Easy Vertical Smoked Ribs

Do you want crazy good smoked ribs? Hanging them. Yes, hang them in a drum smoker for the best flavor and the perfect bite every time. No lie, even the neighbors are Gunna knocking for this.

These Easy vertical smoke ribs They are an infallible recipe that requires only a few minutes to prepare! These ribs are smoked to the perfectly perfection, then suffocated in homemade spicy burbon BBQ sauce!

Vertical smokers, also known as drum smokers or barrel smokers, are about the old school as you get (before digging a pit and lay the leaves on our meat.)

They are simplicity at best made them one of my favorite ways to smoke anything! I find that hanging the meat is the perfect way to obtain that fantastic smoke ring and tons of flavor without sacrificing humidity or sensation of the mouth!

Vertical smokers are also one of the best ways to cook the ribs! The suspended ribs remove the need to maneuver around the heat source or pull and wrap the meat. They are easy to hang, fast to cook and so incredibly delicious!

Necessary ingredients

For the ribs

• Pork ribs – You will need 2 pork rib ribs with the membrane removed.
• Sweet and spicy mixing mixture – I recommend using the one with low sugar to avoid burning.

For the spicy sauce at the Bourbon barbecue

• Oil – I use olive oil as a base for barbecue sauce.
• Onion – Make sure to chop the rather small onion in order to incorporate well into the sauce.
• Condiments – We are using a mixture of salt, pepper, mustard powder and chilli pepper.
• Ketchup, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar and bourbon – Create a sweet, spicy and warm base for the Bourbon barbecue sauce.

How to smoke ribs

Start dabbing the ribs and removing the membrane. Cooperate with the mixture of spices, then cover in a plastic casing and Refrigerate for 2 hours.

When you are ready to smoke, prepare the battery smoker for 225º-25ºF. Add the wooden pieces and carbon to the bottom, then Hang the ribs With the slide of the hook between the second bone and then from the flesh hooks in the smoker.

Close the smoker e Smoke the ribs for 2.5 hours.

While the ribs are smoking, Prepare the barbecue sauce. First, heat the oil in a large pan. Add the onion and rescue Until to brown. Add the mustard and chilli powder, and mix to cover the onions.

Mix the ketchup, the tomato paste, the worker sauce and the vinegar. Mix to unite, then Add the brown sugar and mix until it dissolves.

Reduce the heat over low heat Add the bourbon and cook until he thickens. Season with salt and pepper.

When the ribs are fumes, remove you UFrom the smoker, then add fuel to the direct grid. Enough the ribs In the barbecue sauce, place the side of the meat on the fire e Cook for 5-7 minutes, rotating according to need.

Cool for 10 minutes, then Do and serve!

How long do the ribs take a vertical smoker?

The key is the meat that is soft but still has a good bite. For me, this plot is usually obtained in about 2.5 hours. However, time will depend on your smoker. You will know that the ribs are made when the meat is withdrawing from the bone without much resistance.

Suggestions

• Use good quality wood blocks. Wood is what produces the smoke ring and gives meat that delicious smoked flavor. Use good things!
• Don’t hang too low. Make sure the ribs are not too long for your smoker. If they are touching the heat source, the meat can burn. If they are too long, you can cut the rack in half or use two hooks and form a U -shaped shape with the ribs.
• Leave the lid closed. Once the ribs smoke, open the lid as little as possible. Whenever you open it, the smoke runs away and the temperature floats. This can influence the flavor and consistency!
• Grill after smoking. This passage is optional but gives the ribs outside a delicious caramelized flavor and a crunchy consistency.

Serve suggestions

Serve these vertical smoked ribs with one of your favorite sides! I love my brussels sprouts smoked for glazed for roasted barbecues, Croucified potatoes of cheesesmoked potato salad, or Mac and cheese!

How to store

The remaining smoked ribs will last in an airtight container in the refrigerator for a maximum of 4 days or in the freezer for a maximum of 3 months. To heat, defrost in the refrigerator if frozen, then heat in the oven to 250ºF until he warmed up.

More smoking inspiration

If you tried my recipe for easy smoked ribbons or any other recipe on GirlCarnivore.com, do not forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.