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Spicy smoked ribs

Spicy smoked ribs, tender and finger licking good. Great recipe for the smoking beginners
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Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Course Main Course
Cuisine Smoked
Servings 6

Equipment

  • Smoker

Ingredients
  

Instructions
 

  • 1. Preheat your smoker to 225 to 250 degrees F.
    2. Trim the ribs and remove the membrane from the back side of the rack.
    season liberally with Grumpy Cajun seasoning.
    Refrigerate for 30 minutes placing ribs on the pit.
    3. Place ribs on the smoker and don’t open the door for one hour. This is the time when the ribs will absorb the most smoke
    4. Spray thoroughly with apple juice or sweet tea then Cook for another hour.
    5. spray ribs for a second time and check temperature. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F. Then you can wrap in foil or butcher paper.
    6. Lay the ribs down on the foil or butcher paper bone side up and a light sprinkle of additional dry rub.
    Wrap the ribs up tight and return them to the smoker.
    Continue smoking for another hour. Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F depending on personal preference.
    More important than the temperature, use the probe thermometer to test for tenderness. Poke the meat in between the bones to see if the ribs are tender. The probe should go into the meat with very little tension.
    If the meat still seems tough wrap the ribs back up and continue cooking for another 30-60 minutes and check again.
    7. Once the ribs are tender you may serve them dry or sauce them with Grumpy Spicy or Chipotle BBQ sauce.
    If saucing unwrap the foil and fold over to create a tray to hold the juices so you can sauce the top. Brush on a thin layer of sauce and smoke for another 20 minutes. You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing the ribs
    8. When cutting the ribs, it’s easier to turn the rack upside down so you can see the bones better and make clean cuts. You may lose a little sauce, but you can always baste a little extra on top when you turn them over.
Keyword BBQ, Grumpy style, smoked, Spicy