Description
Tender, saucy, and perfect for sharing, these smoked ribs are a crowd-pleaser for any gathering.
Ingredients
For the Ribs
- 3 racks Pork ribs (baby back, St. Louis, or spare ribs) (Plan about half a rack per person.)
- 1 cup Yellow mustard or hot sauce (Used as a binder.)
- 1 cup Dry rub (store bought or homemade) (Season generously.)
- 1 cup BBQ sauce (For glazing near the end.)
- 1 tbsp Butter (Optional, helps with tenderness.)
- 1 tbsp Honey or brown sugar (Optional, for a sweet finish.)
- 1/2 cup Apple cider vinegar or apple juice (For moisture.)
- 2 cups Wood for smoke (apple, cherry, hickory, or pecan) (Choose based on preference.)
For the Dry Rub
- 1/4 cup Brown sugar or turbinado sugar (For sweetness.)
- 2 tbsp Paprika (For smokiness.)
- 1 tbsp Garlic powder (For savory flavor.)
- 1 tbsp Onion powder (For savory flavor.)
- 1 tbsp Black pepper (To taste.)
- 1/2 tsp Cayenne or chili powder (Adjust for heat preference.)
- 1 tbsp Salt (Essential for flavor.)
Instructions
Preparation
- Preheat your smoker to 250 F.
- Trim off any loose flaps of meat or fat from the ribs.
- Remove the membrane from the bone side of the ribs.
- Spread a thin layer of mustard or hot sauce over the ribs.
- Generously coat the ribs with the dry rub.
- Let the ribs sit for 20 to 30 minutes while preheating the smoker.
Smoking
- Place the ribs on the smoker and cook for about 2 hours, uncovered.
- Spritz lightly with apple juice or apple cider vinegar if the ribs look dry.
- Wrap in foil or a foil pan with a little butter and honey or brown sugar if desired.
- Cook another 60 to 90 minutes.
- Unwrap the ribs and put them back on the smoker.
- Sauce and glaze for an additional 15 to 30 minutes until sticky.
Notes
For best results, maintain a steady smoker temperature and avoid opening the lid unnecessarily. Rest the ribs for at least 10 minutes after glazing to allow juices to settle.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: BBQ, Main Course
- Cuisine: American