Need smoked pork rib recipes (update/pics)

You dont want to apply a dry rub, or you just want sauce at the end?

My preferred method

225 hickory/cherry/apple

Dry rub of choice, cant go wrong with Meat Church or Kosmo. Also salt both sides. Do this 1 hr before smoking and don't put the ribs on until the rub is wet all over

After about 4 hrs apply some honey and brown sugar, butter optional, and a little more rub.

Should be done after 5-6 hours. You can use a toothpick or the bend test to determine readiness.

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Need smoked pork rib recipes

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Prefer no dry rub recipes,

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Wat

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7-8 hours at 250

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Pork Ribs

I stick pretty close to the 3-2-1 method.

Start with a fire in the far end of the pit from your ribs. use charcoal and cherry, pecan or oak chunks. If you can’t do this, use the snake method of charcoal placement.

Prep the ribs by pulling away the membrane (silver skin). If you grab the silver skin with a paper towel, it pulls away easily. Then apply a very small amount of yellow mustard to both sides and rub it over the ribs.

The rub I have used for years is 3 Tablespoons of brown sugar, 1 Tablespoon of Spanish paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 Tablespoon of black pepper.

If you don’t like to use a rub, then liberally season the ribs with 2/3rds of the quantity of spices I have listed and don't call it a rub.

Let the ribs sit for an hour after applying the seasoning before cooking. All of the seasoning/rub should look wet, before cooking begins. The mustard adds seasoning and helps the spices to adhere.

Place onto the grill away from the heat to smoke.

Set grill dampers to hold the temperature at 225 - 250 and smoke the ribs for about 3 hours. That might be a 3-6 beer smoke. At that point, I wrap my ribs in aluminum foil and hold them in the pit or oven at 225 for maybe an hour and a half.

Sometimes I will sauce them and go back to the grill for maybe a half hour. Usually I just eat them as is.

I like my ribs tender and just short of fall off the bones. You can use the bend test. Usually I just look at them and pronounce them ok. I can't remember when I used a thermometer on a rib. Maybe never.

Trim excess fat and remove membrane.
Apply light coat of steens syrup to both sides
Apply coat of meat church holy gospel. I’ve been applying a second rub with different flavor profile . A couple of good ones are meat church honey hog and Killer hogs bbq rub.
Smoke at 225 using cherry until meat pulls back from bones. About 2 hours.
Brush on favorite sauce and wrap in foil for 1-1.5 hours. I use blues hog champions blend.
Remove from foil and brush with sauce again and dust with rub. Smoke for about a half hour until sauce set and tender.

https://amazingribs.com

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Edited accordingly.

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Just an fyi, the OP still doesn't make sense..."prefer no sauceless"?

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I do not wrap my ribs

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I usually don't either. Remove membrane, rub with mustard, coat with my homemade pork rub, about 5-6 hours at 225. Sometimes spritz, sometimes not. Depends if i have apple juice or apple cider vinegar.

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Set grill dampers to hold the temperature at 225 - 250 and smoke the ribs for about 3 hours. That might be a 3-6 beer smoke.

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MD, in the OLDDD old days before clocks, the timers used for cooking for beers/wine.