Costelinha de porco defumada

Ingredientes

• 1-2 racks pork spare rib
• salt (to taste)
• 1 tablespoon black pepper, (freshly ground )
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1/4 cup dark brown sugar, (firmly packed)
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 2 tablespoons smoked paprika
• 2 teaspoons cumin

Modo de preparo

1. 1

   In a small bowl, mix freshly ground black pepper, garlic powder, onion powder, dried thyme, dried oregano, dark brown sugar, chili powder, cayenne pepper, smoked paprika, and cumin. Stir until evenly distributed.

2. 2

   Pat the pork spare ribs dry with paper towels to remove excess moisture.

3. 3

   Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off. This is optional.

4. 4

   Rub ribs generously with Worcestershire sauce or prepared mustard. Season both sides of the ribs with the dry rub.

5. 5

   Place the ribs in the smoker directly on the grate, meat side up, and smoke for three hours.

6. 6

   After three hours, using an oven mitt, carefully transfer the ribs to foil or parchment paper and wrap them to completely seal the ribs. Continue cooking for approximately 1½-2 hours.

7. 7

   Carefully remove ribs from the heat with an oven mitt and place them on a clean hard surface. Open slowly; be careful of the hot steam.

8. 8

   Brush both sides of the ribs with BBQ sauce (optional).

9. 9

   Remove ribs from the foil paper, put them back in the smoker, and smoke for 30-45 minutes to get a nice, sticky sauce coating.

10. 10

    The ribs are done when the meat pulls away from the bones, and there is little resistance when you insert a toothpick or probe. The internal temperature should be around 195°F (90°C).

11. 11

    Serve with pickled jalapenos, onions, barbecue beans, coleslaw, and potato salad. Or whatever rocks your boat!Enjoy!