How To Smoke Pork Ribs Indoors

Making the Rub

Combine dry rub ingredients

1. Combine the following dry rub elements in a small bowl:

1 tablespoon paprika

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Apply rub to ribs

To make the rub, mix the brown sugar, white sugar, paprika, garlic powder, onion powder, dry mustard, cumin, and black pepper in a small bowl. Mix well.

Apply the rub to the ribs evenly, making sure to get it into all the nooks and crannies. Rub the ribs for a minimum of 5 minutes, or up to in a single day.

Smoking the Ribs

Prepare smoker

Prepare smoker:

• Fill a water pan with water and place it in the backside of the smoker.
• Add wood chips to the smoker box and place it on the heat source.
• Light the smoker based on the producer’s instructions.
• Bring the smoker to a temperature of 225-250 degrees Fahrenheit.
• Place the ribs on the smoker grate and smoke for 3-4 hours, or till the inner temperature reaches a hundred forty five levels Fahrenheit.
• Wrap the ribs in aluminum foil and proceed smoking for 1-2 hours, or until the internal temperature reaches 195 levels Fahrenheit.
• Remove the ribs from the smoker and allow them to relaxation for 1 hour earlier than carving and serving.

Smoke ribs for 2-3 hours

Place the ribs on the smoker grate, bone side down.

Smoke the ribs for 2-3 hours, or till they’re cooked by way of.

The inside temperature of the ribs ought to be 145-155 degrees F when measured with a meat thermometer.

Once the ribs are cooked, take away them from the smoker and allow them to rest for 10-15 minutes earlier than slicing and serving.

Enjoy your ribs!

Wrap ribs in foil

When the ribs have smoked for 3 hours, wrap them in foil with liquid. The liquid can be something from apple juice to water to beer, but it will assist maintain the ribs moist and juicy whereas they continue to smoke.

To wrap the ribs, take a large sheet of aluminum foil and place the ribs within the heart. Pour the liquid over the ribs, then fold the foil across the ribs, making sure to seal it tightly. Place the foil-wrapped ribs back within the smoker and continue to smoke for another two hours, or till the ribs are tender and the inner temperature reaches one hundred forty five levels Fahrenheit.

Once the ribs are carried out smoking, take away them from the foil and allow them to rest for 10-15 minutes earlier than serving. This will allow the juices to redistribute all through the ribs, making them much more tender and juicy.

Smoke ribs for an additional 2-3 hours

Remove the ribs from the fridge half-hour before you are able to smoke them.

Rub the ribs with olive oil, salt and pepper.

Place the ribs on a baking sheet lined with parchment paper.

Sprinkle the ribs with brown sugar and paprika.

Smoke the ribs in a preheated smoker at 225 levels Fahrenheit for 2-3 hours, or till the ribs are tender and cooked through.

Enjoy!

Finishing the Ribs

Remove ribs from smoker

Using a meat thermometer, insert the metallic finish into the thickest a part of the ribs.

Cook till the meat reaches an internal temperature of 165°F (74°C).

Remove ribs from smoker and let relaxation for quarter-hour.

Serve together with your favourite barbecue sauce.

Let ribs rest

Finishing the Ribs:

1. Remove the ribs from the smoker and wrap them tightly in aluminum foil.
2. Let the ribs relaxation for no less than 1 hour earlier than slicing and serving.

Let Ribs Rest:

Resting the ribs permits the juices to redistribute all through the meat, leading to extra tender and juicy ribs. The foil helps to maintain the ribs warm and moist during the resting interval.

Serve ribs

Finishing the Ribs



1. Unwrap the ribs and place them again on the grill grate.
2. Cook for an extra 30-45 minutes, or till the ribs are glazed and barely charred around the edges.
3. Brush the ribs with further barbecue sauce if desired.
4. Remove the ribs from the grill and allow them to relaxation for 10-15 minutes before slicing and serving.

Serve

1. Slice the ribs between the bones.
2. Serve the ribs together with your favourite sides, corresponding to coleslaw, baked beans, or potato salad.