Perfectly Smoked Pork Ribs
Thinking about smoked pork ribs? There's no better food to make on a beuatiful day.
Smoking is the process of exposing foods to smoke at temperatures of 200 degrees to 280 degrees Fahrenheit. Many meats, poultry, game, fish, and shellfish that are hot-smoked are also salt cured or brined. We suggest marinating ribs in a salty marinade for 2 up to 24 hours to help keep them juicy.
1 cup white vinegar (Marinade)
1 cup apple cider vinegar (Marinade)
2 tsp Worcestershire sauce (Marinade)
2 tsp soy sauce (Marinade)
1 tsp salt (Marinade)
2 tsp mustard powder (Marinade)
1 tsp garlic powder (Marinade)
1 tsp onion powder (Marinade)
¼ Cup fresh sage (Marinade)
5 bay leaves (Marinade)
1 Tbsp pepper
- Preheat the smoker to 275 degrees Fahrenheit.
- Remove the membrane from the ribs.
- Slide a dull knife under the membrane and over a bone at one end of the rack.
- Lift and...
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