Smoked limoncello pork ribs

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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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  • 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

How to

  1. 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.
  2. Take the ribs out of the brine and pat it dry with a paper towel.
  3. Mix the ingredients for the dry rub and sprinkle an even layer on both sides of the ribs.
  4. 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.
  5. 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.
  6. 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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