The Beginners Guide to Making the Perfect Smoked Ribs

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 with spices

Homemade sauce can be lower in sugar, while ketchup is budget-friendly.

Pat the ribs dry on both sides with a paper towel.

Trim any big chunks of fat or meat from the ribs.

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

Season the ribs with Texas hat hanger seasoning, heavy on the meat side and light on the bone side.

Let the seasoned ribs sit for 10-15 minutes to allow the rub to sink in.

Preheat the woodwind Pro smoker to 225°F (107°C) and add hickory wood chunks.

Place the ribs in the smoker and cook for 5-6 hours without wrapping or saucing them.

After about 4 hours, prepare the Texas style barbecue sauce by heating a saucepan to medium-low and combining tomato sauce, ketchup, lemon juice, Worcestershire sauce, and brown sugar.

Simmer the sauce for about 5 minutes.

Check the doneness of the ribs at the 5.5 hour mark, looking for a temperature of 195-200°F and a bendable texture.

Remove the ribs from the smoker and wrap them in foil with the barbecue sauce, placing them meat side down.

Put the wrapped ribs in a baking tray and place them in a 170°F (77°C) oven for about 2 hours until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: