Description
Tender, smoky ribs with a flavorful dry rub, optionally finished with a homemade BBQ sauce. Perfect for your next cookout!
Ingredients
Scale
- 3–4 pounds pork spareribs or baby back ribs
- 1/4 cup yellow mustard, as a binder
- 1/4 cup brown sugar, packed
- 1/4 cup paprika (sweet or smoked, your preference!)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup water (or apple juice for a sweeter sauce)
- Wood chips (hickory, apple, or cherry are all great choices)
- Water (for the water pan, if your smoker has one)
Instructions
- Prepare the Ribs: Take ribs out of the packaging and pat them dry with paper towels. Flip the ribs over so the bone side is facing up. Remove the thin membrane covering the bones by sliding a butter knife under the membrane at one end of the ribs. Use a paper towel to grab the membrane and pull it off.
- Trim Excess Fat (Optional): Trim some of the excess fat off the ribs.
- Apply the Mustard Binder: Slather the ribs with yellow mustard, coating both sides evenly.
- Mix the Dry Rub: In a medium bowl, combine all the dry rub ingredients: brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne pepper (if using), chili powder, and cumin. Mix well.
- Apply the Dry Rub: Generously apply the dry rub to both sides of the ribs, pressing it into the mustard binder.
- Wrap and Refrigerate: Wrap the ribs tightly in plastic wrap or place them in a large resealable bag. Refrigerate for at least 2 hours, or preferably overnight.
- Prepare Your Smoker: Get your smoker ready! Aim for a consistent temperature of 225-250°F (107-121°C).
- Add Wood Chips: Add your chosen wood chips to the smoker according to the manufacturer’s instructions.
- Water Pan (If Applicable): If your smoker has a water pan, fill it with water.
- Place Ribs in Smoker: Carefully place the ribs in the smoker, bone-side down.
- Maintain Temperature and Smoke: Maintain the temperature of 225-250°F (107-121°C) throughout the smoking process. Add more wood chips as needed to maintain a consistent smoke.
- The 3-2-1 Method (Optional):
- 3 Hours Unwrapped: Smoke the ribs unwrapped for 3 hours, maintaining the temperature and smoke.
- 2 Hours Wrapped: After 3 hours, remove the ribs from the smoker and wrap them tightly in heavy-duty aluminum foil. You can add a little liquid to the foil packet, such as apple juice, beer, or even a pat of butter, for extra moisture and flavor. Return the wrapped ribs to the smoker and cook for 2 hours.
- 1 Hour Unwrapped (Again!): After 2 hours, carefully remove the ribs from the foil and return them to the smoker, unwrapped. Cook for 1 hour, or until they reach your desired tenderness. This step helps the bark (the crusty exterior) firm up.
- Check for Doneness: The ribs are done when they are tender and the meat has pulled back from the bones. You can use a toothpick or a probe thermometer to check for doneness. The toothpick should slide into the meat easily, with little resistance. If using a thermometer, the internal temperature should be around 195-205°F (90-96°C). Another good test is the “bend test.” Pick up the ribs with tongs. If they bend easily and the meat cracks, they’re ready.
- Rest the Ribs: Once the ribs are done, remove them from the smoker and let them rest for at least 15-20 minutes before slicing. You can tent them loosely with foil to keep them warm.
- Make the BBQ Sauce (While the Ribs are Smoking): In a medium saucepan, combine all the BBQ sauce ingredients: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and water (or apple juice).
- Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together.
- Adjust to Taste: Taste the sauce and adjust the seasonings as needed. You can add more brown sugar for sweetness, more apple cider vinegar for tanginess, or more cayenne pepper for heat.
- Brush on Ribs (Optional): During the last 30 minutes of smoking (if you’re not using the 3-2-1 method, or during the last 30 minutes of the final unwrapped hour of the 3-2-1 method), you can brush the ribs with BBQ sauce.
- Slice the Ribs: After the ribs have rested, slice them between the bones.
- Serve and Enjoy: Serve the ribs with your favorite sides, such as coleslaw, potato salad, baked beans, or corn on the cob. And of course, don’t forget the extra BBQ sauce!
Notes
- Use a reliable thermometer: Maintaining a consistent temperature is crucial for smoking.
- Don’t over-smoke: Too much smoke can make the ribs taste bitter.
- Experiment with different wood chips: Each type of wood will impart a different flavor to the ribs.
- Adjust the dry rub and BBQ sauce to your liking: Feel free to add more or less of any ingredient to suit your taste.
- Patience is key: Smoking ribs takes time, so don’t rush the process. The low and slow cooking method is what makes them so tender and delicious.
- Prep Time: 30 minutes
- Cook Time: 360 minutes