Slow Smoked Pork Ribs with Dirtyleg BBQ Sauce
Night Before (if you have time)
- Apply liberal amount of Dawgs Bark seasoning rubbed over ribs.
- Plastic wrap around ribs and let sit overnight in refrigeration.
Cooking (If you want dinner at 7 pm go ahead and start this process at 11 am)
- Light up charcoal.
- When charcoal turns to red coals drop 2 to 3 chunks of mesquite on top.
- Let mesquite breathe out (hard smoke) for about 15 to 30 minutes.
- Unwrap and place ribs on smoker bone side down.
- ¼ open top and bottom damper works for our pit. (yours will vary)
- At 4 hours mop ribs with Dirtyleg or your favorite sauce every 15 minutes.
- Try to keep the temp at 250 for 6 hours.
- This dish was smoked over mesquite wood and coaling charcoal at 250 for 6 hours. You can cook it any way that will give you constant heat at 250.
- You'll have to feel it out temperatures with your set up but you'll get it honed in in no time.
- A good indicator the ribs are done (tender) is when the meat shrinks on the bone about ½ an inch.
- This was made in an Old Smokey pit.
- A chimney charcoal starter works great for helping to move heat temps up when/if coals start to peter out.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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