Peel your pork rib membrane.

Season both sides for the two pork ribs with oregano, cumin, salt, and garlic flakes.

For simplicity, toss them into your Bradley smoker with mesquite smoke running for an hour at 260ºF (126ºC).

Wrap in foil bones up (add butter and more seasonings if that’s what you like).

Smoke for another hour at 260ºF (125ºC).

Probe meat, it’s usually around 196ºF - 202ºF depending on the ribs.

Rest in the cooler for an hour. (A good quality cooler is recommended because the ribs shouldn’t drop below 150ºF for safety’s sake.) The Bradley smoker will also hold 150ºF.

If you don’t usually sauce or glaze they’re ready to eat.

If you do sauce or glaze, put them on your gas grill indirectly on low using the outside two burners with the ribs in the middle. Sauce then after 15 minutes reapply and give them another 15 minutes.

Let sit on a cutting board until cool enough to handle and enjoy!

Recipe By: robson_grills