Hanging Pork Back Ribs
Category
Pork
Smoke
Game Day
July 4th
Dinner
Servings
4
Prep Time
5 minutes
Cook Time
5 hours
On this Episode of Backyard Bosses, Kara @ScaleAndTailor, shows us how to make Hanging Pork Back Ribs! These pork back ribs were seasoned up with Pit Boss Sweet Heat Rub before hitting the Champion Barrel Smoker for a smoke bath over hot charcoal. The final result is juicy, tender, and delicious. Stay tuned as we walk you through exactly how to season, prep, hang, and smoke delicious pork back ribs over charcoal. We'll also share tips and tricks along the way to help you get that next-level smoke flavor everyone's after. Trust us, you're not going to want to miss out on this easy and delicious cook. Let's get into it 👇
Ingredients
- Pork back ribs
- Mustard
- BBQ rub of choice
- 1 cup apple juice
Special Tools
Directions
- Preheat your smoker to 250°F. If using a charcoal smoker, fill your basket up with charcoal, switch your top vent to minimum, and your side vents are barely open to keep the temperature down. Once your charcoal is lit, you can sprinkle some hardwood pellets over them sporadically to add more smoke to your cook.
- Prepare your hanging pork back ribs by using a mustard binder and evenly coating with your BBQ rub of choice. Leave the silver skin on the back of the pork back ribs. This will keep them intact during the cook and ensure they don't fall down.
- Using your hanging rods, pierce through your ribs (2-3 ribs from the top). Using your hanging grill grate attachment, hang your pork back ribs, and let them grill.
- Once you notice a crust forming on your pork back ribs, start spritzing every 30-45 minutes with some apple juice. This will keep them tender and juicy.
- Smoke your hanging back ribs until they reach an internal temperature of 190-200°F.
- Next, rest your ribs for a minimum of 1 hour. Do this by wrapping them in aluminum foil, then in a towel, and then place into a cooler or microwave. We recommend 2-3 hours of rest time. Slice and enjoy!