Cajun Country Smoked Ribs
Transport your taste buds straight to the heart of Louisiana with these irresistibly tender Cajun Country Smoked Ribs. This recipe combines the deep, smoky flavor of hickory wood with a bold homemade Cajun spice rub featuring paprika, garlic, cayenne, and a touch of brown sugar for balance. Perfectly smoked at a low and slow 225°F, the ribs are spritzed with apple cider vinegar for a tangy kick and wrapped in foil for ultimate juiciness. The result? Fall-off-the-bone ribs with a perfectly caramelized bark that will wow at any backyard BBQ. Whether you're hosting a summer feast or just craving authentic Southern BBQ, these Cajun smoked ribs are sure to become a favorite.
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 1 cup Apple cider vinegar
- 4 cups Hickory wood chips
Instructions
Start by preparing your smoker and preheating it to 225°F (107°C). Soak the hickory wood chips in water for at least 30 minutes.
In a small bowl, mix together the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, salt, and brown sugar.
Gently pat the pork ribs dry with paper towels and remove the membrane from the underside of the ribs. This can be done by sliding a knife under it to loosen, then grabbing it with a paper towel and pulling it off.
Rub the olive oil all over the ribs to help the seasoning stick. Generously sprinkle the Cajun spice mix over both sides of the ribs, massaging it into the meat for optimal flavor.
Place the soaked hickory wood chips into the smoker according to the smoker's instructions. Position the ribs bone-side down on the smoker grates.
Smoke the ribs at 225°F (107°C) for 3 hours. During this time, mix the apple cider vinegar with a little water in a spray bottle and spritz the ribs every 45 minutes to keep them moist and add tangy flavor.
After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil. Return them to the smoker for an additional 2 hours to lock in moisture and tenderness.
Once the smoking time is up, carefully remove the ribs from the foil and return them to the smoker for 30 more minutes. This will allow the bark (the flavorful crust) to form again.
Remove the ribs from the smoker and let them rest for 10-15 minutes. Slice between the bones to serve. Enjoy with your favorite sides!
Nutrition Facts
Calories |
6423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.6 g | 639% | |
| Saturated Fat | 174.8 g | 874% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 20.3 g | ||
| Protein | 412.8 g | 826% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 577 mg | 44% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5148 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
