Smoked Individual Cut Pork Ribs | Precut Pork Ribs | Pork Ribs Recipe


Precut Pork Ribs!! This might be a little bit controversial but hang on as I explain. THEY ARE DELICIOUS! Aren't we always after that delicious crust, glaze, and smoke ring when it comes with BBQ ribs? When you do smoked individual cut ribs you get all this flavor on all sides of your ribs with each and every bite. Stick around as I show you an outside of the box pork rib recipe that I promise you will do time and time again.


Smoked individual cut pork ribs have so much flavor, take less time to smoke, and are just as juicy as doing a full rack of ribs. When creating this recipe, I was honestly skeptical of how they would turn out. One bite and I was hooked! I even convinced my husband just how flavourful they were. Precut pork ribs is now our fool proof method for any pork ribs recipe.


WHAT YOU'LL NEED

PELLET GRILL (I used my Louisiana Grills, Founder Premier pellet smoker)

RUB (I used Sweet Heat by Louisiana Grills)

BBQ Sauce (I used Sweet Onion Applewood by Louisiana Grills)

BAKING SHEET with Grate

APPLE JUICE

SPRAY BOTTLE

MUSTARD

PORK BACK RIBS

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SMOKED INDIVIDUAL CUT PORK RIBS

DIRECTIONS

Begin by preheating your pellet grill to 225 degrees. Next, we are going to prepare this pork ribs recipe by cutting the ribs individually. To do that you'll want to use your finger to feel where the bone is and where the meat is. Using a sharp knife, cut in between each bone accordingly.


In the next step in preparing your smoked individual cut pork ribs, you'll want to use a mustard binder. In a medium-sized bowl, place your precut pork ribs and coat them all in mustard. Have your baking sheet with grate ready (pro tip: line your baking sheet with aluminum foil for easy clean up). Next use your favourite pork rub, I used "Sweet Heat" by Louisiana Grills and coat them on all sides. Place on your baking sheet, bone side down, and throw on your preheated grill.


After about an hour or two of smoking your precut pork ribs, you will want to be spritzing them with apple juice or a sweet mixture. This will not only give you a nice crust, and trap the juices within, but will also have a nice sweet taste. Using your spray bottle, fill it with apple juice and spritz it every 45 minutes to an hour.


For this pork ribs recipe, we will not be wrapping your ribs. By spritzing so often, and its low and slow method, there is no need to. After your ribs get an internal temperature of 165, you can turn your smoker up to 250 degrees to reach a final temperature of 200 degrees. Rest for 5-10 minutes before eating and enjoying.



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