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.
- Babyback pork ribs
Brine per rib
- 50 cl limoncello
- 30 grs of table salt
For the dry rub
- 1 part salt
- 1 part paprika powder
- 1 part onion powder
- 1/4 part garlic powder
- 1/4 ground black pepper
- 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.
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BBQ gear used
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