How to Smoke Pork Ribs | Mad Scientist BBQ

pork ribs

🥗Healthier: turkey ribs

💰Cheaper: pork shoulder

Turkey ribs are leaner, while pork shoulder is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Trim any excess meat or fat from the pork ribs.

Score the membrane on the back of the ribs instead of removing it.

Season the ribs with salt and pepper only.

Preheat the smoker to 225°F (107°C).

Smoke the ribs for the first four hours to build smoke flavor.

Increase the temperature to 275°F (135°C) for one hour to allow the meat to pull back from the bone.

Add two heaping tablespoons of smoked pork lard per rack of ribs in an aluminum foil pan on the smoker.

Spray the ribs with a mixture of 50% apple cider vinegar and 50% water at the three-hour mark.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary