Travers de porc fumés faciles, la meilleure recette

Ingrédients

• 2 rack baby back ribs
• 1 cup apple cider (or apple juice)
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/2 cup homemade barbeque sauce
• 4 tbsp dry rub for ribs (cover ribs entirely)

Préparation

1. 1

   --- Prepare the ribs! ---

2. 2

   Place the baby's back ribs on a roasting pan and remove the membrane from the back of the ribs with a knife.

3. 3

   Mix the dry rub ingredients in a small bowl, then rub it liberally over the front and back of the ribs, making sure to coat them thoroughly.

4. 4

   Prepare your smoker to a temperature of 180-200 degrees Fahrenheit.

5. 5

   --- Take to cook ribs! ---

6. 6

   Place the baby back ribs in your smoker and close the lid. Leave the ribs to smoke for 3 hours.

7. 7

   Get ready your basting ingredients: brown sugar, melted butter and apple cider. And combine well in a jar.

8. 8

   After 3 hours of cooking, transfer the ribs to a cleaned surface lined with a large piece of heavy-duty aluminum foil and pour the mixture over the ribs.

9. 9

   Grab the ends of the foil and tightly crimp the edges together so that it seals. Gently transfer the ribs back to the smoker/grill and increase the temperature to 225 degrees Fahrenheit.

10. 10

    Let the ribs cook for a further 2 hours to nicely braise them in the liquid to fall off the bone. Carefully transfer the ribs onto your work surface and gently unwrap the foil (use gloves and keep your face away from rising hot steam).

11. 11

    Remove the bone-tender ribs from the foil and place them back on the grill (bone side down) and brush them with bbq sauce.

12. 12

    Close the lid on the smoker and cook for another hour until the ribs have a beautiful char and sticky coating.

13. 13

    Remove the ribs to a cleaned work surface and cut them into pieces before serving.