BBQ Bites: Smoke Killer Pork Ribs and Save Some For Later!!

Now that you've been marinating your pork ribs for a few days in a vacuum sealed bag (Read about it here), it is time to unpackage and throw them into your smoker. If you don't have a smoker, you can always grill them too! 

Read about our adventures of making fall of the bone ribs... 

• Fill your smoker with charcoal and and a tray of wet wood chips. The wood chips are what give your ribs that smokey flavor.

• Pour lighter fluid onto the charcoal and light it.
• Close the lid and wait for the internal temperature to reach about 225 degrees.

• Once the smoker is at the right temperature, it's time to put the ribs in.

We also put down a grill mat with fresh garden onions to add even more flavor to our ribs.

• We smoked our ribs at 225 degrees for approximately 4-5 hours. Smoking times may vary.

You'll know that the ribs are finished when the meat starts to pull away from the bones.

You'll notice that we cooked two slabs of ribs for only 4 people – you know what that means?! LEFTOVERS!

After you have devoured the ribs and any leftovers have cooled, don't forget to vacuum seal them for an a super easy meal to reheat that will stay fresh in your freezer for months!

We divided ours up a few different ways. Some of it was cut up into small portion bags to reheat for lunch and a large portion was put into an 8"x12" quart bag to make a quick dinner for the family.

• After your leftovers are vacuum sealed, place them in your freezer for the next time you need a quick dinner!
• To reheat, place the vacuum sealed bag in a pot of boiling (or simmering) water or in a sous vide water bath to bring them back up to serving temperature. 

TIP: Reheating your ribs in the vacuum sealed bag will ensure that the flavor and moisture is retained and they don't get dried out from re-cooking.

Do you have any helpful tips for grilling or smoking ribs? We'd love to hear about them!