This recipe came out great. It is from Hey Grill Hey.
INGREDIENTS
- 3 pounds country style pork ribs
- 2 Tablespoons (at least) rib rub
- 2 Tablespoons olive oil
- 1 medium yellow onion (sliced)
- 1 cup BBQ sauce
- 1 cup apple juice
INSTRUCTIONS
- Preheat the smoker. Preheat your smoker to 250 degrees F with your favorite hardwood. I recommend apple, cherry, or oak for this recipe.
- Prep the ribs. Remove the pork ribs from the packaging and wipe down with a paper towel to remove any bone fragments from the cutting process. Drizzle the ribs with the olive oil and season well on all sides with rub. I didn’t measure.
- Smoke the ribs. Place the seasoned ribs directly on the grill grates, close the lid, and smoke for approximately 4 hours or until the ribs reach an internal temperature of 165 degrees F and the ribs have a rich mahogany color. The time to cook can vary a lot so use a good thermometer, preferably a probe that you can leave in so you can monitor the temperature without having to open the smoker and pull the ribs out.
- Prepare the braising liquid. Spread the sliced onions in a single layer into the bottom of a disposable aluminum pan or a 12 inch cast iron skillet. Top the onions with the smoked country style ribs and drizzle the top with the BBQ sauce and apple juice. Cover tightly with foil and return to the smoker.
- Finish smoking the ribs. Close the lid and continue cooking at 250 for another 2-3 hours, or until the ribs reach an internal temperature of at least 200 degrees F and are tender enough to shred with a fork.
- Rest and serve. Remove the pork ribs from the smoker and allow to rest for at least 15 minutes before serving. I recommend serving with rice or mashed potatoes and spooning the rich braising liquid over the finished ribs.
Notes
- Give yourself extra time. If the ribs finish early put them in the oven with the oven off. (You can preheat it a little if you like.) If you used a cast iron pan, the ribs will stay warm for at least 2 hours.