Typhur week 5-1.jpg
Been making smoked pork ribs every weekend for the past month, and I think I finally nailed it this time. Super juicy, great bark, solid smoke ring.
Here’s what I used:
– Traeger smoker (ran it with charcoal + hickory wood from Costco)
– Typhur SYNC Gold Dual thermometer (this thing’s been clutch for tracking temps)
– Tinfoil
– Pork spare ribs (definitely recommend over baby backs if you like ‘em meatier and more tender. Plus that little cartilage bit in the front is 🔥)
– BBQ rub
– Sauce mix: BBQ sauce + Japanese teriyaki + honey + ketchup + yellow mustard + a splash of Mexican chili sauce (or whatever hot sauce you like)
– Butter & honey for the wrap
by nester-prime
7 Comments
If anyone wants the step-by-step, here’s what I did:
1. Slathered yellow mustard on both sides of the ribs (light layer so it’s not too salty), then hit it with the rub.
2. Got the smoker going with hickory at 225°F.
3. Smoked the ribs (meat side up) for 1-2 hours depending how smoky I wanted it.
4. Meanwhile, preheat the oven to 300°F.
5. After the smoke, laid the ribs meat side up on foil, dotted with 4 small pats of butter, drizzled honey on top, then wrapped it up tight.
6. Baked in the oven at 300°F for 90 mins.
7. Unwrapped, brushed with my sauce mix, then back in the oven (uncovered) at 300°F for 4-5 mins to set the glaze.
8. Took it out, optionally brushed another layer of sauce, and let it rest a few mins before slicing.
Turned out super tender but still had some bite, and the flavor was spot on.
Very nice!!
I’m so confused.
Where did all the meat go? Look good though.
Meatless ribs
This isnt pork or spareribs. 🤔
Op is a bot