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🔥🐷 In this Episode of Backyard Bosses, we're making Smoked Pork Back Ribs!! These pork back ribs were seasoned up with Pit Boss Sweet Heat Rub before hitting the Champion Barrel Smoker for a smoke bath over hot charcoal. The final result is juicy, tender, and delicious.
Stay tuned as we walk you through exactly how to season, prep, hang, and smoke delicious pork back ribs over charcoal. We'll also share tips and tricks along the way to help you get that next-level smoke flavor everyone's after.
Trust us, you're not going to want to miss out on this easy and delicious cook. Let's get into it 👇
💨Ingredients:
Dijon Mustard
Pit Boss Sweet Heat Rub
Pork Back Ribs
🛠Special Tools:
Meat Hooks (2 Hooks Per Rib)
Charocal Igniter
🔥 Champion Barrel Smoker Setup: In this episode of Backyard Bosses, we're going to show you exactly how to set up your Pit Boss Champion Barrel Smoker to cook hanging pork back ribs.
First, you're going to fill the charcoal basket with your charcoal of choice and light it using a charcoal igniter. Then, adjust the air intakes and chimney to their minimum settings to keep the temperature down.
Next, remove the grill grates from your Champion Barrel smoker and install the hanging rack. Now, all that's left to do is wait for your Champion Barrel Smoker to get up to the correct temperature! Once your Barrel reaches 250 degrees, you're ready to smoke!
👨🍳 Cooking Process: Stay tuned as we show you exactly how to season, hang, smoke, and slice juicy and delicious pork back ribs!
First, you're going to add a light layer of Dijon mustard to your pork back ribs, making sure to coat all sides. Then add a sprinkle of Pit Boss Sweet Heat Rub, patting it down to ensure it adheres to the ribs properly.
Then, insert the meat hooks in between the second and third rib bones on the larger end to ensure they don't fall during your cook. Then your pork ribs are ready to smoke!
Hang your pork ribs on the hanging rack in your Champion Barrel Smoker and close the lid. After your bark has set, you can spritz with your spritzing solution of choice every 30-45 minutes if your ribs look dry.
When your ribs reach an internal temperature of 190-200 degrees, take them out of the smoker, remove the meat hooks, and wrap them with butter in aluminum foil for 2-3 hours.
After 2-3 hours of resting, you're ready to slice in and enjoy!
🔥 Smoking Time & Temperature: Smoke at 250 degrees with minimal venting until you reach an internal temperature of 190 degrees.
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✅ So what are you waiting for?! Get your Pit Boss fired up and ready to throw down these tender and juicy pork back ribs for your next Backyard BBQ.
As always, this recipe is fully customizable! Switch up the BBQ Rubs and pellet blends used in the recipe to truly make it your own.
Let us know how you would make this recipe your own in the comments 👇
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