Smokehouse Dry Rubbed Ribs
Smokehouse Dry Rubbed Ribs
Rated 4.4 stars by 5 users
Author:
Olivelle
Servings
2
Prep Time
30 minutes
Cook Time
150 minutes
Smoky, sweet, and just the right amount of tangy, these ribs are packed with flavor! While we love cooking them on the smoker, you can make them on any BBQ, slow cooker, or even in the oven. Tender, juicy, and bursting with deliciousness in every bite!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
-
1 rack Baby Back Ribs, about 2 ½ lbs - 3 lbs
-
3 Tbsp Sweet Applewood Barbecue Rub & Seasoning
-
1 ½ Tbsp Smokey Bacon Infused Sea Salt
-
⅓ cup Bourbon Barrel Aged Balsamic, divided
Directions
Prepare ribs by removing the silver skin (the thin membrane) from the underside of the rib.
Rub ribs generously with the Sweet Applewood Barbecue Rub & Seasoning and Smokey Bacon Infused Sea Salt and let sit for at least 30 minutes up to 24 hours.
Preheat the grill or smoker to 300°F and add the ribs, meat side up. Close the lid and cook for 1 hour.
Remove the ribs and wrap tightly in foil. Return them to the grill and cook for another 45 minutes.
Unwrap and brush ribs with half of the Bourbon Barrel Aged Balsamic and cook uncovered for another 30-45 minutes until done.
Remove foil, brush ribs with remaining Bourbon Barrel Aged Balsamic, and serve hot.
Recipe Note
How to Tell If Ribs Are Done:
Ribs are safe to eat at 145°F, but they’re most tender between 195°F–205°F. Due to the bone to meat ratio in ribs, using a thermometer can be unreliable. The following tips are useful for knowing when ribs are done:
- Pick up one end of the ribs with a pair of tongs. They should be flexible and “bend” but do not fall apart. “Bounce” your ribs lightly. If the surface cracks, they are ready!
- Carefully (they’re hot!) gently twist the end of a rib bone. If it is easily coming away from the meat the ribs are done.
- Using a toothpick, poke several meaty sections of the ribs. If the toothpick goes in with little/no resistance the ribs are done.