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Brock’s Smoked Pork Side Ribs

  • Author: Meagan


Another super tasty version of smoked ribs for us all to swoon over.  Best with Franklin’s Barbecue Sauce, we have Brock to thank…again – enjoy!


2 racks pork side ribs – remove the membrane and trim the ribs.  There are a lot of handy videos online but for side ribs, the skirt (or skirt meat) is the flap that sits in the middle of the rack and this needs to be cut away to prevent uneven cooking/smoking…and the rib tips contain cartilage, so this portion also needs to go.

For most ribs – prepared mustard – (Brock always uses French’s mustard) – the mustard doesn’t affect the flavor at all, it’s used simply as ‘glue’ for the spice rub – but for this goodness – your favorite hot sauce can be used as the ‘glue’ for the salt and pepper

usually your favorite spice rub for meat with NO sugar – but, only a generous amount of kosher salt and freshly ground pepper (equal portions of both) was used for these

your favorite serving sauceFranklin’s Barbecue Sauce is what inspired Brock to have a go at side ribs

all of your top notch barbecue trimmings


This is the same explanation as I gave for Brock’s Smoked Pork Back Ribs!

As always when ‘smoking’, you need to plan ahead. Pork ribs usually take around 5 hours and Brock has a very similar routine for all pork – hickory wood chunks with a hickory and oak lump charcoal mix.

Rub the meat all over with your chosen hot sauce, sprinkle it generously with salt and pepper and get it onto the smoker.  Smoke at approximately 225 to 250 degrees for 5 or so hours until the internal temperature is 195 to 200 degrees – BUT – about an hour before you think they’ll be done, slather them with your favorite barbecue sauce.  Once the ribs have reached temperature, slather them again before leaving them to rest.  All smoked meat is best if you give it time to rest (so add the resting time into your preparation calculations!) and we have a designated ‘smoked meat cooler’ where the meat is well wrapped in heavy foil, and then towels, and then tucked into the cooler for a couple of hours before slicing into riblets and enjoying!



From Meagan's Kitchen

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