Hot smoked pork ribs

Votes: 1

Time: 6 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 2051, total fat 124 G., saturated fats 42 G., proteins 147 G., carbohydrates 101 G., fiber 18 G., cholesterol 493 mg, sodium 2083 mg, sugar 53 G.

Meaty pork ribs from the loin area are marinated in a spice mixture with brown sugar, then smoked over hickory chips until almost done. While smoking, drizzle them with a mixture of wine vinegar, lemon juice, and Worcestershire sauce for a juicy, crispy crust. Finish the ribs on the grill, brush them with barbecue sauce, and enjoy with a beer!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rack of pork ribs

0.5 cups BBQ rib spice mix
4 layers of pork ribs from the loin area, remove the films
Hickory chips
Spray liquid
1.5 cups of your favorite barbecue sauce

Spice mix for ribs

1 cup brown sugar
1 tbsp. salt
1 cup paprika
3/4 cup garlic powder
0.5 cup onion powder
0.5 cup chili powder
0.5 cup cayenne pepper
1/4 tbsp. dried oregano
1/4 cup ground black pepper
1/4 cup ground cumin

Spray liquid

0.5 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 dashes of hot sauce
Water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, brown sugar, dry marinade, garlic powder, ground cayenne pepper, cumin, oregano, paprika, barbecue sauce

Cooking the dish according to the recipe:

In a separate bowl, combine all the ingredients for the dry marinade. Rub 1 tablespoon of the spice mixture evenly over both sides of the ribs; don't add too much seasoning, or it will form a crust. Refrigerate the ribs, covered, for at least 4-5 hours.
Following your smoker manufacturer's instructions, smoke the ribs, concave side down, on hickory chips for 2 hours and 45 minutes at 250°F (120°C). Add water and the listed ingredients to a spray bottle. Refrigerate until ready to use.

After an hour of smoking, begin spraying the ribs with liquid every half hour until the cycle is complete.
Once the cycle is complete, remove the ribs, coat them with barbecue sauce and let them rest.
Place a rack in the bottom of a large foil-lined baking dish and add water to just below the rack. Arrange the ribs, bones upright, in a single layer in the dish. Make sure the meaty side of the ribs doesn't touch the sides of the dish.
Place the pan over medium-high heat and cook the meat for 7 minutes.
Remove the ribs from the pan, place them on the grill and grease barbecue sauceFry, turning frequently to prevent the sauce from burning. Let rest. Cut into bones and serve.

Categories:

recipe / Picnic / Backyard Recipes / Summer dishes / Calorie content of prepared meals / Grill, barbecue / Hot smoking recipes / Grilled meat / Appetizers / Beer snacks / Meat appetizers / Food Network - recipes