These ribs are smoked on a Burch Barrel, seasoned with a killer combo of pork rub and spicy chimichurri, then wrapped with honey, brown sugar, butter, and beef broth to achieve a tender, fall-off-the-bone texture.
1. Season your pork ribs generously with Salty's Pork & Rib Rub and Al Frugoni's Spicy Chimichurri Seasoning.
2. Place the seasoned ribs on a smoker (e.g., Burch Barrel) and smoke for 2 hours at 225°F.
3. After 2 hours, spray the ribs and increase the smoker temperature to 275°F for another hour.
4. Wrap the ribs tightly with a mixture of honey, brown sugar, butter, and beef broth. Continue smoking for an additional hour until they are fall-off-the-bone tender.
