Preheat smoker to 225 degrees according to manufacturer's directions. Use wood chips as directed. Pat ribs dry with paper towels; remove silverskin.
You'll have tender pork ribs in 3, 2, 1... Smoke extra-meaty pork loin back ribs and coat with brown sugar, honey, and barbecue sauce.
Servings and Ingredients
|Applewood chips, soaked|
|3 lbs. extra-meaty pork loin back ribs|
|3 tbsp. coarse ground black pepper|
|3 tbsp. Hy-Vee salt|
|2 tsp. smoked paprika|
|1 ½ tsp. Hy-Vee ground mustard|
|¼ c. Hy-Vee deli-style mustard with horseradish|
|¾ c. Hy-Vee dark brown sugar|
|½ c. Hy-Vee honey|
|1 c. Rufus Teague Touch O' Heat barbecue sauce|
Things To Grab
- Paper towels
- Meat thermometer
- Silicone pastry brush
Combine black pepper, salt, paprika, and ground mustard in a small bowl. Spread deli-style mustard over ribs; sprinkle with spice mixture.
Place ribs on a well-greased rack in smoker. Smoke 3 hours or until internal temperature reaches 165 degrees.
Remove ribs from smoker; sprinkle with brown sugar and drizzle with honey; wrap in foil. Return to smoker for 2 hours.
Remove ribs from smoker; brush with barbecue sauce. Return to smoker for 1 hour.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 95mg
- Sodium: 3150mg
- Total Carbohydrates: 52g
- Protein: 20g
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