|Pork ribs one hour in the smoker|
We opted for the room at the independent facility and I was volunteered to provide pork ribs, corn and lemonade. Others are bringing cornbread, potato salad and desert. Because it was supposed to perhaps rain that day, I decided to get a jump start on the ribs and smoke them the day before and just finish them off on the grill before the party. I'm glad I did because it ended up taking about six hours just to smoke them.
We normally just cook ribs inside in our oven for a few hours but as hot as it has been, I really didn't want to do that. Plus, I've learned over the years that smoked meats always taste better on the following day than hot out of the smoker. My smoker is gas fueled which means I have quite a bit of control on it so I put it down to simmer never letting the temperature get over 220 degrees to prolong the cooking as much as possible. Never having smoked them before, I didn't know how long it would take and it ended up taking about six hours for them to reach between 190 and 200 degrees. They are technically done at around 145 degrees, but with ribs, you want higher temperatures to melt the collagen which will actually make them more tender and moist.
Below you can see the finished product off the smoker and it is all I can do to not rip off a rib and start chewing into the meaty goodness while it cools. Tomorrow I will remove them from the refrigerator and let them come up to room temperature before quickly charring them on the grill with some of our secret BBQ sauce. It really isn't a secret but being a local company to our state, I find not many people know about it until after they try some of my ribs and taste how incredible it tastes. I have eaten a lot of BBQ all over the U.S. and it is by far my favorite.
|Pork ribs removed from the smoker six hours later|