Easy but tasty, this smoked rib recipe is short on preparation time but long on flavor. Simply seasoned, the bulk of the flavor comes from the sauce you pour on your ribs when it eatin' time!
Don't spend too much time worrying about using just-the-right ingredients for the dry rub here...it only takes salt, pepper, and maybe some paprika and garlic powder if you have it. I've made this quick, easy rib recipe using only salt and pepper as seasonings. The wood smoke adds a lot of the flavor, and the sauce tops it all off.
Again, don't get to wrapped up in the preparation stage. You can use a
pre-trimmed babyback rib slab, or do what I usually do and use a whole,
untrimmed sparerib slab. Rinse off the slab, dry it with a clean towel,
and season it with salt, pepper, and one or two of your favorite
seasonings...if you like. I've used paprika, garlic powder, onion
powder, hot pepper flakes, chili powder, parsley flakes...it's kind of
fun to experiment with different seasonings to see what the final flavor
ends up being. And again, if you stop seasoning your ribs with the
salt and pepper, that's good enough. We're after easy here.
Fire up your smoker, preheating it to 225 degrees Fahrenheit, or use your gas grill or your charcoal grill. Cook those ribs until tender, and serve with a good quality barbecue sauce. Some that I like include KC Masterpiece, Cattleman's, Roy's, and Stubb's. That's my short list of favorites when it comes to commercial sauces.
The best part of this smoked rib recipe is that it's an easy, no-worry kind of recipe. You don't need a million ingredients or five hours just to get the ribs ready for the smoker. Just do it!
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