Rippli Loin Ribs Smoked Pork Loin

Dive into the smoky, succulent world of **Rippli Loin Ribs Smoked Pork Loin**, a tantalizing recipe that combines tender pork loin ribs with bold, flavorful seasonings and the magic of low-and-slow smoking. These bone-in ribs are generously coated in a perfectly balanced dry rub featuring smoked paprika, garlic powder, and a touch of brown sugar, ensuring every bite is deeply infused with savory and sweet notes. Slowly smoked over hickory wood chips, the ribs are kept irresistibly moist with the added touch of apple cider vinegar and apple juice, which lend a tangy kick to complement the smoky richness. After hours in the smoker, these ribs develop a delicate bark and fall-off-the-bone tenderness that will have everyone reaching for seconds. Perfect for weekend cookouts or family gatherings, serve these ribs with classic BBQ sides like coleslaw or potato salad for an unforgettable feast. Whether you're a seasoned pitmaster or a beginner, this recipe is a celebration of flavor and technique you won’t want to miss!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 lbs Pork loin ribs (bone-in, trimmed)
• 2 tbsp Salt
• 1 tbsp Black pepper
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Brown sugar
• 1 cup Apple cider vinegar
• 2 cups Apple juice
• 2 tbsp Olive oil
• 2 cups Hickory wood chips (for smoking)

Directions

Step 1

Preheat your smoker to 225°F (107°C). While the smoker warms up, soak the hickory wood chips in water for at least 30 minutes to prevent burning during the smoking process.

Step 2

In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Mix well to form a dry rub.

Step 3

Pat the pork loin ribs dry with paper towels, then brush them lightly with olive oil to help the rub stick. Generously coat both sides of the ribs with the dry rub, pressing it into the meat for maximum flavor.

Step 4

Fill a small aluminum pan with apple cider vinegar and place it inside the smoker. This will create steam and keep the ribs moist while adding a bit of tangy flavor.

Step 5

Place the prepared ribs into the smoker, bone-side down. Add the soaked hickory wood chips to the smoker or smoking box to begin the smoking process.

Step 6

Smoke the ribs for 2 hours at 225°F (107°C). During this time, check every 30 minutes and add more wood chips as necessary to maintain consistent smoke.

Step 7

After 2 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil with 1 cup of apple juice poured over the ribs. This helps to tenderize them and infuses additional moisture.

Step 8

Return the wrapped ribs to the smoker for another 1.5 hours. Maintain the temperature at 225°F (107°C).

Step 9

Unwrap the ribs and return them to the smoker for 30 minutes, allowing the exterior to develop a slightly crispy bark.

Step 10

Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving. This step allows the juices to redistribute, ensuring tender, flavorful ribs.

Step 11

Serve warm with your favorite sides, such as coleslaw, roasted vegetables, or potato salad.

Nutrition Facts

Serving size	2217.7 grams (2217.7g)

Amount per serving	% Daily Value*
Calories	3244

Total Fat 237.80g	305%
Saturated Fat 77.20g	386%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 14939mg	650%
Total Carbohydrate 79.40g	29%
Dietary Fiber 4.70g	17%
Total Sugars 66.70g
Protein 183.80g	368%

Vitamin D 0IU	0%
Calcium 220mg	17%
Iron 12mg	64%
Potassium 2745mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 23.0%

Carbs: 9.9%