Southern Indiana Smokehouse Bbq D Ribs
Experience authentic smokehouse flavor with these tender and juicy Southern Indiana Smokehouse BBQ D Ribs, a true barbecue masterpiece. This recipe starts with meaty pork spare ribs coated in a smoky, sweet, and slightly spicy dry rub featuring brown sugar, paprika, chili powder, and a dash of cayenne. Slow-smoked at 225°F over hickory or applewood chips, these ribs are lovingly spritzed with a tangy apple cider vinegar and apple juice mixture to keep them irresistibly moist. A rich, homemade BBQ sauce made with ketchup, honey, Worcestershire sauce, and a hint of liquid smoke takes these ribs over the top, caramelizing to perfection in the final stages of cooking. Perfect for summer cookouts or weekend gatherings, these fall-off-the-bone ribs are sure to be the star of your next barbecue. Serve them hot with extra sauce and watch them disappear!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 0.5 cups Brown sugar
- 3 tbsp Paprika
- 1.5 tsp Garlic powder
- 1.5 tsp Onion powder
- 2 tsp Ground black pepper
- 1.5 tsp Salt
- 1 tbsp Chili powder
- 0.5 tsp Cayenne pepper (optional)
- 0.75 cups Apple cider vinegar
- 1 cups Ketchup
- 0.25 cups Honey
- 2 tbsp Worcestershire sauce
- 1 tsp Liquid smoke
- 2 tbsp Yellow mustard
- 2 tbsp Vegetable oil
- 0.5 cups Apple juice
Instructions
Rinse the pork ribs and pat them dry with paper towels. Remove the silver skin membrane on the underside of the ribs for better flavor absorption.
In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper. This is your dry rub.
Generously coat each rack of ribs with the dry rub, ensuring that all sides are evenly covered. Let the ribs rest in the refrigerator for at least 1 hour, or overnight for the best flavor.
Preheat your smoker to 225°F (107°C). Use hickory or applewood chips for a traditional smokehouse flavor.
In a small spray bottle, combine apple juice and apple cider vinegar. This mixture will keep the ribs moist and enhance their tangy flavor during cooking.
Place the ribs in the smoker, bone side down. Every hour, spritz the ribs with the apple juice and cider vinegar mixture to keep them juicy.
While the ribs are smoking, prepare the BBQ sauce. In a saucepan over medium heat, combine ketchup, honey, Worcestershire sauce, liquid smoke, yellow mustard, and vegetable oil. Stir well and simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste. Set aside.
After smoking the ribs for 3 hours, remove them from the smoker. Wrap each rack tightly in aluminum foil, adding a small amount of the apple juice mixture inside to braise. Return the wrapped ribs to the smoker for an additional 2 hours.
Carefully unwrap the ribs and brush them generously with the prepared BBQ sauce. Place them back in the smoker for another 30 minutes, allowing the sauce to caramelize.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve hot with extra BBQ sauce on the side.
Nutrition Facts
Calories |
7100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.4 g | 639% | |
| Saturated Fat | 174.4 g | 872% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7131 mg | 310% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 182.3 g | ||
| Protein | 414.2 g | 828% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 658 mg | 51% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5602 mg | 119% | |
*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.
