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Wednesday, May 25, 2022

Recipe: CCRyder's CiderSmoked Ribs

Wood-smoked baby back ribs.

CCRyder's Cider-Smoked Ribs Ingredients

  • 3 tablespoons white sugar

  • 3 tablespoons packed brown sugar

  • 2 tablespoons sea salt

  • 1? tablespoons ground New Mexico chile powder

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon Hungarian paprika

  • 1 tablespoon ground ancho chile powder

  • 1 tablespoon ground black pepper

  • 1? teaspoons dried rosemary

  • 1? teaspoons dried thyme, or more to taste

  • 1? teaspoons ground cumin, or more to taste

  • 1? teaspoons ground nutmeg, or more to taste

  • 1? teaspoons ground allspice

  • teaspoon cayenne pepper, or more to taste

  • 3 slabs baby back pork ribs

  • 4 cups apple cider, or as needed

  • 2 cups barbeque sauce

How to Make CCRyder's Cider-Smoked Ribs

  1. Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.

  2. Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.

  3. Preheat smoker to 300 degrees F (150 degrees C) per manufacturers instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.

  4. Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.

  5. Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

CCRyder's Cider-Smoked Ribs Nutritions

  • Calories: 510.8 calories

  • Carbohydrate: 34.9 g

  • Cholesterol: 117.1 mg

  • Fat: 29.8 g

  • Fiber: 1 g

  • Protein: 24.5 g

  • SaturatedFat: 11.1 g

  • ServingSize:

  • Sodium: 1458.4 mg

  • Sugar: 27.4 g

  • TransFat:

  • UnsaturatedFat:

CCRyder's Cider-Smoked Ribs Reviews

  • Made as written except that I used St. Louis style ribs and I omitted step 5. We like our sauce on the side instead of smothered on the meat. These turned out really good but I would leave out the nutmeg and allspice next time. I happened to have all of the spices on hand but if you didnt and had to go buy them all it would cost you a small fortune. I also found that these needed way more than 3 1/2 hours. Plan on at least 5. After I smoked for 2 hours in the vinegar I put the ribs back in the smoker uncovered for a couple more hours to get a nice bark on them and it was in those last 2 hours when they became fall off the bone tender.

  • I change up the seasoning at times more sugar but this a great rub for long slow smoking. This is my go to every day rub for thin pork chops, beef ribs , spare ribs and butts.

  • Great recipe. These are fall-off-the-bone ribs. I reduced the spice, but thats all personal preference. The recipe is awesome

  • Will definitely make them again

  • Will definitely make them again

Source: CCRyder's CiderSmoked Ribs

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