Been messing with pork ribs every weekend for the past month, and I think I finally hit the sweet spot. These came out juicy, had a solid bark, and the smoke ring made me do a double take.
What I used:
– Traeger smoker (ran charcoal + some of that Costco hickory wood)
– Typhur SYNC Gold Dual thermometer (helpful for keeping track of temps)
– Heavy-duty foil
– Pork spare ribs
– BBQ rub of choice
– Sauce mix: store-bought BBQ sauce, Japanese teriyaki, honey, ketchup, yellow mustard, and a little Mexican chili sauce (feel free to sub in your go-to hot sauce)
by Ezio367
2 Comments
Here’s the full breakdown:
1. Gave the ribs a light coat of yellow mustard on both sides (not too thick, just enough for the rub to stick).
2. Hit them with a generous layer of BBQ rub.
3. Got the smoker going at 225°F using hickory. Threw the ribs on meat side up and let them smoke for 1–2 hours, depending how much smoke flavor I want.
4. While that was happening, I preheated the oven to 300°F.
5. After the smoke phase, I pulled the ribs, laid them meat side up on foil, added a few pats of butter, drizzled some honey, wrapped them up tight.
6. Into the oven for 90 minutes at 300°F.
7. Then unwrapped, brushed with the sauce mix, and back in the oven uncovered for 5ish minutes just to set the glaze.
8. Let them rest for a few minutes after pulling, then sliced and served.
Meat was tender but still had a nice bite. If you’re into that balance between juicy and structured, give this method a try.
Those look delicious 😋 😍.