Sweet Smoked Pork Ribs

Sweet Smoked Pork Ribs

I recently had some sweet smoked pork ribs courtesy of a recipe we got from “allrecipes.com”.  Now I don’t normally like to post about food stuffs on a blog that centres on dealing with your property, but then I got to thinking… Harbourview Property Management is in the business of doing the work so you don’t have to.  We want to give you the ability to rewind you weekend.  But what good is that if you don’t enjoy the time now have?  And what better way to enjoy that time than to spend it with friends and family stuffing your face with delicious food?!  Below are the ingredients and steps necessary (of course you’ll make it to your own taste), thanks to allrecipes.com.

1/4 cup salt

1/4 cup white sugar

2 tablespoons packed brown sugar

2 tablespoons ground black pepper

2 tablespoons ground white pepper

2 tablespoons onion powder

1 tablespoon garlic powder

 

1 tablespoon chili powder

1 tablespoon ground paprika

1 tablespoon ground cumin

10 pounds baby back pork ribs

1 cup apple juice

1/4 cup packed brown sugar

1/4 cup barbeque sauce

Step 1

Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.

Step 2

Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.

Step 3

Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips (we used cherry chips), and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.

Step 4

Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to “shrink” back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before they are ready to be taken out of the smoker.

Step 5

Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

 

That’s it!   Enjoy.  Sorry I didn’t have more pictures to share but once they were ready, there was simply no more time to snap pics.