Smoker (electric, charcoal, or pellet)
Spray bottle for spritzing
Meat thermometer
Heavy-duty aluminum foil
Sharp knife
Large cutting board
Small bowl for rub mixture
Setup Smoker:
Preheat to 225°F
Use oak or hickory wood
- Choose ribs with good meat coverage
- Don't rush the cooking process
- Look for meat pulling back from bones
- For sauced ribs, apply sauce in last 30 minutes
- Let rest in a warm place before serving
Calories: 250kcal | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 75mg | Potassium: 285mg | Iron: 2.2mg