{"id":1054,"date":"2021-05-14T17:32:05","date_gmt":"2021-05-14T21:32:05","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=1054"},"modified":"2021-05-14T17:32:05","modified_gmt":"2021-05-14T21:32:05","slug":"smoked-pork-ribs","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=1054","title":{"rendered":"Smoked Pork Ribs"},"content":{"rendered":"

Ingredients<\/u>:<\/b>
\n1 rack of St. Louis or baby back ribs
\nSalt (roughly 1\/2 tsp per lb of meat)
\nYellow Mustard
\nHoney
\nApple Cider Vinegar
\nBlack Pepper (coarse ground is what I prefer)
\nMemphis Meatheads Dust Rub<\/a>
\nOptional:<\/b>
\nBBQ Sauce<\/p>\n

Directions<\/u>:<\/b>
\nRemove the silver skin from the under side of the rack of ribs. If you’re unsure what that means, this link<\/a> will take you to a highly recommended site for general BBQ tips.
\nPat the ribs dry and sprinkle liberally with the salt. Place rack on tray\/rack in refrigerator for at least 2 hours, up to 24 to allow them to dry brine. Again, this site<\/a> provides a thorough walk through on what this is.
\nHalf way through the allotted brining time, mix the mustard, apple cider vinegar, and honey in a roughly 2:1:1 ratio. Grind in the black pepper and mix thoroughly. Slather liberally on the ribs and return them to the refrigerator for the remaining brining time.
\nRemove ribs from refrigerator to allow them to start warming up. In the meantime, get smoker up to temp, 225 degrees F and get a good smoke going. Place ribs in smoker with water pan and keep a good smoke going for the first 45 mins or so of cooking. For my chip smoker, this is roughly 1\/2 cup of chips every 20 mins or so.
\nCook ribs for 4-6 hours until the bark cracks easily when bent or a toothpick can go through the meat relatively easily.
\nAllow meat to rest for 15-20 mins prior to slicing.
\nOptional<\/b>: Pre-heat the grill or broiler. Use the bbq sauce of your choice and brush onto the ribs. Place over direct heat or directly under broiler and keep a close watch. Sauce will start to caramelize pretty quickly, turn the rips over and get the sauce caramelized on that side and remove from heat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 1 rack of St. Louis or baby back ribs Salt (roughly 1\/2 tsp per lb of meat) Yellow Mustard…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1054","post","type-post","status-publish","format-standard","hentry","category-bbq"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1054","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1054"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1054\/revisions"}],"predecessor-version":[{"id":1055,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1054\/revisions\/1055"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}