Smoked Ribs at Low Temperature
recipe

A delicious recipe for tender smoked ribs with a rich flavor.
Preparation Time: 4-6 hours (smoking time)
Serving Size: 4-6 servings
Ingredients:
- 1 kg ribs
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp smoking chips (e.g., applewood or hickory)
- 1 tbsp garlic powder
- 1 tbsp paprika
- 100 ml BBQ sauce (optional)
Instructions:
1. Prepare the ribs: Remove the membrane from the ribs for better seasoning absorption.
2. In a bowl, mix the salt, black pepper, garlic powder, and paprika. Rub the spice mixture evenly over the ribs.
3. Set up the Weber WSM57: Partially fill the charcoal basket with briquettes, leaving space for the smoking chips. This helps achieve a lower temperature.
4. Light the briquettes and let them burn until hot. Add the smoking chips to the charcoal basket.
5. Place the ribs on the grate, ensuring they do not touch each other.
6. Close the smoker lid and adjust the vents to maintain a temperature between 100-130°C (212-266°F).
7. Smoke the ribs for about 4-6 hours, until the meat is tender and easily pulls away from the bones.
8. (Optional) Brush BBQ sauce on the ribs during the last hour of smoking for extra flavor.
9. Allow the ribs to rest before serving. Cut into portions and enjoy!
Nutritional Information (per serving):
- Calories: 350
- Protein: 25g
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 2g

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