Cinnamon and Brown Sugar Smoked Ribs

SONY DSCRockin!  Thats all I have to say.  I don’t use a ton of cinnamon in these ribs, but enough that you can subtly taste that flavor in the background.  Its a nice touch!  Super simple to make.  Here is what I did.

 

1 Rack Pork Ribs

1 Cup Brown Sugar

1 TBSP Kosher Salt

1 TBSP Pepper

1 TBSP Onion Powder

2 TBSP Smoked Paprika

1 TBSP Chipotle Powder

2 Teaspoons Pumpkin Pie Spice

 

The night before I smoke them, I like to mix and the seasonings together and rub the ribs.  I then wrap them in saran wrap and inn the fridge they go for the night.

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The next day, I will take them out of the fridge and let them sit on the counter for a bit.  I usually let them sit out while the smoker warms up to the smoking temp of 250 degrees.  I also get the Maple wood chips soaking.

 

Once the smoker is at temp, I throw in the ribs in with the curl facing up.  I let them sit in the smoker at 250 degrees for about 4 to 5 hours or until you reach a temp of about 180 degrees in the thickest part.  Another good tell tale sign that the ribs are done is that the bone ends start to be more exposed and the meat starts to pull back.

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When I get to about 1 hour left in the smoking process, I like to pull the ribs out, sprinkle on a little more rub, and spritz them with either Apple Juice or Apple Cider Vinegar, wrap them in foil and throw them back in for the final hour.

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Pull those bad boys off the grill, let them sit, cut them up and enjoy!

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