Smoked Pork Ribs

Welcome to the rib-eriffic rollercoaster of flavour. Picture this: tender, juicy, sticky smoked pork ribs, so flavourful they make your taste buds throw a barbecue bash in your mouth. The best part? I’ve got the inside scoop on how to turn your kitchen into a sizzling pit of deliciousness. Where slabs of meat meet fire, smoke, and the magic of seasoning. Whether you’re firing up the smoker or cranking up the oven. Yep, you heard it right – whether you’re a pitmaster in the making or an oven-wizard in disguise, we’ve got a temperature guide that’ll have you slaying your rib game. So, aprons on, spatulas ready, let’s rip in to the wonderful world of rib magic! It’s the promise of succulent, finger-lickin’ ribs hot off the grill or fresh from the oven.

Smoked Pork Ribs

Thin Ribs: Thin ribs, also known as flanken ribs or Korean-style short ribs, are cut across the bone. Resulting in thin slices of meat with multiple cross sections of bone. These ribs are flavourful, tender, and perfect for grilling or searing due to their thinness. Their unique presentation showcases the marbling and allows for quick cooking, making them a popular choice for Korean barbecue or a quick and delicious meal. The thinness of these ribs also allows for a delightful char and caramelization, adding to their taste and visual appeal.

Louis Style Pork Belly Ribs: Louis style pork belly ribs, also referred to as St. Louis-style ribs. are spare ribs that have been trimmed and shaped into a more rectangular, uniform rack. The ribs are trimmed of excess fat and cartilage, providing a cleaner, more even appearance. This style of ribs typically includes the meaty portions of the spareribs, making them substantial and meatier than other cuts. Due to the consistent shape and distribution of meat, they are popular among pitmasters and home cooks for their even cooking. When properly seasoned and cooked, Louis style pork belly ribs offer a balance of tender meat and plenty of chew. They’re often a favourite choice for barbecuing, smoking, or grilling to perfection.

Removing the Rib Membrane

Removing the membrane on ribs is a common step in preparing ribs for cooking, especially for barbecue or grilling. The membrane, also known as the silverskin, is a tough and chewy layer on the underside of the ribs. Here are a few reasons why it’s often removed:

Tenderness: The membrane is tough and can become chewy when cooked. Removing it helps the meat become more tender and easier to eat.

Flavour penetration: Removing the membrane allows for better seasoning and marinating of the meat. Without the barrier of the membrane, the flavours can penetrate the meat more effectively, enhancing the taste.

Smoke absorption: When smoking pork ribs, removing the membrane allows the smoke and flavors to better penetrate the meat. This results in a more flavourful and enjoyable eating experience.

Even cooking: The membrane can prevent the ribs from cooking evenly. By removing it, you ensure that the meat cooks uniformly and achieves the desired texture and tenderness.

Presentation: Ribs with the membrane removed have a more appealing appearance, making them more visually appealing to those enjoying the meal.

To remove the membrane, you can use a knife or a blunt-edged butter knife to loosen a corner of the membrane. Then grip it with a paper towel or cloth to peel it off. This step is typically done before seasoning or marinating the ribs.

Seasoning Ribs

I’ll just name the basics here as you can put as much or as little seasoning in here. I’ve heard of all the rubs from coffee to vegemite and everything in between. Seasoning ribs with mustard, salt, and pepper is an easy mix used in barbecue and grilling to enhance the flavour and tenderness of the meat. Here’s why each ingredient is used:

Mustard: Mustard acts as a binder and helps the other seasonings adhere to the surface of the ribs. It also adds a subtle tangy flavour and helps create a flavourful bark during cooking. The mustard is usually spread on the ribs as a thin, even layer before applying other dry rub seasonings.

Salt: Salt is a fundamental seasoning that enhances the natural flavours of the meat. It helps to bring out the taste of the ribs and balances the other spices in the rub. Additionally, salt can also aid in tenderizing the meat by breaking down muscle fibers.

Pepper: Black pepper adds a subtle heat and complexity to the flavour profile of the ribs. It complements the sweetness of the meat and can provide a pleasant contrast to other flavours in the rub. Pepper can also create a nice crust during the cooking process.

