Special Smoked Ribs for Smoker

These are backyard smoker ribs with a do-everything marinade that pulls triple duty as wet brine, tenderizer, and basting sauce. Six pounds of pork ribs soak 5 to 7 hours in a warm tomato-vinegar-brown sugar mix with Worcestershire, chili powder, and paprika, which penetrates the meat while the smoker preheats.

Heat the marinade first to dissolve the sugar properly. Cold brown sugar just sits at the bottom of the bowl and refuses to blend. A final brush with the same mixture before the ribs hit the grates means the sauce bakes on as the smoke does its work. Two to three hours of low smoke is enough for tender, pull-from-the-bone ribs without the dry-out risk of a full day in the pit.

Pro Tips

• Remove the membrane on the back of the ribs before marinating. The membrane blocks smoke and marinade from reaching the meat.
• Cut into 5 to 6 rib sections for easier handling and more surface area exposed to smoke.
• Use fruit wood like apple or cherry for pork. Hickory is great but can get overpowering at 3 hours.
• Rest the ribs 10 minutes off the smoker before slicing between bones. Juices settle and the meat firms up enough to slice clean.

Variations

• Add 2 tablespoons of bourbon or cider to the marinade for extra depth.
• Swap chili powder for chipotle powder for smokier heat.
• Finish with a quick pass under the broiler brushed with barbecue sauce for caramelized bark.