The Pablito Ribs

How you can now understand my love for cooking is really great, so great that I built a smoker to make some of my favorite recipes. Today I will show you how I love to prepare the pork, slow cooking, a good dryrub, and so much love.

By now I think you have understood that every good recipe should always be the first quality ingredients. But now it's enough with the words and we see what we need.
First, we will prepare a Dry Rub

FOR THE RUB

1/4 cup dark brown sugar
1/4 cup sea salt
1/4 cup pimentón (Spanish smoked paprika)
2 tablespoons freshly ground black pepper
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Put all the ingredients in a bowl and mix them with care.

Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining racks. Please note: Sometimes, baby back ribs are sold with the membrane already peeled off.

Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not rub vigorously. You will need about 1 tablespoon of rub for each side. You can smoke the ribs right away, but they’ll be even better if you let them cure overnight.

Set up your smoker following the manufacturers’ instructions. Preheat to 250 degrees. Place the ribs rounded side up (bone-side down) in the smoker. Smoke the ribs until browned, very tender, and the meat has shrunk back from the ends of the rib bones by 1/4 inch. Depending on the size of the ribs, this will take 3.5 to 4.5 hours.

Now you have nothing to do but enjoy

Buon Appetito and Follow Me