This Thanksgiving, instead of the traditional dinner rolls, serve a basket of stuffing muffins with gravy. Each muffin comes out of the oven with a crisp exterior, a moist inside, and a nugget of hearty, sausage-filled country gravy. Any fan of stuffing at your table must try these even though they might seem a little odd.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 6 hrs 15 mins |
| Servings: | 2 |
| Yield: | 1 pound |
Ingredients
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pound pork back ribs, membrane removed
- apple wood chips, soaked
- ½ cup barbeque sauce, or as needed
Instructions
- Preheat smoker to 225 degrees F (110 degrees C).
- Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
- Place rack in the preheated smoker. Add apple wood chips according to manufacturer’s instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
- Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 960 mg |
| Sugars | 17 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I also will baste my ribs with apple juice every hour after the first 2 1/2 hours. I will also prepare the ribs before smoking. First, I remove all of the casings/skin from the back of the ribs and then brine them in the refrigerator overnight. I make a brine of 1/2 cup salt, 1/2 cup sugar and one gallon of water. The brine does not flavor, but tenderizes the ribs.
Fall off of the bone deliciousness! To keep them moist I gave them a squirt of apple juice from time to time. I ended up needing an extra hour of smoke time to get them nice and tender and I served my BBQ sauce on the side out of personal preference. This is a great rub and a great rib recipe!