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Smoked Pork Ribs | How-To Guide | 3hr 40min Cook


In this video, I'll show you how to smoke 2 racks of pork baby back ribs using The Bastard smoker and Olive Pip Charcoal Briquettes. I used Low n Slow Basics' Honey Soy Slammer and Steak Shooter seasonings to give the ribs a perfect balance of savoury and sweet. Follow the steps below to replicate these mouth-watering smoked ribs at home.


Ingredients:
2 racks of pork baby back ribs
Low n Slow Basics Honey Soy Slammer seasoning
Low n Slow Basics Steak Shooter seasoning
Mustard (as a binder)
Unsalted butter
Soft brown sugar
Maple syrup
Agave syrup (or honey)
Blues Hog Tennessee Red sauce
Blues Hog Champions Blend sauce
Water (for spritzing)


Method:

1. The Trim:

Remove excess fat from the ribs.

Remove the membrane on the bone side.

Optional: Trim the tapered ends for uniform ribs.


2. The Prep:

Use mustard as a binder.

Season bone side first with Honey Soy Slammer and Steak Shooter.

Flip and season the meat side the same way.


3. The Cook:

Set smoker to 121°C (250°F).

Smoke for 1 hour, then spritz the ribs' edges with water.

Repeat spritzing at the 2-hour mark.

After 2.5 hours, remove ribs from the smoker.


4. The Wrap:

In a foil pan, add butter, brown sugar, and a bit more seasoning.

Place ribs in the pan and drizzle maple syrup, agave syrup, and Blues Hog Tennessee Red sauce.

Cover tightly with foil and return to the smoker for 1 more hour.


5. The Glaze:

Heat Blues Hog Champions Blend sauce in the final 30 minutes.

After the ribs have cooked for an hour in the wrap, remove from smoker, glaze with the sauce, and return to the smoker for 10 minutes to set the glaze.


Enjoy these perfectly smoked and tender ribs! Make sure to like, subscribe, and hit the bell for more BBQ tips and recipes!