Naked ribs from the smoker

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Naked ribs from the smoker

Of all the cuts of meat you can grill, pork ribs are the easiest to cook, especially if you like them naked as we do.

Morrison made these Iberico baby back ribs, and they were truly amazing with just salt and pepper.

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How to

  1. Prepare the ribs by cutting off the loose bits of meat at the end of the ribs. They only burn. Then you get rid of the membrane at the bone side of the ribs. Stick a dull dinner knife between the bone and the membrane and lift it up. When you can put a finger underneath, you pull it up while you push back the ribs with your other hand.
  2. Now sprinkle on a little bit of salt and pepper on both sides of the meat. That’s all you have to do to prepare these ribs.
  3. Start up your smoker with a temperature of 140°C (284F). Put the ribs on the grates with the bones down and close the lid.
  4. After 2,5 to 3 hours you can check how tender the meat is by sticking a probe in it. When it’s going in and out without much resistance they are done.
  5. Brush on some herbed butter and lat it warm up for a couple of minutes before taking the ribs out of the grill.

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BBQ gear used

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