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Recipe: Smoked Barbecue Pork Ribs

Updated: Sep 22, 2023

Smoked barbecue pork ribs with 5-C Smokehouse Seasoning from Abilene, Texas are a delicious and flavorful dish that's perfect for a backyard barbecue or any special occasion. Here's a step-by-step recipe to help you make mouthwatering smoked pork ribs:





Ingredients:


For the Ribs:

- 2 racks of pork ribs (St. Louis-style or baby back)

- 1/4 cup 5-C Smokehouse Seasoning (you can adjust this amount to your taste)

- 1/4 cup brown sugar

- 2 tablespoons paprika

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 teaspoon salt

- 1 teaspoon black pepper

- 5-C Smokehouse BBQ Sauce











Instructions:


1. Prepare the Ribs:

- Start by removing the membrane from the back of the ribs. Use a knife or a butter knife to gently lift the membrane from one end and then pull it off. This step is crucial for tender and flavorful ribs.

- Rinse the ribs under cold water and pat them dry with paper towels.


2. Apply the Dry Rub:

- In a small bowl, combine the 5-C Smokehouse Seasoning, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create the dry rub.

- Generously rub the dry mixture all over both sides of the ribs. Make sure to massage it into the meat for maximum flavor.


3. Prepare the Smoker:

- Preheat your smoker to 225°F (107°C). You can use wood chips or chunks for smoking; hickory or applewood works well with pork ribs. Maintain a steady temperature throughout the cooking process.


4. Smoke the Ribs:

- Place the seasoned ribs on the smoker grate, bone-side down. This positioning allows the smoke to flavor the meat while it cooks.

- Smoke the ribs for about 3-4 hours. Check the temperature with a meat thermometer; the ribs are done when they reach an internal temperature of around 190-203°F (88-95°C). Additionally, the meat should have a nice bark and be tender when you probe it.


5. Glaze the Ribs (Optional):

- During the last 30 minutes of smoking, brush the ribs with 5-C barbecue sauce. Apply a few coats and allow the sauce to caramelize on the ribs.


6. Rest and Serve:

- Once the ribs are done, remove them from the smoker and let them rest for about 10 minutes. This allows the juices to redistribute within the meat.

- Slice the ribs between the bones and serve them with additional barbecue sauce on the side.


Enjoy your homemade smoked barbecue pork ribs with 5-C Smokehouse Seasoning! They should be tender, flavorful, and have a perfect smoky taste.

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