Slow Cooked Ribs
Submitted by tdncrew
Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.
YIELD
6 servingsPREP
5 minCOOK
6 hrsREADY
6 hrsLow heat and patience turn these ribs into smoky, fall-apart tender bites that justify every minute at the smoker.
The basting technique changes halfway through cooking, building layers of flavor from tangy to sweet.
Sparkling water in the baste keeps the sauce from getting too thick and helps it cling without burning.
Keep your smoker at 220°F or lower for the first two hours to let smoke penetrate deep into the meat.
Smoker Tips
- Season whole slabs generously with salt and pepper before they hit the smoker
- Use equal parts sauce, vinegar, and sparkling water for the first 3 hours of basting
- Switch to just sauce and sparkling water for the final hour to build a sticky glaze
- Let ribs rest 10 minutes before slicing so juices redistribute through the meat
Ingredients
Directions
Season whole uncut slabs of pork ribs with salt and pepper, cook slowly in a smoker using low heat (220 F maximum) for two hours.
Then baste ribs with a mix of equal parts tomato-based barbeque sauce, white vinegar, and sparkling water every half hour the next three hours.
For the final hour of cooking, change the baste to a mix of equal parts barbeque sauce and sparkling water.
The ribs will have cooked a total of six hours.
Serve with plenty of sauce on the side.
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