The Secret to Tender Smoked Pork Rib
Jul 06, 2023
The secret to a tender smoked pork rib is a high-quality butter like Westby Creamery sweet cream butter. Grill master and Westby Creamery Retail Sales Rep. Curtis Rogers whipped up this delicious smoked rib recipe for his family over the holiday weekend. If you’re looking to level up your grilling game this summer, this recipe is for you. You will need a little over seven hours to complete this recipe, but it will surely be worth it.
- 1 rack of pork rib (Baby back, St. Louis or spareribs will work)
- ¼ cup honey
- ¼ cup brown sugar
- ½ stick Westby Creamery sweet cream butter
- 2 sheets aluminum foil
- Your favorite BBQ rub
- Cut slits in an x shape across the bone side of the ribs.
- Shake some BBQ rub on the bone side and turn over to the meat side. Then shake some on the meat side and let set while you set up your smoker. (It doesn’t matter what kind of grill or smoker as long as there is a hot side and cool side.)
- Get the smoker set to 225 degrees and then set the bone side of the ribs on the grate and let cook for 3 hours.
- At the 3-hour mark, lay down two pieces of foil on top of each other. This helps ensure the bones do not poke through the foil. Spread out the brown sugar, honey and Westby butter across the foil until it’s the same length as your ribs.
- Lay the ribs meat side down in the foil over the brown sugar mixture and wrap the ribs up tight so no liquid can escape. Put back on for 2 hours.
- After 2 hours, carefully open the foil and now turn the ribs meat side up – leaving the foil open to expose the meat and leave for 1 more hour.
- If you would like BBQ sauce on your ribs, lightly brush on sauce after about 45 minutes to give the sauce a chance to adhere to the meat. (Pro tip: Never put cold sauce on hot meat, warm the sauce a few minutes before brushing on the ribs.)
- Pull the ribs off the grill, remove from the foil and let them sit on a cutting board for about 10 minutes to rest and reabsorb the juices.
- Finally, you can slice and enjoy! (Another pro tip: Turn the ribs bone side up to slice so you can follow the bone when slicing. Turn back over to meat side to serve.)