BBQ RIBS COOKED IN MASTERBUILT ELECTRIC SMOKER

 BBQ ST. LOUIS PORK SPARERIBS

MASTERBUILT ELECTRIC SMOKER

DINNER AT HOME

Pulled out the Masterbuilt Electric Smoker on a rainy Honolulu day and cooked up some tasty St. Louis Pork Spareribs.  Started with a dry rub from the Dadgum That's Good website.  www.dadgumthatsgood.com   

1/2 tbsp Salt

1/4 cup Brown Sugar

2 1/2 tbsp Chili Powder

1 1/2 tbsp Ground Cumin

2 tsp Cayenne Pepper

2 tsp Black Pepper

2 tsp Garlic Powder

2 tsp Onion Powder

Preheated my smoker to 225 degrees and mixed the dry rub in a bowl.  Coated both sides of the ribs with the rub and placed in smoker for 3 hours.  After 3 hours, I removed the ribs and coated them with BBQ Sauce.  Wrapped in foil and placed back in the smoker for another hour.  Ribs were moist and a bit spicy.  Not bad.  I used Hickory Chips in the smoker and they added a deep smokey flavor that tasted like something I have eaten in Texas.  This spice recipe is enough for all three racks.  Use sparingly as it is quite potent.  

BBQ RIBS

DRY RUB INGREDIENTS MIXED IN BOWL

PICKED UP AN ALMOST 10 POUND BAG OF RIBS FOR $27 AT COSTCO

THREE SLABS OF RIBS PER PACKAGE

REMOVED RIBS FROM PACKAGE AND SMOKED ONE RACK FOR THE FAMILY.  FROZE THE REST.

COATED BOTH SIDES OF RIBS WITH DRY RUB

HEATED THE SMOKER UP TO 225 DEGREES.  SET TIMER FOR THREE HOURS
AND PLACED RIBS INSIDE

REMOVED RIBS AFTER THREE HOURS OF SMOKING

COATED RIBS WITH BBQ SAUCE AND PLACED BACK IN SMOKER FOR ANOTHER HOUR

SMOKED RIBS DONE TO PERFECTION IN ABOUT FOUR HOURS

JUICY AND SMOKEY ST. LOUIS PORK RIBS

RIBS WERE SMOKEY, SPICY AND DELICIOUS