New England Style Smoked Baby Back Ribs

Edited by East Oak

You might be wondering what makes New England-style ribs different. Though pork is valued in the north just as much as in the south, this recipe embraces New England's flavors and ingredients to give a new twist to traditional ribs.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Strong Flavor	Well Done	Slightly Dry	Golden in color, salty with a sour and sweet taste of apple cider vinegar	The smoky flavor is rich and lingering on the lips and teeth

Ingredients

4 racks of baby back ribs, approximately 2 pounds each

Dry rub ingredients:

1 tablespoon brown sugar (15g)
1 tablespoon black pepper powder (5g)
1 tablespoon garlic powder (10g)
1 tablespoon chili powder (5g)
5 tablespoons sea salt (25g)
Optional for basting: 1/3 cup dark beer, 1/3 cup apple cider vinegar
Honey (10g )

Cooking Time

Prep time	Cooking time	Total time
1 hour	3 hours 40 min	5 hours 10 min

Cooking Instructions

1. Prepare the Ribs:

Remove the fascia from the ribs, cut between the bones, and poke holes on the surface using a bamboo stick or fork to help absorb flavors.
Rinse the ribs thoroughly with cold water and soak them for 20 minutes to eliminate any unwanted odor.
Pat the ribs dry with paper towels and generously rub a dry rub over the surface.
Place the ribs in a covered container and marinate for 30 minutes.

2. Preheat and Prepare the Smoker:

Soak walnut and apple wood chips in water for 15-20 minutes.
Mix 1 part dark beer with 3 parts water and pour this mixture into the smoker’s water tray.
Preheat the smoker to 260°F (127°C) and prepare the wood chips for smoking.

3. Smoke the Ribs:

Place the ribs on the smoking rack, bone-side down, and smoke at 260°F (127°C) for 3 hours.
After 1 hour, open the smoker and spray or brush the ribs with apple cider vinegar. Adjust seasoning if needed and continue smoking.
After 2 hours, apply another layer of apple cider vinegar and smoke for an additional 30 minutes.