How to Make Smoked Pork Ribs 'Fall off the Bone'

Do you like "fall off the bone" pork ribs or do you like a bit of bite and texture to them?
In this video i'm going to show you how to make "fall off the bone" tender smoked pork ribs!

With pork ribs, I find it comes down to personal preference, personally I like a bit of bite and texture to my pork ribs whilst others like theirs "fall off the bone". So if you like "fall off the bone" pork ribs, then this video is for you!

I'll be covering off the below in this video:

- Smoker set up
- Pork rib preparation including how to remove the pork rib membrane
- Pork rib seasoning
- Cooking times and temperatures
- How to get "fall off the bone" texture
And much more!

If you are using a Weber kettle to smoke pork ribs, here's a great video I put together on weber kettle fire management:

I always recommend using a Weber kettle if you are starting your BBQ journey. They are easily accessible and cheap if you buy one second hand!
Then once your confident with a Weber, then i'd recommend a drum smoker.
Drum smokers are super efficient and easy to use, if I had to keep only one smoker, i'd choose a drum smoker!

Basically with these pork ribs, I trimmed them, removed the membrane, gave them a light coating in yellow mustard to help the rubs stick, then I seasoned them in my Honey Soy Slammer rub and my Steak Shooter rub.
They then went into the smoker with some nectarine wood at around 250F/120c for 90 minutes or so. Then once I was happy with the colour and how the rub was set on the pork ribs, I wrapped them up!
They went into 2 layers of foil meat side down along with some butter and brown sugar on either side, then they were topped off with around 1/4 cup of apple cider vinegar.
I wrapped them up nice and tight, then they went back into the smoker until they were super tender which took around 90 more minutes.
I then removed them from the foil and carefully put them back in the smoker meat side up and finished them off with a glaze of my Hook Shot Whiskey Jalapeno BBQ sauce! So just over a 3 hour cook for these pork ribs!
Your cook time will vary depending on how thick your pork ribs are too, so take that into account if you are doing these "fall off the bone" pork ribs.

No matter how you like your pork ribs, definitely give this flavour combination a shot!

Here's some of my most commonly used prodcuts:

INKBIRD products I use (use code LOWNSLOW15 to get 15% off):

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#porkribs #bbq #howto

[richardliparulo]

I like the method with the butter in the brown sugar I like light brown sugar because I like a sweeter barbecue instead of using vinegar a honey I use syrup sugarfree syrup and it comes out amazing

[mattschumm]

I am trying smoked pork ribs this weekend for the 1st time in my Weber kettle. Thanks to watching your videos, I feel confident ☺️

[jamesrobertson]

Mate loved the ribs tutorial, i don't know if i could with hold myself from eating pork for that long but kudos to you for holding out till the end. But the reason i am commenting is that i was first brought/drawn to your channel because you did a roast chook in the $85 dollar jumbuck from bunnings and i also think you did a roast lamb in the jumbuck aswell, i searched hi and low for jumbuck videos, because i wasn't quite sure wether i should buy one or not. After watching your video's of the jumbuck i actually bought one and, well to be honest, i havn't actually unpacked it yet, but i'm very keen to do a chook or lamb in it, i got the briquettes, firestarters, and everything. Is there any chance you could do another Jumbuck rotiserrie at some stage?

[jackpenno]

Imho best way to cook pork ribs falling off the bone

[vatren]

looks good, man! But, for me, I woundn't add the toxic sugar.

[NuarStanger]

Those look delicious. They have got to be the tiniest rack of ribs ever 😅

[franklutton]

i like to hang my pork ribs over a no deflector bronco fire pit before i think it adds to the final taste....

[bretth]

I like to use Jack Daniel’s as the liquid in my pork ribs

[brettmcleod]

Those lollipops look great Aaron. What would be another nice cut beef could you use ?

[ktmhaka]

Another banger mate 👌 hey what alfoil do you use? Been looking for a larger size and the matador one I currently use is too thick

[huskypilot]

It’s shameful how our Aussie ribs are cut almost to the bone. And the supermarket charges $19 a kilo for this sh!t. Buy from an independent butcher. Better products, better prices and better service. The big stores aren’t just killing off small businesses, they’re ripping off consumers. Same goes for fruit and veggies

[funkymunky]

I've been buying SunPork baby back ribs from Foodland for years, but now they're getting impossible to find

[JohnSmith-esqx]

We sell your product in store here at BBQs Direct in NZ and there are a good number of guys who reference your vids. So keep up the good work mate.

[masondegaulle]

Mate, once more you're dictating what I'll be doing Sunday afternoon 😅 Last batch with lemon pepper wings & plum smoke was a ripper, ate way too much. 👌

[gd]

G’day Aaron, RED GUM SMOKED SALT! haha. Was great to meet you at Meatstock!

[chisel]

Just bought five slabs of ribs. Good timing Azza

[simobbq]

They're amazing Aaron! Greetings from Italy!

[beka]

I Love them in that way 👍 Greetings Bernd