Rib Night at the Rideout's
This recipe has taken my ADD self 5 days to stop and type out and for that I’m sorry. But you’ll forgive me soon, I promise.
Zach and I were at Fresh Market last week and they were having a killer sale on ribs. 50% off of $50.00, sold. I froze them thinking we’d get to them eventually. Then we ended up at the skate park with our friends, Shawn and Chelsea who have two kids that wanted to ride their bikes and Shawn’s new skateboard. (Zach and Shawn reliving their childhood skater punk phase is a different story, sorry y’all).
The result though, was rib night. We have a new smoker, a freezer full of ribs, a free Saturday night, and a wife that never leaves the house because she is a slave to social media. RIB. NIGHT. I’ve only ever braised ribs and the first two times I made them, I missed the memo about removing the inner membrane, which resulted in some pretty awful ribs. Not this time. We did a rub and then picked our favorite BBQ sauce to drench them in (Lexington lovers can all go to hell, it’s Eastern style or bust!).
- Remove the membrane. Should be a real no-braner (bad pun intended). If you’re having trouble getting it started don’t lose your cool. I sometimes use a spoon to scrape up a good starting point if it is really giving me a hard time. I always always ALWAYS use a paper towel to grab it though because it’s a slippery little thing and the towel provides grip.
- If you want to brine or marinate your ribs prior, be my guest. I’m not a rib snob so I don’t, but if you’ve got something you do, then do you. Marinating for a couple hours will tenderize the meat more, brining will help retain moisture.
- Smoking is a long and slow process. Plan accordingly and be sure to soak your woodchips. We chose to soak ours in pear juice with a splash of apple cider vinegar because we didn’t have apple juice on hand.
- Pro Tip: Please do not think this tastes like apple juice and give it to your kids as a substitute.
- 2 racks of pork ribs
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp mustard powder
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- ¼ cup vegetable oil
- Salt and pepper to taste
- Your favorite BBQ sauce
- Cutting board
- Paper towels
- Sheet pan
- Brush (if you have 45 minutes to paint on your rub)
- Smoker – duh
- Small bowl
- Preheat your smoker to 225 degrees. Remove the membrane from the ribs. If it comes off in one go, it is super satisfying.
- Salt and pepper your ribs generously.
- Mix all of your remaining ingredients together in a bowl (not the BBQ Sauce), it should have the consistency of a paste so go slow with the oil.
- Scoop it out with your hand and slather it all over your ribs front and back. If you want to use the brush, that’s fine too. Not as fun though.
- Put the ribs in your preheated smoker and let it roll for 6-8 hours. Flipping them every hour. We pulled ours at 6 and they were great.