Smoked BBQ ribs….. Doesn’t that sound like every man’s dream food? I have to say I am blessed that my old lady loves to find meat on markdown and when she found packages of ribs 50% off she grabbed them all! We had friends coming over for dinner so we whipped up these ribs, and they were a hit with everyone, even the kids were into them! (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
You may remember from my Coca-Cola Smoked BBQ Wings I like to make a brine, well this one for ribs added a lot of great flavor to the ribs. I do have to say if you don’t have a smoker at your house you are really missing out!! We use ours to do everything to smoke cheese, vegetables, meat, almost anything you can think of!! Now my personal favorite smoking flavor is apple, the fruit smoke just adds an amazing flavor.
Bradley Apple Bisquettes 48 pack
Smoke Hollow 3016DEW 30-Inch Digital Electric Smoker with Window, Black
Habor Instant Read Meat Thermometer
Smoked BBQ Ribs Ingredients:
Brine For Ribs Ingredients:
- 1 gallon of water
- 1 Cup of salt
- ¼ cup of garlic salt
- ¼ cup of Worcestershire sauce
- 4 tbsp black pepper
- ¼ cup Montreal steak seasoning
- Ice
Rib Ingredients:
-
- Ribs (I used about 8lbs of ribs)
- BBQ Sauce (I used a honey bbq)
- ¼ cup brown sugar
- Squirt of ketchup
- Splash of Worcestershire sauce
- Splash of apple cider vinegar
Smoked BBQ Ribs Directions:
In a large container mix together all the brine ingredients except the ice, and give it a good stir with a whisk or a big spoon
Place your ribs into the brine and add ice.
Seal up your container and set in the fridge. Allow your brine to refrigerate for over 24 hours to let the season to soak in.
Prep your smoker, I always start by turning it on and placing in my chips. (I love to use apple pucks) and get a good smoke going. I add my water tray after I get a smoke going from my pucks and then open up my smoke pipe.
While your smoker is reaching temp remove the racks and spray with a nonstick. Using tongs remove your ribs from your brine. I let mine sit on the racks about 10 minutes to let excess fluid drip off. your smoker is at about 200-250 degrees.
Once your smoker is at about 200-250 degrees place your ribs in the smoker! Smoke for about 3-4 hours until they reach done temperature.
Before you remove your ribs from the smoker prepare a container with the sauce ingredients, bbq sauce, ketchup, honey, Worcestershire sauce, and apple cider vinegar. Mix up the sauce ingredients and then throw in your ribs. My container was big enough for them to be shaken into coat.
Remove your smoked ribs from the smoker and place them in your container with bbq sauce. I used a container that I could shake them up in to give them a good coating.
Once sauced fire up your barbecue on low. We cooked ours for about 10 minutes to allow the sauce to thicken up and have even more amazing flavor!
I mean is there anything better than this sight on your grill?? What is your go-to way to cook ribs?
Smoked BBQ Ribs
Ingredients
- 1 gallon Water
- 1 Cup Salt
- ¼ cup Garlic salt
- ¼ cup Worcestershire sauce
- 4 tbsp Black pepper
- ¼ cup Montreal steak seasoning
- Ice
- 8 lbs Boneless Ribs
- 1 bottle BBQ Sauce
- ¼ cup brown sugar
- 1 Squirt of ketchup
- 1 Splash of Worcestershire sauce
- 1 Splash of apple cider vinegar
Instructions
- In a large container mix together all the brine ingredients except the ice, and give it a good stir with a whisk or a big spoon
- Place your ribs into the brine and add ice.
- Seal up your container and set in the fridge. Allow your brine to refrigerate for over 24 hours to let the season to soak in.
- Prep your smoker, I always start by turning it on and placing in my chips. (I love to use apple pucks) and get a good smoke going. I add my water tray after I get a smoke going from my pucks and then open up my smoke pipe.
- While your smoker is reaching temp remove the racks and spray with a nonstick. Using tongs remove your ribs from your brine. I let mine sit on the racks about 10 minutes to let excess fluid drip off. your smoker is at about 200-250 degrees
- Once your smoker is at about 200-250 degrees place your ribs in the smoker! Smoke for about 3-4 hours until they reach done temperature.
- Before you remove your ribs from the smoker prepare a container with the sauce ingredients, bbq sauce, ketchup, honey, Worcestershire sauce, and apple cider vinegar. Mix up the sauce ingredients and then throw in your ribs. My container was big enough for them to be shaken in to coat.
- Remove your smoked ribs from the smoker and place them in your container wiht bbq sauce. I used a container that I could shake them up in to give them a good coating.
- Once sauced fire up your barbecue on low. We cooked ours for about 10 minutes to allow the sauce to thicken up and have even more amazing flavor!
Well, that looks yummy only think is it’s late at night and I don’t eat this late normally, but you sure are making me hungry. I’m definitely going to have to try your recipe some time. Thanks for sharing.
I will definitely be trying these out! I already have a great honey bbq recipe that we have used for years, so this will just add a little extra!
Nice!
One of my plans this summer, now that I have a patio, is to get a smoker grill to put down with the patio. This recipe should be one of my first endeavors using it! I think besides regular ribs, I’d love country style pork ribs done this way. Or pork chops…
I haven’t cooked ribs in a while but I will certainly try out this brine you suggest for the next time. Thanks for sharing at #HomeMattersParty