Pork Ribs Smoked

With ribs, the longer you cook them,
the more tender they get
as the connective tissues break down.
The challenge is to keep them
moist throughout the cooking process.

Ingredients:
2 racks pork spareribs
Dry Rub (Recipe Below)

Pork Dry Rub Seasoning:
3 tablespoons firmly-packed dark brown sugar
2 tablespoons coarse salt
2 tablespoons coarsely ground black pepper
2 tablespoons ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons ground allspice
1 teaspoon ground cinnamon
2 to 3 teaspoons cayenne pepper

In a small jar with tight-fitting lid,
shake together all dry ingredients until well-blended.
Store in an airtight container in a cool, dark place.
Makes approximately 3 cups.



Directions:
Prepare Dry Rub.
Rinse the ribs in cold water and pat dry.
To remove the membrane,
lay the ribs on a flat surface meat side down.
Take a sharp knife and begin peeling
the membrane from one corner near the bone.
Rinse the ribs again and pat dry.
Rub ribs thoroughly on all sides with the Dry Rub.
Remove the ribs from the refrigerator about 1 hours before cooking.
Preheat your smoker to 200 to 225 degrees F.
You will need to keep a temperature about 200 to 225 degrees F.
1 hour of smoking per pound of ribs.
One (1) full rack of ribs can be smoked in about 4 hours.
Ribs are done when they are tender enough to easily pull
from the bones and the internal temperature registers
165 degrees F. on your instant-read meat thermometer.