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Sweet 'n' Smoky Pork Ribs

Ribs cut and stacked on a plate with sauce dripping down
Hands On:
60 minutes
Total Time:
240 minutes
Serves:
8

Ingredients

  • Hickory wood chips
  • 2 (3-lbs.) St. Louis-style full slab pork spare ribs
  • 1 cup Big Moe Cason pork rub
  • 1 cup Big Moe Cason I-80 BBQ sauce, + additional for serving
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Preparation

1
Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270°. Use wood chips and water pan as directed.
2
Pat ribs dry with paper towels; remove the silverskin and excess fat. Sprinkle rub over top and bottom of ribs and gently pat into meat.
3
Place ribs on greased racks in smoker; close smoker. Smoke for 3 hours or until ribs are tender and a thermometer inserted into the meat between the ribs reaches 185°F to 190°F, adding wood chips as needed to maintain smoke. Brush with 1 cup barbecue sauce during the last 30 minutes of smoking.
4
Remove ribs from smoker. Cover with foil and let stand 10 minutes. Serve with additional barbecue sauce, if desired.

Nutrition Facts

Serving Size: 8
Serves: 8
Amount Per Serving
Calories:500
% Daily Value*
Total Fat: 28g 36%
Saturated Fat: 9g
Cholesterol: 15mg 5%
Sodium: 5440mg 237%
Total Carbohydrate: 35g 13%
Sugars: 26g 52%
Protein: 18g 36%

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