Recipe

Bbq Hickory Smoked Pork Ribs Recipe

Add Step-by-Step Photos	Padraig / All my dishes 1 year ago This rib recipe is best prepared on a Big Green Egg or Kamado. A smoker will work. Prep:20m Cook:90m Servings:6	Padraig
	bbq

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Ingredients

Prepare Marinade:

1 ¾ c. Cooking Oil

1 c. Soy Sauce

¾ c. Vinegar

½ c. Worcestershire Sauce

2 tbsp Dry Mustard

1/3 C. Fresh squeezed Orange Juice

1 1/2 tbsp. Ground Black Pepper

2 tbsp Chopped Fresh Parsley

2 Cloves of minced Garlic

Directions

Rinse and remove membrane from the back of ribs.

Apply Seasoning and Rub. Bone Sucking Sauce’s Seasoning & Rub is good, and John Henry’s Hickory Rub.

Cut into smoking rack sizes.

Place into glass pan or plastic bag and refrigerate for 12-24 hours.

After 12-24 hours, combine the ribs and marinade for 24 Hours before smoking.

Smoke using hardwood lump charcoal and Hickory chips for approximately 90 minutes @ 250-275 degrees. When using a temperature probe, the target temp should be 160 degrees.

Remove then baste with a BBQ sauce, then serve.

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