Perfectly Smoked Pork Ribs

231

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.

8
45 oz rack Pork Loin Ribs
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
  1. Preheat the smoker to 275 degrees Fahrenheit.
  2. Remove the membrane from the ribs.
  3. Slide a dull knife under the membrane and over a bone at one end of the rack.
  4. Lift and...
    See the full directions on my site
Nutritions

Calories
164

Sodium
515mg
21% DV

Fat
6g
10% DV

Protein
4g
8% DV

Carbs
28g
9% DV

Fiber
6g
24% DV