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Smoked Pork Short Ribs

Brisket-like Bark with a Sweet Finish
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Prep Time15 minutes
Active Time6 hours 30 minutes
Resting Time15 minutes
Total Time7 hours

Ingredients

  • 1 Rack Pork Short Ribs

Rub

  • 1/2 tbsp Morton Kosher Salt
  • 2 tbsp 16 Mesh Black Pepper

Rib Glaze

  • 1 tbsp Real Maple Syrup

Instructions

  • Take ribs out of packaging and pat dry with paper towel.
  • Take your kosher salt and salt both sides (meat and bone). Roughly 1/2 tbsp is enough for 1 rack of pork short ribs.
  • Take your 16 mesh black pepper and lightly apply to bone side and liberally apply to meat side. The goal with the 16 mesh is to completely cover the meat.
    Roughly 2-3 tablespoons is enough to cover the surface of the ribs.
  • Get smoker to 225-250F.
  • Once at temperature, place ribs on smoker. I used Cherry wood and added a new wood chunk every 60-90 minutes.
  • Smoke the ribs until you're happy with the bark. OR until the internal is 175-180F.
  • Once you're happy with the bark, wrap in foil, bone side down and return the wrapped ribs to the smoker, meat side up.
    Do not add any liquid to the wrap as it will wash away pepper. Simply wrap tightly in foil.
  • After an hour, start checking for tenderness. Probe between the bones - the thermometer should go in and out with NO resistance.
    Typically ribs will be bite-off the bone tender at 195-205F.
  • Once tender, grab some maple syrup and a basting brush and apply the syrup to the bark.
    Once applied, re-wrap with foil and rest for 15 minutes.
  • After 15 minutes, slice between the bones and enjoy!