A mouthwatering take on dry rub ribs, inspired by Nashville’s famous Peg Leg Porker, where the rub is applied after cooking for an explosion of flavor and texture.
Keyword dry ribs
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours21 minutesminutes
Ingredients
1 rack of pork ribs
2 tbsp melted butter
1/2 cup apple cider vinegar
1/2 cup apple juice
2 tbsp barbecue rub (Heavy Smoke Black Label or Josh DeWitt’s Sweet Rub)
Cherry wood chunks for smoking
Lump charcoal
Instructions
Remove membrane from the back of the ribs.
Preheat smoker to 225–250°F using lump charcoal and cherry wood.
Place a water pan with ice cubes to help regulate temperature.
Smoke the ribs meat-side up, spritzing every 30 minutes with a 50/50 apple cider vinegar and apple juice mixture.
Wrap the ribs at 150–165°F with melted butter and a few spritzes of the spritz mixture.
Continue cooking for about 1 hour, checking for tenderness every 15 minutes.
Remove ribs from smoker, rest for 15 minutes
Spritz one last time and apply barbecue rub to both sides.