The combination of mustard, salt, and pepper provides a simple yet effective base for extra dry rub spices and flavours. After applying this base, you can customize the seasoning by adding other spices, herbs, sugars, or flavourings depending on your personal taste preferences and the style of barbecue you’re aiming for. The mustard helps the dry rub stick to the smoked pork ribs, ensuring a well-seasoned and flavourful end result.

Smoke (Optional)

SUBSTITUTE THIS STEP FOR AN OVEN IF YOU DON’T HAVE A SMOKER. JUST USE THE SAME COOKING TIME AND TEMPERATURES

The smoking step in preparing ribs involves exposing the meat to a controlled, low-temperature, smoky environment for an extended period. This process imparts unique flavours and enhances the tenderness and texture of the ribs. Here’s a deeper dive into what the smoking step achieves and how it impacts the final outcome of the ribs:

Flavour Infusion: Smoking adds a distinctive smoky flavour to the ribs. Which enhances the overall taste and aroma of the meat. The type of wood chips or chunks used for smoking, such as hickory, apple, cherry, or mesquite, contributes specific flavours to the meat, creating a customised taste profile.

Tenderisation: The low and slow cooking process in a smoker softens the tough muscle fibers and connective tissues present in the ribs. The collagen in the meat breaks down and transforms into gelatin, resulting in tender ribs that easily pull away from the bone.

Smoke Ring Formation: Smoking creates a distinctive “smoke ring” on the outer layer of the pork ribs. This pinkish ring is a reaction between the smoke and the myoglobin in the meat. Showcasing the depth of smoke penetration and adding visual appeal to the ribs.

Bark Formation: The exterior of the ribs develops a flavourful and slightly crusty layer known as the “bark.” This is a result of the dry rub seasoning interacting with the smoke and heat, creating a flavourful outer coating.

Enhanced Aroma: The infusion of smoke into the ribs adds a wonderful aroma, enhancing the sensory experience of the meal.

Time To Wrap

Wrapping ribs mid cook, a technique often referred to as the “Texas crutch” or the “wrap method,” involves wrapping the ribs in aluminum foil or butcher paper during the smoking process after the bark has formed. This technique serves several purposes and has gained popularity among pitmasters and barbecue addicts:

Moisture Retention: Wrapping the ribs helps to retain moisture and prevent them from drying out during the rest of the cooking process. This is particularly good for longer cooks, where the ribs may be exposed to heat for several hours.

Tenderisation: Wrapping the ribs in foil or paper creates a more controlled and moist cooking environment. The trapped moisture and steam inside the wrap help to further tenderise the smoked pork ribs by breaking down collagen and connective tissues.

Accelerated Cooking: The wrap can speed up the cooking process, allowing the ribs to reach the desired level of tenderness more quickly. The trapped heat and steam inside the wrap “steam” the ribs, helping to soften the meat faster.

Bark Preservation: By wrapping the ribs at the right time, you preserve the bark that has already formed. Wrapping too early could result in a soft soggy bark, so it’s important to wait until the desired bark has developed before wrapping.

Small note: Put your BBQ sauce in the smoker or oven during this step so it’s pre heated for when it goes on the ribs. You do not want a cold sauce messing with the cooking process.

Unwrap and Baste Ribs

Basting pork ribs after they’ve been unwrapped is a way to add flavour, and a glossy finish to the surface of the ribs. It will also make sure your ribs are sticky as hell. Who doesn’t want sticky melt in your mouth ribs. It’s a common technique used in barbecue and grilling to enhance the taste and appearance of the cooked ribs. Here’s why basting is often done after unwrapping:

Moisture Retention and Flavour Infusion: Basting helps to reintroduce moisture to the ribs, especially after they’ve been wrapped, which can result in a juicier and more succulent final product. The liquid used for basting often contains flavours from spices, herbs, sauces, or marinades, infusing the ribs with extra taste.

Caramelisation and Glaze: Many basting ingredients, particularly those containing sugars like honey, maple syrup, or barbecue sauce, will caramelise on the surface of the ribs as they cook. This caramelisation adds a beautiful glaze and visually appealing sheen to the ribs.

Tenderisation: Basting with a liquid can aid in further tenderising your smoked pork ribs, especially if the liquid contains enzymes or acids that break down proteins.

