7 Steps to Mastering Smoked Ribs on a Pit Boss Smoker

(Please note, this is not an affiliate post. I used a Pit Boss smoker for these smoked ribs and wanted to offer a guide for anybody using Pit Boss. Any smoker will work for these delicious ribs. Happy grilling!)

Smoking pork ribs is a culinary art that has been cherished for centuries. The process usually involves slow-cooking the ribs over indirect heat and wood smoke, resulting in tender, flavorful, and succulent meat that falls off the bone. If you have a Pitt Boss Smoker (I used a vertical Pit Boss pellet smoker like this one), the job gets even easier—set it and (mostly) forget it!

Whether you’re a seasoned pitmaster or a beginner, smoking pork ribs is an experience that brings together the joys of cooking, the love of barbecue, and the satisfaction of sharing a delicious meal with family and friends.

Enjoy!

Why You Should Cook These Ribs On Your Pit Boss Smoker (Or Any Other Smoker!)

• Good ribs benefit from a low-and-slow approach to cooking. If you tried grilling your ribs, they’d end up way too tough. By using a Pitt Boss pellet smoker like I did (any smoker will work, of course), you can set your temp in the afternoon, and come back to a great dinner (with a few check-ups).
• Pork spare ribs are affordable, and delicious when cooked well.
• These ribs are cooked in a dry rub, and then finished with a sweet and sticky barbecue sauce glaze, ensuring that they’re seasoned all the way through.
• Each rib is only 6 WW points according the the WW recipe creator app (not including the BBQ glaze).

Ingredients

• 1 rack of pork spare ribs
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons yellow mustard
• Optional: BBQ sauce for finishing

Steps to Making The Best Smoked Ribs

1. Prepare the Dry Rub

1. Mix all brown sugar, salt, pepper, paprika, garlic powder, and onion powder in a bowl until evenly distributed.

2. Prepare the Ribs

1. Remove the membrane from the bone side of the ribs with a sharp knife. This enhances flavor absorption and tenderness.
2. Pat the ribs dry with paper towels, then apply a thin layer of yellow mustard over both sides of the ribs. This will help the seasoning adhere to the meat better. Don’t worry, the ribs won’t taste like mustard. 
3. Generously apply your chosen dry rub to both sides of the ribs. Massage it into the meat to ensure even distribution.
4. Cover the seasoned ribs with plastic wrap and refrigerate for 30-60 minutes to let the flavors meld and the ribs to cool slightly. 
5. Measure the ribs and the dimensions of your smoker. If the ribs are going to be a tight fit across, cut the rack in half to make sure there’s plenty of space on all sides. 

3. Prepare the Smoker

1. Load your hopper then set the temperature to 225°. Let it run for 15 minutes to come up to temperature. If your Pitt Boss Smoker has a water pan, make sure it’s filled up to help

4. Smoke the Ribs

1. Place the seasoned ribs on the smoker grates, bone side down.
2. If you have a temperature probe, insert it into the thickest part of the meat, making sure not to touch any bones. 
3. Close the smoker’s lid or door and let the ribs smoke. Keep an eye on the smoker to make sure the temperature stays pretty consistent and no flare-ups occur.

5. Check Doneness

1. After about 3-4 hours, check on the temperature of the ribs. The meat should start pulled back from the bone ends, and a toothpick or probe should easily go into the meat with little resistance.
2. Once the ribs hit an internal temperature of 190°-200°, they’re ready to eat. This can take anywhere from 4-6 hours, depending on the size of your ribs.

6. Glaze the Ribs (Optional)

1. If desired, remove ribs from the smoker and brush a thin layer of barbecue sauce onto the ribs after they’ve hit an internal temperature of 190°. 
2. Place back into smoker and continue cooking for another 15 minutes to let the barbecue sauce set. Note, if you still have a temperature probe in, you may notice the temperature drop from the addition of cold barbecue sauce—this is normal.

7. Rest and Serve

1. Once the ribs are done, carefully remove them from the smoker and let them rest for about 10-15 minutes. This allows the juices to redistribute within the meat.
2. Slice the ribs between the bones and serve them with your favorite sides.

Variations and Substitutions for Smoked Spare Ribs

• You can also try this recipe with baby back ribs. Follow all the same steps, but you’ll only need to cook them for 3-4 hours, instead of 4-6 hours. 
• Watching carbs and/or sugar? Finish your ribs with sugar-free barbecue sauce to add a sticky glaze without the sugar. 
• This recipe will produce ribs with a little bit of bite to them. If you prefer your rib meat falling off the bone, wrap them in foil with a little bit of apple cider vinegar or apple juice once they hit 165° and let them continue smoking until the internal temperature hits 200°.

Tips and Tricks

• Spraying Your Ribs: You can also try spraying your ribs with a 50/50 blend of apple cider vinegar and apple juice every hour. This is recommended for adding moisture if you don’t have a water pan. 
• Pellet Variety: Experiment with different pellet types for unique smoky flavors.
• Patience Pays Off: Smoking takes time, so relax and enjoy the process. Don’t be tempted to crank up the temperature too fast or you may end up with dry meat. 
• Safety First: The meat will be safe to eat once the internal temperature reaches 145°, but ribs are best cooked to at least 185° since the meat is very tough and requires a long, slow cook to break down the connective tissues.

Related Content

• 10 Things to Know Before Buying a Pit Boss Smoker
• 21 Mouthwatering Rack Of Pork Recipes 
• 25 All-Time Best Pit Boss Recipes