Smoked Ribs

I try to find any occasion to give an excuse for cooking on the grill. Well, we had my parents over and I found that excuse! I love to smoke ribs, and the flavor that comes from them. Here is what I did for them:

1/2 tbsp black pepper
1/2 tbsp garlic powder
3 tsp smoked paprika
2 tsp Chipotle seasoning
1 tsp dried yellow mustard

You may be thinking, there was no salt added! I did something professionals and bloggers have told me not to do with ribs: I brined them! That's right, I did a wet brine. I took about one gallon of water, 2 cups of apple cider vinegar, one cup of kosher salt and 1/2 cup brown sugar and 1/2 cup white sugar.  I brined the ribs overnight.

When I removed the ribs I noticed the meat turned to a different grayish tint. This is normal. I rinsed them off, then I dried them off very well and added all the dry ingredients.

On a prepared smoker using a mixture of charcoal and hickory, have your temp between 185-225 degrees. This actually was achieved with little effort once you get the fire right. Smoke the ribs for 8 hours. Yes, 8 hours.

While they are cooking I had a mixture of apple cider vinegar and honey and mopped it every hour or so.

What you get are very flavorful ribs, very tender, but not fall off the bone. I like ribs tender, but not so cooked that they turn to mush when you eat them.

These were great ribs. Try them and host a party. Or maybe two.

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