Appearance: Basted pork ribs often have a more appealing appearance due to the glossy finish and caramelisation, making them visually enticing to those enjoying the meal.

It’s important to note that basting should be done with care to avoid disrupting the cooking process or potentially washing away the seasoning. Basting is done towards the end of the cooking time, allowing the flavours to meld and the glaze to develop while ensuring the ribs are cooked to the desired tenderness. The amount of basting can vary based on personal preference and the recipe being used.

Ingredients – Smoked Pork Ribs

This is the simplest ribs recipe going. I’ve used the most minimal ingredients for bang for your buck flavour.

Seasoning:

Ribs (pork spare ribs or baby back ribs)

Salt

Pepper

Smoked Paprika

Wrapping:

Butter

Brown sugar

Honey

Glazing:

Barbecue sauce (any type or flavour)

Additional Equipment:

Smoker or oven

Aluminum foil

Basting brush for applying the barbecue sauce

These ingredients will give your ribs a delicious blend of savoury, sweet, and smoky flavours, making them a hit at any barbecue gathering. Enjoy the cooking process and the amazing taste of your perfectly seasoned, wrapped, and glazed smoked pork ribs! 🍖🔥

Cooking Stages, Oven and Smoker

Smoker Method:

Preparation:

Start by preheating your smoker to around 225-250°F (107-121°C). This is the optimal temperature for low and slow cooking, allowing the ribs to absorb the smoky flavours. Remove the membrane and bind and season your pork ribs.

Smoking Time:

Smoke the ribs for about 2 hours at the preheated temperature, maintaining a consistent heat. If you are cooking St Louis style you will prob use the 3-2-1 method here (3 hours smoke, 2 hours wrapped, up to 1 hour glaze) I’m using ribs bought in Australia so they are thin and cook quickly.

Wrap in Foil:

Once you achieve a good level of smoke and bark on the ribs. Carefully wrap them in aluminum foil, add the butter, brown sugar and honey. This helps retain moisture and enhance tenderness.

Continue Cooking:

Return the foiled ribs to the smoker and cook for another 1-2 hours or until the internal temperature of the ribs reaches 195-203°F (90-95°C).

Baste:

Unwrap the ribs and place back in smoker. Start basting them with barbecue sauce every 10 minutes until they are shiny red and beautifully sticky. Should be good in 30 minutes.

Oven Method:

Preparation:

Preheat your oven to 275°F (135°C). The slightly higher temperature makes up for the lack of smoky flavours you’d get from using the oven.

Initial Cooking:

Place the seasoned ribs on a baking sheet or in a pan and cook in the preheated oven for 1-2 hours. This allows the ribs to slowly cook and tenderise.

Wrap in Foil:

Once you achieve the desired level of bark, carefully wrap the ribs in aluminum foil with the butter, honey and brown sugar.

Continue Cooking:

Return the foiled ribs to the oven and cook for an additional 1-1.5 hours or until the internal temperature reaches 195-203°F (90-95°C).

Baste:

Unwrap the ribs and place back in oven. Start basting them with barbecue sauce every 10 minutes until they are shiny red and beautifully sticky. Should be good in 30 minutes.

Enjoy Your Smoked Pork Ribs!!!

Finalising

In conclusion, whether you opt to smoke pork ribs in a barbecue pit or prepare them in the oven, both methods can yield mouthwatering, tender results that will have you savouring every bite. Smoking ribs over wood infuses a distinct, smoky essence, while the oven provides a convenient environment for achieving delicious tender smoked pork ribs.

If you’re ready to embark on this tasty adventure, prepare your ribs by removing the membrane, applying a flavourful dry rub, and allowing them to marinate for a while. When smoking, maintain a steady low temperature, ensuring the wood imparts it’s unique flavours, creating that classic barbecue taste. Alternatively, the oven method offers precise temperature control, resulting in juicy and tender ribs without the outdoor setup.

Whether you’re a seasoned pitmaster or a home cook looking to impress, your choice of cooking method and attention to detail in seasoning and temperature control will elevate your ribs to the top level. So, fire up the smoker or preheat the oven, gather your ingredients, and get ready to indulge in a feast of perfectly cooked ribs that will leave your taste buds craving more.

Darrin x