If you’re a fan of smoked ribs, you’ll be pleased to know that the Hunsaker Vortex Drum Smoker is one of the best tools for achieving perfect results. Its unique design and ability to hang meats gives you optimal smokiness and juiciness in every bite. In this step-by-step guide, we’ll show you how to hang your ribs on the Hunsaker Vortex Drum Smoker to ensure a delicious and perfectly smoked result every time. Get ready to impress your guests with the best smoked ribs they’ve ever tasted!
Introduction
Summertime calls for outdoor grilling and barbecues, and what better way to celebrate Independence Day than cooking up some delicious ribs on a Hunsaker Vortex Drum Smoker? But not just any ribs – perfectly smoked ribs that fall off the bone and are bursting with smoky flavor. In this step-by-step guide, we’ll show you how to prepare and hang your St. Louis Cut Pork Ribs on the Hunsaker Vortex Drum Smoker like a pro. So, grab your apron and let’s get started!
Choosing the Right Cut and Rub
Before you start cooking, it’s important to choose the right cut of pork ribs. For this recipe, we’ll be using St. Louis Cut Pork Ribs, which are meatier than Baby Back Ribs and have more flavor. Cut each rack in half for better hanging on the smoker.
Next, we’ll use Texas Rib Grind from Chicken Fried BBQ as the rub. This rub has the perfect combination of spices that complement the flavor of the pork. Generously apply the rub to both sides of the ribs, making sure to pat it in so it adheres to the meat. Let the ribs marinate in the rub in the fridge overnight for maximum flavor.
Preparing the Smoker
The Hunsaker Vortex Drum Smoker is the perfect tool for achieving optimal smokiness in your ribs. Set the smoker to 250 to 275 degrees Fahrenheit and add cherry wood for smoking. Cherry wood provides a sweet and fruity aroma that pairs well with pork.
Hanging the Ribs
Now it’s time to hang the ribs. The Hunsaker Vortex Drum Smoker comes with a rib hanging attachment that makes it easy to hang your ribs vertically. Simply place the ribs on the attachment and hang them in the smoker. This method allows the smoke to fully envelop the meat and cook it evenly.
Cooking and Spritzing
After two hours, check on the ribs and spritz them with apple juice or vinegar if necessary. This helps keep the meat moist and adds a layer of tanginess to the flavor. The smoker maintains a steady temperature throughout the cooking process, ensuring that your ribs are cooked to perfection.
Finishing Touches
After 4 to 5 hours of cooking, your ribs should be ready to come off the smoker. Carefully remove them from the rib hanging attachment and let them rest for 10 to 15 minutes to allow the juices to settle. Then, slice them into individual portions and serve hot with your favorite barbecue sauce.
Conclusion
Cooking ribs on the Hunsaker Vortex Drum Smoker may seem daunting at first, but with this step-by-step guide, you’ll be able to achieve smoky and delicious ribs that your family and friends will love. Remember to choose the right cut of pork ribs, use a flavorful rub, and hang your ribs vertically for optimal smokiness. Happy grilling!
FAQs
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Can I use a different type of wood for smoking?
Yes, you can experiment with different types of wood to find the flavor that suits your taste. Hickory, mesquite, and oak are popular choices for smoking meats. -
Can I use a different cut of pork ribs?
Yes, you can use Baby Back Ribs or spare ribs if you prefer. Just adjust the cooking time accordingly. -
How often should I spritz the ribs?
Spritz the ribs every 30 minutes to an hour, depending on how quickly they cook and how much moisture they retain. -
Can I use a different rub than Texas Rib Grind?
Yes, you can use your favorite rub or make your own. Just make sure it complements the flavor of the pork. -
How do I know when the ribs are done?
Your ribs should reach an internal temperature of 190 to 203 degrees Fahrenheit. Additionally, they should be tender and easily pull apart when you twist a bone.