Discover the irresistible flavor of cold smoked ribs Master this technique and enjoy tender smoky goodness with every bite Unlock your BBQ potential

Scale

2 racks of pork ribs (baby back or spare ribs)

1 cup of your favorite dry rub

1 tablespoon of smoked paprika

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 tablespoon of brown sugar

1 cup apple juice or cider

Wood chips (preferably hickory or applewood)

Optional: 1 tablespoon of cayenne pepper

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Remove the membrane from the back of the ribs for better flavor absorption.

Pat the ribs dry using paper towels.

In a small bowl, mix your dry rub ingredients until well combined. Coat the ribs thoroughly.

Wrap the seasoned ribs in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Set up your cold smoker ensuring the temperature stays below 90°F (32°C).

Once your smoker is producing clean smoke, place the ribs on the grill grates away from direct heat.

Let them smoke for about 4 to 8 hours, replenishing wood chips as needed.

After smoking, enjoy them cold or lacquer with glaze and heat briefly on a grill or in the oven.