Dry Rubbed Pork Ribs
- 2 racks Pork Back Ribs
- Whiskey Bent BBQ Old Fashioned Pork & Rib Dry Rub
- Bearded Butcher HOT
- Yellow Mustard
- Preheat the smoker to 275 F
- PREPARE THE RIBS: Prepare the ribs by removing the white membrane on the back of the ribs and trim off any loose pieces of ribs or thick pieces of fat. (The membrane is tough and it blocks the seasonings from getting to the meat on the underside.)
- Rub both sides of ribs with a thin layer of Yellow Mustard (this will help the rub to stay on the ribs).
- SEASON THE RIBS: Generously coat both sides of ribs with the Whiskey Bent BBQ Old Fashioned Dry Rub and press the seasoning in the ribs (don’t rub it). Let sit for about 10 mins so the rub absorbs into the meat. *If you like a little heat, add a layer of Bearded Butcher HOT seasoning*
- SMOKE THE RIBS: Get the ribs on the smoker (bone side down) and close the lid. Don’t peek or lift the lid at all for the first hour.
- After the first hour, take a peek at the ribs to see if they need any moisture added. Because they are not wrapped, it’s critical that you keep them moist. If they do, using a spray bottle, spritz with apple juice every 30 mins for the remainder of the smoke.
- NOTE: We did NOT spritz the ribs at all as they looked very moist the entire smoke!
- KNOW WHEN THE RIBS ARE READY: Our ribs took 3 hours exactly. You will know the ribs are done when the meat starts to pull away from the bones about 1/4 inch and the colour will turn a nice, deep mahogany. If you pick up the ribs on one end, they will bend easily and the top of the ribs will start to shred apart. Depending on the size of the ribs, budget for approximately 4-5 hours on the smoker.
- RESTING TIME: Once your ribs are ready, take them off the smoker and place them on a cutting board. Let them rest for about 15 minutes. If you want even more flavour, you can season the ribs with another dusting before slicing and serving. ENJOY!