If you’re a fan of perfectly smoked baby back ribs, then you’re in for a treat! Imagine sinking your teeth into tender, flavorful ribs that were made on an offset smoker—the way it’s meant to be. No more driving to your favorite BBQ joint and breaking the bank just to satisfy your cravings. With this recipe, you can smoke as many racks of pork ribs as you like, whenever you like, and indulge until you’re absolutely content. I’ll walk you through the process step by step, from the simple five-ingredient marinade to the easy prep and relatively short smoking time. Whether you’re hosting a backyard BBQ or simply craving some delicious ribs, this recipe is sure to become a go-to favorite in your grilling repertoire.
Ingredients for Smoked Pork Ribs
1. 1 rack baby back pork ribs: Tender and flavorful, baby back ribs are ideal for smoking due to their tenderness and shorter cooking time compared to other pork rib cuts.
2. 1/2 cup yellow mustard: A classic ingredient for smoking ribs, yellow mustard helps keep the ribs moist and allows the rib rub to adhere well during smoking.
3. 1 cup rib rub: Use your preferred store-bought rib rub or create your own special blend for seasoning the ribs before smoking. Famous Dave’s Rib Rub is a popular choice.
4. 1 cup BBQ sauce: Choose your favorite BBQ sauce to add flavor and moisture to the ribs during smoking. Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce is recommended.
5. 1 cup apple juice: Spraying apple juice on the ribs during the final stages of smoking helps keep them moist and adds a hint of sweetness to the flavor profile.
Step By Step Directions For Smoking Pork Ribs
Get ready to elevate your grilling game with our step-by-step guide to smoking pork ribs!
Bring your smoker to temperature
Maintain a consistent temperature of around 250 degrees Fahrenheit for smoking.
Wipe off excess moisture:
Use a paper towel to pat dry the rib rack and remove any excess moisture.
Remove membrane and trim:
Use a sharp knife to separate and remove the clear membrane from the underside of the rib rack.
Apply yellow mustard
Brush yellow mustard evenly over the entire rib rack for moisture and to help the rub stick.
Apply rib rub
Generously sprinkle rib rub over the mustard-coated rib rack and pat it in for good adhesion.
Place your rib rack on the grill grate
Place your ribs midway on the grill grate so they are not too close to the firebox (heat source). Remember, we want to smoke the ribs, not grill them.
Rotate and flip
If smoking multiple racks, rotate and flip them every 30 minutes during the first 2 hours of smoking.
Wrap in foil with BBQ sauce
Wrap the rib rack in foil with BBQ sauce to seal in moisture and flavor, then return to the grill.
Place the rib rack back on the grill grate
Place midway on the grill grate, and again rotate and flip the rib racks every half hour to ensure all the racks and surfaces are not constantly exposed to the heat source. This second step of smoking is also two hours long, so you will be rotating and flipping your ribs three times.
Remove the rib rack from the smoker
Take the rib rack out of the aluminum foil and place it back on the grill grate. Liberally spray the surface with apple juice and let rest on the grill for 15 minutes with the lid closed.
Cut and serve
Slice the rib rack between the bones to create individual pieces and serve with more BBQ sauce or your favorite dipping sauce.
Variations And Substitutions For Smoked Pork Ribs
**Types of BBQ Sauces**
There are four major BBQ styles in the United States: Kansas City, Carolinas, Memphis, and Texas. Each style features a unique BBQ sauce, giving your smoked pork ribs a distinct flavor each time. Experimenting with these regional styles can be a fun way to explore different tastes and find your favorites.
**Other Pork Rib Rubs**
While many varieties of pork rib rubs are available on the market, making your own can be both simple and satisfying. Here’s a straightforward and flavorful rub recipe:
**Chef Keith’s Pork Rib Rub**
– ½ cup salt
– 1 tablespoon Cajun seasoning
– 1 tablespoon sugar
– 1 tablespoon brown sugar
– 1 tablespoon paprika
– 1 tablespoon smoked paprika
– 1 tablespoon cumin
– 1 tablespoon black pepper
– 1 teaspoon cayenne
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
Mix all ingredients in a bowl and store in a spice jar for future use.
**Try Different Types of Pork Rib Racks**
In addition to baby back ribs, spare ribs and St. Louis style ribs are excellent choices for smoking. These variations are larger, requiring longer cooking times but rewarding you with rich, flavorful meat.
Tips and Tricks for Making Smoked Pork Ribs
Tips and Tricks for Making Smoked Pork Ribs
**Easy Clean-Up**
Place a large piece of cardboard under your smoker before you start smoking to catch all the drippings and spills. Trust me, I’ve learned the hard way—this simple step saves a lot of cleanup time!
**No-Mess Rib Package Opening**
Open your rib rack package in the sink. Use scissors to cut the plastic bag at the large end, then pull the rib rack out. Let the blood drain into the sink and dispose of the packaging. It’s an easy, no-mess, no-fuss method.
**Two Spray Bottles**
Keep two spray bottles handy: one with apple juice for spritzing the ribs and another with water to manage flare-ups in your firebox. Flare-ups will happen, and being prepared makes handling them a breeze.
**Open the Smoker Lid as Little as Possible**
Only open the smoker lid during scheduled times to rotate and flip your rib racks. Every time the lid is opened, the temperature drops and takes time to return to 250 degrees. No peeking—your ribs are smoking beautifully!
