Pecking Order Smoked Ribs
★ Issue CMSC·19–017 · Published 26 May 2019
BBQ/SmokedPecking-Orderpork

Pecking Order Smoked Ribs.

Low smoke and cracked pepper render the fat until these ribs slip clean from the bone

PREP 20 min
COOK 300 min
TOTAL 7:30h h
SERVES —  
HEAT medium
BLEND RATING 4.9 53 reviews · Pecking Order®
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You'll need
SmokerInstant-read thermometerCoolerMeat thermometer

Low smoke and cracked pepper render the fat until these ribs slip clean from the bone

Ingredients

FOR THE RIBS

  • St. Louis Cut Pork Ribs, trimmed, full racks

FOR RUBBING

  • Casa M Spice Co Pecking Order or Uncontrolled Pecking Order
  • 1/8 - 1/4 teaspoon per pound salt

Method

  1. 01

    Trim and membrane the ribs

    5 min

    Remove any excess trim, then grab that bottom membrane with a dry paper towel for grip and peel it clean off the bone side. You want direct smoke contact on the meat, not a rubber barrier.

  2. 02

    Salt the ribs

    2 min

    Sprinkle about 1/8 teaspoon of table salt per pound of ribs across both sides. Salt opens up the surface and helps the rub stick.

  3. 03

    Apply Pecking Order rub

    3 min

    Use 2–3 tablespoons per side and rub it in gently to coat evenly. Fair warning: that turmeric will stain your hands, your board, and anything else it touches bright yellow—embrace it or wear gloves.

  4. 04

    Dry brine in the cooler

    120 min

    Cover the ribs with food film and refrigerate at least 2 hours, ideally overnight, in a sealed tub if you've got one. This lets the salt and spices penetrate the meat while the surface dries slightly for better smoke uptake.

  5. 05

    Fire up the smoker

    30 min

    Load your smoker with a mix of hickory, mesquite, and apple, then bring it to a steady 225°F. Low heat and good airflow are your friends here.

  6. 06

    Smoke the ribs

    240 min

    Place the ribs on the grates and let them ride low and slow. This is where patience pays off—you're breaking down collagen and rendering fat while that Pecking Order black pepper cuts through everything.

  7. 07

    Test for doneness

    30 min

    Starting around 4 hours, grab the rack with tongs from the middle and gently lift—if both ends stay put but the middle flexes up 4–6 inches without tearing apart, you've hit that 190–200°F connective tissue sweet spot. This is the hardest part because there's no rush; ribs will be safe at 150°F, but they'll be tough as shoe leather.

  8. 08

    Rest the ribs

    10 min

    Pull them off the heat and let them sit uncovered for 10 minutes. Carryover heat will nudge the temperature up a bit, and the juices settle back into the meat.

  9. 09

    Cut and serve

    5 min

    Slice between the bones and plate them up with your favorite sides. Those bones should practically slide out on their own—that's the sign you nailed it.

From Mike's Notebook

01

Trim the membrane off the bone side before seasoning — it won't render out, just gets in your way.

02

Apply Pecking Order heavy on the first hour; smoke will carry off some seasoning before the bark sets.

03

Pull ribs at bend-test, not fall-apart — they'll keep cooking as they rest and won't turn to mush.

Cooked It?

Tell us how it went.

Casa M Spice Co

While we definitely would point you to our Whole Hog® seasoning for that classic sweet and tangy pulled pork flavor, this Pecking Order® blend does a marvelous job on nearly anything! If you make your Boston Butt with this, expect a mellow savory flavor with an earthiness and peppery flavor.

Mary Baker

Would this be good to rub on a 10lb.Boston Butt to smoke.