Fresh Pork Ribs On the Smoke!
This recipe is very simple to prepare, however timing and smoker temperature are absolutely key to perfecting the doneness of the ribs.
- 1 or 2 Full Slabs of Fresh Pork Ribs.
- 3-4 Tablespoons Worcestershire Sauce
- 8 Garlic Cloves (crushed with the flat of a knife)
- Half cup Olive Oil
- Garlic Powder
- Lemon Pepper
- Onion Powder
- Seasoned Salt
- One Onion Chopped and
Marinated in 1 Tablespoon
Olive Oil and
One Tablespoon Tabasco
Rub each side of the ribs with the crushed garlic cloves. Create a marinate with the Worcestershire sauce and a half cup of olive oil. Pour this mixture in a large plastic bag. Insert the ribs and marinate for one or two hours in the fridge. Remove the ribs reserving the bag of marinade. Coat the ribs lightly, with Garlic Powder, Onion Powder, Lemon Pepper and Seasoned Salt. Add the marinated chopped onion into the seasoning bag. Carefully lay the ribs back into the bag. Add the half cup of olive oil, return to fridge. Turn the bag every hour for four to six hours (or even better - overnight).
On a good size smoker, over or next to medium smoking coals smoke the ribs, keeping an eye on your temparature gage. Once again timing is the key! Use your smoker's recipe or guide book to determine the precise timing for the doneness you prefer. That's all there is to it. Enjoy!
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