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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
Cuisine American
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 1
Calories 5917
Author Shawn

Ingredients

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

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

Serving: 355g | Calories: 5917kcal | Carbohydrates: 23g | Protein: 293g | Fat: 515g | Saturated Fat: 229g | Cholesterol: 1360mg | Sodium: 5542mg | Potassium: 4050mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Calcium: 206mg | Iron: 30.2mg