keto and Paleo friendly)

Enjoy the most tender, finger-licking smoked pellet grill ribs using the easy 3-2-1 method! Featuring a perfectly balanced sweet, spicy and smoky dry rub, these fool-proof St. Louis-style pork spare ribs will be the star of your next summer barbecue party, and everyone will rave. These smoked ribs are a guaranteed hit.

Smoked Pellet Grill Ribs (3-2-1 Method)

dark brown sugar

chili powder

mustard powder

onion powder

smoked paprika

allspice

racks of St. Louis-style ribs

apple cider

butter

Favorite BBQ sauce

In a small bowl, stir together the dark brown sugar, chili powder, salt, pepper, garlic powder, mustard powder, onion powder, smoked paprika, allspice and cayenne pepper. Set aside.

Remove the ribs from the package and blot dry with paper towels. Flip the ribs so that the bone side faces up. Locate the thin membrane. To remove it, insert a sharp knife underneath the membrane and lift the knife up to separate the membrane from the meat. Grip the membrane with your fingers and continue to pull the membrane down the length of the ribs. If any membrane is left, we repeat the process until you remove it all.

With the bone side still facing up, rub the rack of ribs all over with the spice mixture and then flip the ribs and rub the mixture all over the meaty side as well as the sides. If possible, let the meat sit in the refrigerator with the rub for at least four hours or up to a day, though you can also smoke right away.

Prepare the smoker with a water pan and heat to 225 degrees. Grease the grill grates and add the racks of ribs meat-side up right on the grates. Close the smoker and smoke for three hours. If desired, pour the extra apple cider into a spray bottle and spritz the ribs every hour, though this is optional.

After three hours, lay several pieces of heavy-duty aluminum foil on top of each other, fold the edges up to create almost a makeshift pan and add 1 cup apple cider and 2 tablespoons cubed butter in the center. Place the rib rack meat-side down in the foil and completely seal the foil. (Please refer to process images in the post if that&#39;s helpful). Repeat with the second rack and remaining 1 cup apple cider and 2 tablespoons cubed butter. Place sealed ribs back on the smoker and smoke the ribs in this braising liquid for two hours.

Remove the ribs from the foil, brush the meat with BBQ sauce and place on the grates again meat-side up. Smoke for another hour (see notes).

Remove the ribs from the smoker, place on a cutting board and leave undisturbed for 10 minutes to allow the juices to settle. Cut the ribs into individual pieces. Serve with additional BBQ sauce if desired. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673535216/ifzWi779D.mp4

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