Smoked Pork Ribs

Prep Time: 10 minutes
Rub Marinade Time: (Optional 1 – 2 hours)
Cook Time: Approximately 4-6 hours at 200° F - 225° F

Selection: Ribs can get confusing as there are several cuts and some cuts are identified by more than one name. If confused, don’t be bashful; consult your butcher for assistance. Generally there are two types of pork ribs: Back Ribs also called Canadian or Baby Back Ribs (come from the loin or back) and Spare Ribs which are cut from the rib section of the pig.

Ingredients:

• 1 rack of baby back ribs
• 2 cups apple juice
• Cajun Shake (use as rub)
• Finishing Sauce (optional – Serve at table)
• Cajun Injector® Oak or Pecan Smoker Pellets – 2-Usages
  or Wood Chips of choice

Peparation:

Remove the ribs from their packaging and allow to breath for 5 minutes. Optional Step: Some cooks recommend you remove the membrane from the inside of the ribs by peeling off the membrane (properly done membrane peels off in a sheet;) then applying the rub directly to the meat and refrigerating anywhere from 2-hours to overnight. Others suggest you simply pat the ribs dry with paper towels and generously apply a rub such as our Cajun Shake to both sides of the ribs and allow to marinade at least 1-2 hours.

Smoking Process:

Prepare a clean smoker. Aim for a temperature to 215˚F and a time of from 4 to 6 hours. Put the apple juice in the water pan. Prepare Smoker Pellets as directed and when smoke commences, place ribs on rack. You may spray baste ribs as desired when the smoker is required to be open for other reasons. If desired "mop" the ribs with the basting sauce during the last hour of smoking or serve dry with the finishing sauce served at your table. Keep apple juice in your water pan during smoking process and utilize two usages of pellets. Remember too much smoke can result in a creosote flavor on your meat. Too little smoke is better than too much.