Description
These fall-off-the-bone tender ribs are seasoned with a dry rub and a robust smokey flavor. This recipe features a basic dry-rub recipe. You could certainly play around the spices or do a wet marinade if you like. The most important ingredient here is time!
Ingredients
1 rack of ribs (about 3.5 lbs)
1 T (9 g) Ancho Chili Powder
1/2 T (5 g) Ground Cumin
1/2 T (3 g) Ground Mustard Powder
1 T (9 g) Salt
1 T (11 g) Brown Sugar
1/2 T (3 g) Coarse Ground Black Pepper
1/2 t (1 g) Ground Allspice
1 t (1 g) Dried Thyme Leaves
1/2 T (4 g) Onion Powder
Vinegar-Water
Instructions
Make the Dry-Rub
In a small bowl, combine the salt, sugar, and spices.
Rub this all over the rack of ribs. You should do this at least 2 hours before cooking or up to a day before.
Add a 50:50 mix Vinegar: Water to a spray bottle (my preferred method) or a bowl with a basting brush.
Smoke the Ribs
Preheat your smoker to 180 F. I use an electric Traeger Smoker and Grill which I love!
Once the smoker is up and running, add the ribs directly on the grate. Do not wrap in foil at this time. Smoke the ribs at this temperature setting for about 5 hours, spraying or basting every 2 hours or so with the vinegar-water mixture.
Turn the smoker up to 300 F, wrap the ribs in tin foil. Return the wrapped ribs to the smoker. Continue cooking for another 2 hours.
Remove the ribs from the smoker and let rest for 10-30 minutes before unwrapping them.
Serve with your favorite BBQ Sauce and enjoy!
