Ingredients
12
12 servings
- •3 racks pork baby back ribs
- •2 tablespoons salt
- •2 tablespoons ground black pepper
- •1 tablespoon garlic powder
- •1 tablespoon onion powder
- •1 tablespoon chili powder
- •1 tablespoon ground cumin
- •¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste
Instructions
- Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
- While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together in a bowl. Apply rub to both sides of ribs.
- Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours.
- Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours more.
- Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutritional Facts
Per 12 servings
- Calories: 1700
- Carbohydrate: 4g
- Fat: 135g
- Fiber: 1g
- Protein: 111g
- Sugar: 2g
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