Smokehouse Dry-Rubbed Pork Ribs
Appalachian smokehouse culture is one of the oldest preservation traditions in the American South, hogs smoked over hickory and apple wood, hanging in cool stone smokehouses through the winter months. Smokehouse blend carries that cure: black walnut earthiness, smoked salt, and molasses powder in a deep savory rub built for low-and-slow. No sauce needed.
Serves 4 · Prep 15 min · Cook 3–4 hrs
Ingredients
- 2 racks baby back ribs (about 4 lbs)
- 4 tablespoons Smokehouse
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- Apple cider vinegar in a spray bottle (for spritzing)
- Hickory or apple wood chips (if smoking)
Directions
- 1
Remove the membrane from the back of each rack by sliding a knife under it and pulling with a paper towel.
- 2
Mix Smokehouse with brown sugar and salt. Rub generously all over both racks, don't be shy.
- 3
Wrap and refrigerate at least 2 hours, ideally overnight.
- 4
If smoking: smoke at 225°F over hickory or apple wood for 3–4 hours, spritzing with apple cider vinegar every hour, until the meat pulls back from the bone tips and bends easily.
- 5
If oven-roasting: place on a rack in a roasting pan, cover tightly with foil, and roast at 300°F for 2.5–3 hours. Uncover and broil 5 minutes to set the bark.
- 6
Rest 10 minutes. Cut between bones and serve.
Cook's Note
The bark, that dark, craggy crust, is the whole point of a dry rub. Don't rush the cook and don't wrap in foil if you're smoking; you want the smoke to do its work.
Made with Smokehouse, from our Appalachia collection.
Where the South met the world., Greer Southern Table