Michael's 3-2-1 Smoked Pork Ribs

Ingredients

• 1 kg rack Pork ribs (St. Louis or baby back, membrane removed)
• 2 tbsp Canola oil (Or olive oil)
• 2 tsp Salt (Kosher or sea salt preferred)
• 2 tsp Black pepper (Fresh cracked for best flavor)
• 3 tbsp Barbecue rub (Your favorite or 'Godfather's signature' style)
• 1 cup Apple juice (For spritzing)
• 2 tbsp Margarine (Cut into small pieces)
• 2 tbsp Honey
• 2 tbsp Brown sugar
• 1/2 cup Barbecue sauce (Sweet Baby Rays Honey Chipotle recommended)
• 2 large sheets Aluminum foil (For wrapping)

Instructions

1. Trim and Prepare Ribs

   Inspect the ribs for any remaining membrane on the bone side; remove if present. Trim excess fat if needed.

   Time: PT10M

2. Oil and Season Ribs

   Rub both sides of the ribs with canola oil. Generously season both sides with salt and freshly cracked black pepper.

   Time: PT5M

3. Apply Barbecue Rub

   Coat both sides of the ribs evenly with your barbecue rub.

   Time: PT5M

4. Rest Seasoned Ribs

   Wrap the seasoned ribs in foil or plastic wrap and refrigerate for 1 hour to let the flavors penetrate.

   Time: PT1H

   Temperature: 4°C

5. Preheat Smoker

   Preheat your smoker to 125°C (225°F).

   Time: PT10M

   Temperature: 125°C

6. Smoke Ribs (First 3 Hours)

   Place ribs meat side down in the smoker. Smoke for 3 hours, spritzing both sides with apple juice every 30 minutes.

   Time: PT3H

   Temperature: 125°C

7. Add Moisture and Wrap

   After 3 hours, remove ribs. Lay out two large sheets of foil. Place ribs on foil, meat side up. Spritz again, sprinkle a little more rub, dot with margarine (3 pieces), drizzle with honey, and sprinkle with brown sugar. Flip and repeat on the other side. Wrap tightly in foil.

   Time: PT10M

8. Cook Wrapped Ribs (2 Hours)

   Return the foil-wrapped ribs to the smoker, seam side up. Cook for 2 hours.

   Time: PT2H

   Temperature: 125°C

9. Sauce and Set (Final Hour)

   Carefully remove ribs from foil and place back on the smoker, meat side up. Brush generously with barbecue sauce. Close the lid and cook for 30 minutes. After 30 minutes, brush with a second layer of sauce and cook for another 30 minutes to set the glaze.

   Time: PT1H

   Temperature: 125°C

10. Slice and Serve

    Transfer ribs to a cutting board. Slice between bones and serve hot.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

32g

Fat

42g

Fiber

1g