Quick Smoked Ribs in 3 Hours: A Perfect Party Recipe
#ribs#smoked#spicy#Cowboy Kent Rollins#grilling
These smoky, spicy ribs are ready in just three hours, delivering tender, flavorful meat with a tangy lime marinade and a rich, spicy glaze. Perfect for a quick grill session with plenty of bold flavors inspired by cowboy-style barbecue.
Ingredients extracted via AI
ribslime juicemustardsugarchili powdercuminbutterapple juicefresh green chilieshot sauce
Procedure generated via AI
Clean the ribs by removing the membrane. Use a spoon and paper towel for better grip and pull it off completely.
Brush the ribs with fresh lime juice to naturally tenderize the meat and help break down the connective tissue.
Spread a thin layer of mustard on the ribs to help the spices adhere better.
Evenly sprinkle a dry rub made of brown sugar, chili powder, and cumin over both sides of the ribs.
Let the ribs rest in the refrigerator for at least 1 hour to allow the flavors from the spice rub and lime juice to penetrate.
Cut the ribs into individual portions between the bones for easier serving.
Prepare your smoker, set the temperature to 250°F (about 121°C), and use a diffuser plate to prevent direct heat contact.
Use a combination of cherry and mesquite wood for rich smoky flavor. Light the grill with quality charcoal before adding the wood.
Place the ribs on the indirect heat zone of the smoker and smoke at 250°F for about 45 minutes.
After 45 minutes, flip the ribs over and smoke for another 45 minutes until the internal temperature reaches 160-165°F (71-74°C).