Smoke’n Ribs

Name: Smoke’n Ribs Practice
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 1
Ingredients: 4 lb ribs (baby back or what’s on sale); ¼ cup Dawgs Bark (more or less)

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5 from 1 vote

Smoke’n Ribs Practice

Was doing a test with Dawgs Bark and pork baby backs. There is at least one other recipe on here for smoked ribs that was likely seasoned and cooked differently. Both recipes are great and I’d say the main difference is I used Dawgs Bark (beef) seasoning here and Sowflakes (pork) on the other. Keep reading

Sowflakes is sweet and more complex than Dawgs Bark which is a simpler granular perfect blend. Dawgs Bark lets the meat shine through more so the most important part of this recipe is that you do it right 😉 Aint no spices to cover up “oops” using Dawgs Bark. You can cook this in an oven but I highly recommend a decent smoker to hold temps 5 over and under.

Course Main Course

Style American

Prep Time 10 minutes

Cook Time 7 hours

Total Time 7 hours 10 minutes

Servings

Calories 5917kcal

Author Shawn

Ingredients

4 lb ribs (baby back or what’s on sale)
¼ cup Dawgs Bark (more or less)

USA - Euro

Instructions

A day before or 4 hours before.
Sprinkle Dawgs Bark all over ribs.
It’s a long cook short instructions.
Get your smoker up to temperature 205 and puffing Chong smoke.
Lay ribs off to side of heat bone down, cover, and smoke for 7 hours.
Keep temp no higher than 205 and no less than 195.
After 7 hours you’ll figure out what to do.

➕ Nutrition

Nutrition Facts

Smoke’n Ribs Practice

Amount Per Serving (355 g)

Calories 5917 Calories from Fat 4635

% Daily Value*

Fat 515g792%

Saturated Fat 229g1431%

Cholesterol 1360mg453%

Sodium 5542mg241%

Potassium 4050mg116%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 4g4%

Protein 293g586%

Vitamin A 370IU7%

Calcium 206mg21%

Iron 30.2mg168%

* Percent Daily Values are based on a 2000 calorie diet.

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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