Tender and Juicy Pit Boss Smoked Ribs

2.89 from 9 votes

Tender and Juicy Pit Boss Smoked Ribs

Whether you're a seasoned pitmaster or a beginner, this guide to the perfect smoked ribs will please everybody at your BBQ.

Equipment

Smoker any type will work

Ingredients

1 rack pork spare ribs
2 tbsp brown sugar
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp yellow mustard
BBQ sauce for finishing optional

Instructions

Prepare the Dry Rub

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

Prepare the Ribs

Remove the membrane from the bone side of the ribs with a sharp knife. This enhances flavor absorption and tenderness.
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.
Generously apply your chosen dry rub to both sides of the ribs. Massage it into the meat to ensure even distribution.
Cover the seasoned ribs with plastic wrap and refrigerate for 30-60 minutes to let the flavors meld and the ribs to cool slightly.
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.

Prepare the Smoker

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

Smoke the Ribs

Place the seasoned ribs on the smoker grates, bone side down.
If you have a temperature probe, insert it into the thickest part of the meat, making sure not to touch any bones.
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.

Check the Doneness

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.
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.

Glaze the Ribs (Optional)

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°.
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.

Rest and Serve

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.
Slice the ribs between the bones and serve them with your favorite sides.

Notes

Note: nutrition values do not include the barbecue sauce glaze. Each rib is only 6 WW points according the the WW recipe creator app (not including the BBQ glaze).

Nutrition