Smoked Ribs

These spent about 3 hours in a 200 degree smoker, then were wrapped in foil for an oven finish.  They were dry rubbed for the smoker, and then painted with Sweet Baby Ray’s sauce for the finish..  I gave them a few minutes under a broiler for service.


Posted on June 27, 2018, in Back to Basics Cooking, Fun with Food, JeffreyW. Bookmark the permalink. 2 Comments.

  1. Bruce Heerssen

    I usually cook ribs the opposite way. An hour or two wrapped in foil in a 225 degree oven, then smoked an additional hour or two at 225 degrees. Slather in sauce about twenty to thirty minutes before done. When smoking, be careful with the actual smoke. You want a clean burning fire. Just because you don’t see a lot of smoke doesn’t mean it’s not there.


  2. Bruce Heerssen

    Since the cooking temp in this method is above the boiling point, the ribs can get a bit dry while in the smoker. A spray bottle filled with water or apple juice will help keep the ribs moist during the smoking process. Spray every thirty minutes or whenever you tend to the fire.


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