Preheat smoker to 225 degrees according to manufacturer's directions. Use wood chips as directed. Pat ribs dry with paper towels; remove silverskin.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Smoker
- Meat thermometer
- Silicone pastry brush
Directions
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.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 95mg
- Sodium: 3150mg
- Total Carbohydrates: 52g
- Protein: 20g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 15%
0%
Potassium 10%
Recipe Source:
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