Smoking ribs is a fun and tasty way to cook! With just a few ingredients and some time, you can make delicious ribs that everyone will love. This recipe uses fresh apple and pear juice to add sweetness and flavor to the meat. You can also choose from many different sauces to make the ribs your own. So, get ready to enjoy some yummy smoked ribs!
Smoked Ribs with Apple & Pear Pulp and Sauce Options
Ingredients
- 1 rack of pork ribs (baby back or spareribs)
- Olive oil spray
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tbsp sea salt
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup fresh juice (from a mix of apple and pear) or 100% pure store-bought juice with no added sugar or preservatives
- Pulp from juiced apples and pears (optional)
Optional Sauces for Broiling
- Paleo BBQ Sauce (look for brands with no added sugars or preservatives)
- Buffalo Sauce (homemade or store-bought with Paleo-friendly ingredients)
- Mustard-based sauces
- Fruit-based sauces (like mango or peach)
- Vinegar-based sauces
- Teriyaki sauce (check for Paleo-friendly options)
- Spicy sauces (like sriracha or hot sauce)
- Any other sauce you enjoy
Instructions
- Prepare the Ribs: Pat the ribs dry and remove the silver skin on the back for tenderness.
- Make the Dry Rub: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper.
- Season the Ribs: Spray the ribs with olive oil to help the spices stick, then rub them with the dry rub mixture. Let the ribs sit for about 30 minutes.
- Preheat the Smoker: Set the smoker to 225°F (107°C) and add wood chips, such as hickory, applewood, or mesquite.
- Smoke the Ribs: Place the ribs in the smoker meat-side up and smoke for 3 hours.
- Add Juice & Pulp: After 3 hours, pour 1/4 cup of the apple-pear juice over the ribs. If you have saved the pulp, spread it evenly on top of the ribs to add flavor.
- Flip and Wrap: Flip the ribs meat-side down, wrap tightly in foil, and add the remaining 1/4 cup juice into the packet to steam the ribs.
- Continue Smoking Wrapped: Smoke the wrapped ribs for an additional 2 hours.
- Unwrap and Broil: Carefully unwrap the ribs and place them on a baking sheet, meat-side up. Brush your choice of optional sauce over the ribs. For a caramelized crust, broil in the oven on high for 8-10 minutes, keeping a close watch to avoid burning.
- Rest and Serve: Let the ribs rest for 10-15 minutes before slicing.
Once your ribs are in the smoker, you can sit back and relax or do other chores while they cook. Just let the smoker do its job and enjoy the wonderful smoky aroma filling your home. After a few hours, you’ll have tender, flavorful ribs that are perfect for sharing with family and friends. Enjoy your delicious meal!
AJ, this smoked ribs recipe looks absolutely delicious! I love the unique twist of using apple and pear juice, along with the pulp, to add a natural sweetness to the ribs. It’s such a great idea that sets these ribs apart from the usual. I also appreciate the variety of sauce options you included—there’s something for everyone, whether they like their ribs tangy, spicy, or fruity. Can’t wait to try this out myself, especially with the applewood chips for that extra smoky flavor. Thanks for sharing such a well-explained and flavorful recipe! My mouth is watering just thinking about this!
Happy cooking!
Opa
Thank you so much, Opa! I’m thrilled that you’re excited to try the smoked ribs recipe! I actually used apple clippings from my tree in the yard, soaking them for 30 minutes. I made sure the branches were healthy and free from disease, removing any leaves to enhance that natural apple essence. I’ll be sure to share more Paleo-friendly sauce options in the future. Happy cooking, and I hope these ribs turn out just as mouth-watering for you!