Smoked limoncello pork ribs

It’s that time again that I have to do something special with pork ribs. I’ve got some thick-cut baby back ribs that scream for more flavour.
I bought a bottle of Limoncello, and after we took a few sips of the Italian liqueur, it seemed perfect for a tasty brine for these pork ribs.

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Prep Time 6 hrs
Cook Time 4 hrs
Resting time 5 mins
Total Time 10 hrs 5 mins
Course Main Course
Cuisine Barbecue, Smoking
Servings 4 people
Calories 207 kcal

Ingredients
 

  • 1 piece Babyback ribs Adjust to desired amount

Vrine per rib

  • 50 cl Limoncello
  • 30 grams Table salt

For the dry rub

  • 1 part Salt
  • 1 part Paprika powder
  • 1 part Onion powder
  • 1/4 part Garlic powder
  • 1/4 part Ground black pepper

Instructions
 

  • Mix the limoncello and the salt and pour it into a large ziplock bag. Put the ribs in the bag and push as much air out as possible before closing the bag. Let the ribs brine for 2 to 6 hours in the fridge.
  • Take the ribs out of the brine and pat it dry with a paper towel.
  • Mix the ingredients for the dry rub and sprinkle an even layer on both sides of the ribs.
  • Fire up your smoker with a temperature of 140 to 160°C (284 to 320F). Put the ribs on the grates and close the lid.
  • After 3 to 4 hours, you can check the ribs if they are done. Stick a toothpick or the probe of your thermometer in the meat. If it goes in without much resistance, they are done.
  • Take them out of the smoker and let them rest for a couple of minutes.

Video

Nutrition

Calories: 207kcalCarbohydrates: 5gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 159mgPotassium: 185mgFiber: 1gSugar: 5gVitamin A: 139IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword Limoncello, pork ribs, Smoked
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