Smoked Chicken Ribs
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 15 minutes
Ingredients
Scale
- 2 lbs chicken ribs (scapula cut)
- 2 tablespoons olive oil (as a binder)
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup your favorite BBQ sauce
Instructions
- Start by preheating your smoker to 225°F (107°C). Use a mild wood like apple, cherry, or maple to complement the delicate flavor of the chicken without overpowering it.
- Pat the chicken ribs dry with paper towels. Removing excess moisture ensures the skin and outer layer get a nice texture rather than steaming. Place the ribs in a large mixing bowl.
- Drizzle the olive oil over the chicken and toss to coat evenly. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Sprinkle the rub over the chicken, tossing until every piece is thoroughly seasoned.
- Place the chicken ribs directly on the smoker grates, ensuring there is space between each piece for air circulation. Close the lid and smoke for approximately 90 minutes, or until the internal temperature reaches 160°F (71°C).
- Once the ribs reach the target temperature, brush them generously with BBQ sauce. Close the lid and continue smoking for another 20 to 30 minutes. This allows the sauce to “set” and become tacky and caramelized.
- Remove the ribs from the smoker once they reach a final internal temperature of 165°F (74°C). Let them rest for 5 minutes to allow the juices to redistribute before serving.
Find it online: https://www.cozinty.com/dinner/smoked-chicken-ribs/