Smoke Ribs Fast on the Pit Barrel Cooker
Smoked pork ribs for Christmas is an annual tradition at my house and this year we are doing them with Jeff's Texas style rub on the amazing Pit Barrel Cooker.
Ingredients
- 2 racks Baby back pork ribs
- 2 tablespoons Kosher salt Morton’s coarse kosher salt, total for two racks
- 4 tablespoons Jeff's Texas style rub about 2 tablespoons per rack
- ¼ cup Jeff's original barbecue sauce
Instructions
- Remove skin on bone side of the ribs if desired
- Divide 2 tablespoons of Morton’s coarse kosher salt over the meaty sides of the two racks, about 1 tablespoon per rack.
- Place the ribs in the fridge for at least 2 hours but overnight is also good.
- Do not rinse. Apply about 2 TBS of Jeff's Texas style rub to the top meaty side of each rack of ribs.
- Set up the Pit Barrel Cooker for its normal 275–300°F cook, hang the racks of ribs, and replace the lid.
- Check the temperature of the ribs after about 2 hours and when they reach 190 °F, apply about ¼ cup of sauce all over (if desired)
- The ribs are finished cooking when they reach 195 °F internal temperature and can be removed from the cooker.
- Rest for about 10 minutes then slice between the bones and serve.
Notes
The cook-time estimate is for the hotter Pit Barrel method, usually about 2.5–3 hours. Dry brine for at least 2 hours, or overnight if you prefer. On a pellet grill at 225°F or another smoker at 225–240°F, allow about 6 hours and use the same 195°F finish target.