Smoked Babyback Pork Spareribs

These ribs were very tender, very moist and cooked perfect!

Charcoal smokers:

The meat is cooked at low temperatures, over live coals, with hardwood added to create that delicious smoky taste.

Electric smokers:

You plug the device in, set a temperature and let it quietly smoke your meat to perfection. You have complete control over the temperature inside of your cooking chamber, so you can easily control the density of the smoke inside of it. Smoke and temperature are the most crucial parts of smoking, and when you have good control over them, your meat always comes out juicy, tender and bursting with flavor.

Gas smokers:

Produce a lot of clean heat, and that's why large gassers are the most popular smokers in barbecue restaurants. The smoke flavor comes from wood chips, chunks, or pellets.

Propane smokers:

Propane smokers don't require access to electricity as do pellet and electric smokers. This makes them more portable. And they are lightweight, although the tanks are 20 pounds.

2 ½ -3 lbs. babyback pork spareribs

1 1/2 tsps. onion powder

3 tsps. Barbecue Seasoning

1 tsp. fresh ground pepper

Take the pork chops out of the refrigerator about 30 to 35 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

NOTE: Take your ribs allowing them to become room temperature ensure even cooking.

Remove ribs from the package, rinse ribs under cold running water to remove any excess blood. Place the ribs on a cutting board. Using paper towels, dry both sides of the ribs.NOTE:

NOTE: Sanitize rinsed surfaces to kill remaining germs Sanitize countertops, cutting boards and utensils before and after preparing food. Use a kitchen sanitizer or a bleach solution (1 tsp household bleach to 1 quart of water. Spray surfaces such as countertops and cutting boards with this bleach solution and allow to air dry. If you choose to dry surfaces with a towel, then allow the bleach spray to remain on the surface for at least 30 seconds.

Starting with the ribs down, add the seasonings, season both sides of the ribs.

Note: Seasoning with salt and seasonings 30 before cooking brings out the meat's natural flavors, improves taste and texture of the meat. Also, the ribs tend to be juicier.

Meanwhile, soak wood chunks in water for at least 30 minutes. I use wood chips such as hickory.

Remove smoker rack(s) you' use. Prepare smoker according to manufacturer's directions. Bring internal temperature to 250°; maintain temperature for 15 to 20 minutes.

Wash and dry smoker rack(s) then spray lightly with a nonstick spray.

Place seasoned ribs slabs on rack(s). If the pork slab is too big to fit rack, simply cut it in half.

Drain the wood chunks, then place wood chunks into the smoker's loader chamber.

Place the slabs of ribs in the middle smoker, then close door. Slow smoke ribs until the internal temperature is at least 165 °F. (2 1/2 to 3 hours).

NOTE: (Follow the manufacture's directions for the smoker temperatures).

Ribs are done when they are tender enough to easily pull away from the bones

Brush barbecue sauce on during the last 20 minutes of smoking.