Chris’ Smoked Pork Ribs

For rub:

2 tsp sea salt

2 tsp dried garlic

1 tsp black pepper

1 tsp sugar

1 tsp dried parsley

Mix ingredients and use as a generous rub for your entire rack. Double recipe if you have a large rack.

Smoking

We use an offset smoker, but any will work. If you are using offset, your fire will go in the offset housing, your ribs go in the main chamber. We recommend applewood for this recipe, but hickory or other fruit wood will taste great as well. After getting your smoker started and your fire has burned off all of your starter material, you will want to get your temperature around 200°-250°.

Once you are in the correct temperature range and you’ve got your ribs coated with rub you are ready to add them to your smoker. Place your rib in the middle of the smoker for approximately 2 hours. Mind the temperature so you stay in the 200°-250° range, and ideally you want the smoke to stay in the smoker so it absorbs into the meat.

After 2 hours, wrap your ribs in aluminum foil nice and tight so the moisture stays in, then cook slowly in the same 200°-250° range for another 4 hours.

Add Miss Ellie’s BBQ Sauce

Now you are ready for the best part, open the top of the foil and coat the ribs with a thick layer of Miss Ellie’s BBQ sauce (spicy or original) then continue to slow cook with foil open for another 15-20 minutes so the sauce on top gets a nice thick consistency. Then rewrap the ribs, remove from the grill and place them in a sealed cooler for 25-30 minutes before serving. This will allow the temperature to settle and the juices to reabsorb.

Serve with additional Miss Ellie’s BBQ sauce on the side if desired.

This recipe pairs great with Aunt Toni’s Famous Pinto Beans.