Smoked Ribs

Smoked Ribs

Here is my go-to rib recipe that I’ve developed through trial and error over the past few months. I started out using my Joule to cook ribs sous-vide, so some of what I do is from the ChefSteps Apartment Ribs recipe. However, once I got my Presto Indoor Smoker, I brought back some of my traditional techniques.

Gather the ingredients.

For the salt mix

For the glaze

  • 4 Tbsp. Grandmas Molasses
  • 2 Tbsp. Pecan Liquid Smoke

For the rub

  • 2 Tbsp. Black Pepper
  • 2 Tsp. Kosher Salt
  • 1 Tsp. Accent
  • 1 Tsp. Smoked Paprika
  • ½ Tsp. Mustard Powder
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion Powder
  • ½ Tsp. Celery Seed

Let’s go to work.

  1. Mix salt and pink salt and make sure they are combined.
  2. Cut the rack in half to fit inside the smoker, and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring” effect.
  3. Let the ribs rest for about 10 minutes to let the salt start doing its thing.
  4. Place the ribs in the smoker and set it to “Combo” smoke for five hours.
  5. Leave the ribs open for the first 3 hours, then wrap in butcher paper for the last 2 hours.
  6. Combine molasses and liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
  7. Combine all the spices in a shaker, mix well, then dust the ribs all over, being sure to get it in all the cracks and crevices.
  8. Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F / 204 °C; however, you can also do this in the oven under the broiler.
  9. Set the ribs in the air fry basket, and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
  10. ‘Nuff said! Pull those ribs out of the Foodi/oven, let them rest for a few minutes, then cut them up and enjoy!

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