Smoked party ribs are trending on social media. So I decided to give it a try
Looking for a unique twist on cooking ribs? Well, I was too! So I tried this pre-cut Party Ribs technique and I was surprised that they turned out so good! By cutting the ribs before cooking, I got nice even seasoning around the entire rib and also cut down the cooking time considerably. The amazing part, they were still juicy and delicious!
I used my trusty Traeger Ironwood 885 to make sure these ribs were bursting with flavor, tender, and juicy, and as expected, it did not disappoint! The brilliant mix of performance and ease of use makes this smoker the perfect way to crush this recipe.
Why should you try Smoked Party Ribs
- Quicker Cooking Time: By pre-cutting the ribs, you’ll speed up the cooking process while still having mouthwatering, smoky ribs. This is perfect for entertaining, allowing you to minimize the time it takes to make delicious food.
- Enhanced Flavor Distribution: Cutting the ribs before cooking ensures that each piece is fully coated with seasoning and smoke, guaranteeing that every bite is packed with flavor. No fear of unevenly seasoned ribs!
- Perfect Party Portions: Pre-cutting the ribs makes them extremely easy to serve as finger food, perfect for parties where guests can mingle and snack. It’s a delightful twist on traditional rib servings that is guaranteed to impress.
Ingredients for Party Ribs
- Baby Back Ribs (2 racks): Reach for one or two slabs of your favorite baby back ribs, whether you get them from your local butcher or just hit up the closest grocery store.
- 2 tbsp Yellow Mustard: Certainly an optional step, yellow mustard adds moisture allowing the rubs to better adhere to the ribs.
- ¼ cup Brown Sugar: I typically use light brown sugar, but for deeper flavor grab the dark version to add some of the smoky molasses flavor.
- 4 tbsp Salted Butter: Adding back in some fat helps create rich depths of flavor.
- 1/8 cup Honey: The honey comes to the party to balance back out everything.
- 3 tbsp Smoked Q Rock’s Coffee Rub: This base rub brings in an earthy, umami flavor to anything it touches and is a great option for ribs.
- 3 tbsp Smoked Q Rock’s Honey Chipotle Spice Blend: With the earthy base of the coffee, the sweet and smoky nature of the Honey Chipotle spice blend pairs perfectly.
- 2 tbsp Smoked Q Rock’s Irish Whiskey BBQ Sauce: Describe the tertiary ingredients and explain how to choose it or what makes it good.
Instructions for making Party Ribs
1. Prep the Ribs: First, I removed the membrane by getting a finger under the thin layer and then pulling up in the middle until it was released from both ends of the ribs. Next I flipped them meat side down so I could see the angle of the ribs and cut in between each bone to create individual ribs. Once I cut them, I placed them in a bowl to apply binder and rub.
2. Apply the Dry Rub: While in the bowl I applied some yellow mustard for a binder then mixed them by hand, before reapplying another layer. Then I applied some Smoked Q Rock’s Coffee Rub before mixing them up again by hand, then applied some Smoked Q Rock’s Honey Chipotle before again mixing them up. Then I took each of them out of the bowl, laid them on one side and again applied some Coffee rub followed by some Honey Chipotle. After hitting the first side, I flipped them over and applied to the second side. Once the rub was applied, I let them sit for about 20-30 minutes to allow the rub to adhere.
3. Place on the grill for 1 hr 30 mins: I set my Traeger Ironwood 885 to 275°F, allowing it to come to temperature while I prepped the ribs. Then, I placed the seasoned individual ribs on the smoker for 1 hour before flipping them over to smoke for another 30 minutes.
4. Wrap and Continue Cooking: After 1 ½ hours, I placed all the ribs in some aluminum pans then added the brown sugar, butter, honey and Smoked Q Rock’s Irish Whiskey BBQ Sauce before closing up the pan with some aluminum foil to the cook for another 45 minutes until they hit 203º with my instant read thermometer.
5. Serve: Once they hit the temp I let them rest for 10-15 minutes then served to hungry family and friends!
Variations and Substitutions:
Alternate Rubs: To maintain the same flavor profile while using different rubs, I’d suggest grabbing The Grind from Whiskey Bent BBQ for the coffee rub and Heath Riles Honey Chipotle.
Tips and tricks for making this Party Ribs
- Use a Sharp Knife: When sectioning the ribs, it’s important to use a sharp knife to ensure a good, clean cut and prevent tearing the meat. There is also the occasional bone to get through, so a sturdy knife is key.
- Even Spacing on the Grill: When placing the ribs on the grill, make sure they are evenly spaced and not touching each other. This ensures even cooking and allows the smoke to circulate around each piece for maximum flavor.
- Monitor the Temperature: Use an instant read thermometer to ensure your ribs reach the ideal internal temperature of 195-203°F for perfectly tender ribs. This thermometer will also help to check the progress so you know when to wrap and finish off the cooking.
Smoked Party Ribs
Equipment
- 1 Traeger Ironwood 885
- 1 Sharp Knife Messermeister Oliva Elite Stealth 8" Chefs Knife
- 1 Large Mixing bowl
- 2 8×5 aluminum pans
Ingredients
- 2 slabs Baby Back Ribs
- 2 tbsp Yellow Mustard
- 3 tbsp Smoked Q Rock's Coffee Rub Spice Blend
- 3 tbsp Smoked Q Rock's Honey Chipotle Spice Blend
- 1/2 stick Salted Butter
- 1/4 cup Brown Sugar
- 1/8 cup Honey
- 2 tbsp Smoked Q Rock's Irish Whiskey BBQ Sauce
Instructions
- First, I removed the membrane by getting a finger under the thin layer and then pulling up in the middle until it was released from both ends of the ribs. Next I flipped them meat side down so I could see the angle of the ribs and cut in between each bone to create individual ribs. Once I cut them, I placed them in a bowl to apply binder and rub.
- While in the bowl I applied some yellow mustard for a binder then mixed them by hand, before reapplying another layer. Then I applied some Smoked Q Rock’s Coffee Rub before mixing them up again by hand, then applied some Smoked Q Rock’s Honey Chipotle before again mixing them up. Then I took each of them out of the bowl, laid them on one side and again applied some Coffee rub followed by some Honey Chipotle. After hitting the first side, I flipped them over and applied to the second side. Once the rub was applied, I let them sit for about 20-30 minutes to allow the rub to adhere.
- I set my Traeger Ironwood 885 to 275°F, allowing it to come to temperature while I prepped the ribs. Then, I placed the seasoned individual ribs on the smoker for 1 hour before flipping them over to smoke for another 30 minutes.
- After 1 ½ hours, I placed all the ribs in some aluminum pans then added the brown sugar, butter, honey and Smoked Q Rock’s Irish Whiskey BBQ Sauce before closing up the pan with some aluminum foil to the cook for another 45 minutes until they hit 203º with my instant read thermometer.
- Once they hit the temp I let them rest for 10-15 minutes then served to hungry family and friends!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
