Alright, let's talk ribs. Not just any ribs, but hickory smoked ribs. I'm talking fall-off-the-bone tender, kissed with the sweet tang of peach salsa. This isn't just a meal; it's an experience, a testament to patience and low-and-slow cooking. You know, like that one time when I tried to build a birdhouse and ended up with something that looked more like abstract art? Well, smoking ribs is kinda the opposite – it's a labor of love that actually yields delicious, tangible results. And trust me, the peach salsa is the secret weapon. Don't skip it!
I remember the first time I tried smoking ribs. It was a disaster. The ribs were tough, the smoke was acrid, and the whole backyard smelled like a tire fire. But I was determined to get it right. I spent weeks researching different techniques, experimenting with various rubs and wood chips. And finally, after countless attempts, I nailed it. That feeling of accomplishment, the taste of those perfectly smoked ribs – it was pure bliss. And that's what I want to share with you today: a recipe that's been honed and perfected over years of trial and error.
Now, I know what you might be thinking: 'Smoking ribs seems complicated.' And yeah, it can be a bit intimidating at first. But don't worry, I'm going to break it down for you step-by-step, so even if you've never fired up a smoker before, you can still pull off these amazing ribs. You will be amazed. Besides, you will have something really tasty to share with friends and family. What are you waiting for? Let's get smoking!
Required Equipments
- Smoker
- Wood chips (hickory)
- Mixing Bowls
- Sharp Knife
- Cutting Board
- Aluminum Foil
- Meat Thermometer
Hickory Smoked Ribs with Peach Salsa: Frequently Asked Questions
Hickory Smoked Ribs with Peach Salsa
Indulge in the smoky perfection of hickory smoked ribs, slow-cooked to tender perfection and topped with a vibrant, homemade peach salsa. This recipe brings together the best of barbecue and fresh flavors!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 300 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs. This is that thin, silvery skin. Honestly, its annoying but worth it. Use a butter knife to get under it and pull it off. Pat the ribs dry with paper towels.
- Make the Rib Rub: In a bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper, and cumin. Mix well.
- Apply the Rub: Generously apply the rib rub to both sides of the ribs, making sure to coat them evenly. Press the rub into the meat.
- Wrap and Refrigerate: Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.
- Prepare the Smoker: Soak hickory wood chips in water for at least 30 minutes. Fill your smoker with charcoal or wood, following the manufacturer's instructions. Preheat the smoker to 225°F (107°C).
- Smoke the Ribs: Place the ribs in the smoker, bone-side down. Add the soaked wood chips to the smoker box or charcoal to create smoke. Maintain a consistent temperature of 225°F (107°C).
- Smoke for 3 Hours: Smoke the ribs for 3 hours, replenishing the wood chips as needed to maintain a consistent smoke flavor.
- Wrap in Foil: After 3 hours, remove the ribs from the smoker and place them on a large sheet of aluminum foil. Add a few tablespoons of apple juice or broth to the foil, then wrap the ribs tightly.
- Continue Smoking: Return the wrapped ribs to the smoker and continue smoking for another 2 hours.
- Check for Doneness: After 2 hours, remove the foil-wrapped ribs from the smoker. Carefully unwrap them and insert a meat thermometer into the thickest part of the meat. The ribs are done when the internal temperature reaches 195-205°F (90-96°C). Alternatively, you can use the 'bend test': if the ribs bend easily and the meat cracks on the surface, they're ready.
- Rest the Ribs: Remove the ribs from the smoker and let them rest for 30 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
- Prepare the Peach Salsa: While the ribs are resting, prepare the peach salsa. In a bowl, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and salt. Mix well.
- Slice and Serve: Slice the ribs between the bones and serve immediately with the peach salsa. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 650 kcal
Protein: 40 g
Fat: 45 g
Carbohydrates: 35 g
Fiber: 4 g
Calcium: 80 mg
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