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Pork ribs on the smoker

We have tried a lot of different ways to make pork ribs and I’m pretty sure this makes the best fall off the bone ribs.

Start by removing the membrane off the back of the ribs if your butcher hasn’t already done that for you. It really makes a huge difference in how tender your ribs are.

Next season with your favorite spices. We like blackened Saskatchewan, cayenne pepper, black pepper, steak spice and a little chilli powder.

Start your smoker and leave it on smoke. Once it has fired and is ready to go place your ribs curved side down (meaty side up) on the smoker and leave smoke for 3 hours.

Pull the ribs off and set your smoker to 200-225. Wrap your ribs in tinfoil with beer and seal. I usually do 2 racks, so I use 1/2 a beer in each and wrap them tightly and then put them back on the smoker for 2 hours.

Take the ribs out of the tinfoil (be careful the steam from the beer will be hot) and place them back on the smoker. They will be easy to break apart at this point so be very careful when moving them.

Now the easy part…baste repeatedly for an hour with your favorite barbeque sauce. We generally use our homemade bbq sauce, but whatever you like works perfectly.

After an hour they should be ready to take off the smoker and enjoy.

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