Type what you have

Ingredients

• ✓ pork back rib
• paprika
• chili powder
• onion powder
• cayenne pepper
• salt
• black pepper
• apple wood chip
• barbecue sauce

Instructions

1. 1 Preheat the smoker to 225 degrees F (110 degrees C).
2. 2 Mix together paprika, chili powder, onion powder, cayenne pepper, salt, and pepper in a small bowl until well combined; rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
3. 3 Place the rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 hours and 30 minutes.
4. 4 Remove ribs from the smoker; cover with barbecue sauce. Wrap with aluminum foil. Let rest for 30 minutes.

By How To Smoke

Ingredients

• ✓ pork back rib
• brown sugar
• sea salt
• white pepper
• onion powder
• cayenne pepper
• lemon peel
• apple pie spice
• vegetable oil
• hickory wood chip
• apple wood chip
• apple juice

Instructions

1. 1 About 1 hour before smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in small bowl; mix well. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
2. 2 Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
3. 3 Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
4. 4 Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Smithfield®

Ingredients

• ✓ pork back rib
• ketchup
• apple cider vinegar
• worcestershire sauce
• brown sugar
• salt
• liquid smoke

Instructions

1. 1 Place the ribs into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. Meanwhile, stir the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer uncovered, stirring frequently, until thickened, about 30 minutes.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil.
3. 3 Drain the ribs and place meaty-side-up onto the prepared baking sheet. Brush the ribs with half of the barbeque sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes. Turn the ribs over and brush with the remaining sauce. Continue to broil until the sauce has turned sticky, about 7 minutes.

By spoiled

Ingredients

• ✓ pork back rib
• brown sugar
• sea salt
• onion powder
• chili powder
• paprika
• black pepper
• honey
• soy sauce
• plum jam
• apple cider vinegar
• chili garlic sauce
• hickory wood chip
• apple wood chip
• tamarind juice

Instructions

1. 1 About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
2. 2 Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
5. 5 Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
6. 6 Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

By Smithfield®

Ingredients

• ✓ pork back rib
• pineapple tidbit
• apricot jam
• soy sauce
• white wine vinegar
• brown sugar
• garlic
• ginger
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
2. 2 Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl. Pour evenly over ribs.
3. 3 Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from bone, about 1 1/2 hours. An instant-read thermometer inserted into the center of meat should read 145 degrees F (63 degrees C).

By SUNKIST2

Ingredients

• ✓ pork back rib
• cherry preserves
• black pepper
• chipotle chile powder
• garlic powder
• onion powder
• chili powder
• worcestershire sauce
• water
• water
• white vinegar
• distilled white vinegar
• brown sugar
• ketchup
• apple juice
• apple wood chip
• hickory wood chip
• black pepper
• garlic powder
• onion powder
• chipotle chile powder
• paprika
• salt
• brown sugar

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
7. 7 Serve ribs with remaining glaze.

By Smithfield®