Description
Bone-in pork short ribs are coated in a dry rub and smoked low and slow until tender.
Ingredients
Scale
- 1 rack pork short ribs, 6 to 9 bones (about 3 lbs / 1.4 kg)
- 2 tablespoons (30 g) yellow mustard
- 3 tablespoons (45 g) sweet barbecue rub
- 3 tablespoons (45 g) savory barbecue rub
- 1/2 cup (120 ml) apple juice
Instructions
- Remove the thin membrane from the bone side of the pork short ribs using a butter knife to pry up a corner, then pull it off with a paper towel.
- Coat the ribs on all sides with a thin layer of yellow mustard to help the seasoning stick.
- Sprinkle the ribs evenly with the savory barbecue rub, followed by an even layer of the sweet barbecue rub.
- Place the seasoned ribs in the refrigerator to rest for at least 4 hours, or up to overnight.
- Preheat your smoker to 225°F (107°C) using indirect heat. Fill the water pan if your smoker has one.
- Place the ribs directly on the smoker grate, bone side up, and smoke for 6 to 7 hours.
- Spray the meat lightly with apple juice every 30 minutes after the first hour of cooking.
- The pork is safe to eat when it reaches an internal temperature of 145°F (63°C) with a 3-minute rest, but for tender ribs, continue cooking until the meat between the bones reaches 200°F (93°C).
- Remove the ribs from the smoker, cover loosely with aluminum foil, and let them rest for 10 minutes before slicing between the bones to serve.
Notes
- The safe internal temperature for pork is 145°F (63°C) followed by a 3-minute rest. Pork short ribs require cooking to around 200°F (93°C) so the tough connective tissues break down.
- Using two types of rub gives the bark a balanced flavor, but you can use 6 tablespoons (90 g) of your preferred pork rub instead.
- Keep the apple juice in a food-safe spray bottle for easy application during the long cook time.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Smoked
- Cuisine: American