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How to Make Smoked Pork Ribs in the Smoker

smoked ribs with barbecue sauce

These are the drive-across-town-to-get, almost addictive, divinely delicious smoked pork ribs we adore. But guess what? You don’t have to drive across town. Because… they are incredibly easy to make at home. And here’s how:

Scale

Ingredients

2 racks baby back ribs (about 3 pounds each)

Dry Rub Ingredients if Making Your Own

2 tablespoon kosher salt
1/4 cup packed dark brown sugar
3 teaspoons paprika
1 teaspoons garlic powder
1 1/2 teaspoons dry mustard
2 teaspoons ground cumin
3/4 cup apple juice
black pepper to taste

Drip Pan Liquid (if using)

1 cup apple cider vinegar
3 cups water

Spritzing Liquid

3/4 cup apple cider
1 tablespoon apple cider vinegar

Barbecue Sauce

favorite store-bought bbq sauce or
Easy Homemade Barbesauce Sauce

Instructions

Prepare the ribs. Combine the dry rub ingredients or use a favorite store-bought brand. Rub the ribs all over with the spice mixture and cover with plastic wrap or place in a large resealable plastic bag. Refrigerate at least 2 hours or overnight.

Meanwhile, if not using a drip pan, soak the wood chips in water for an hour, then prepare your grill for smoking. Fill the smoker box with wood chips or chunks. Then combine the spritzing liquid in a small spray bottle and shake to mix. Finally, preheat the smoker to 250 degrees and close the vent halfway to smoke a little cooler.

Remove the marinating ribs from the refrigerator, lightly spray with spritzing liquid, and place the ribs meat side up in the preheated smoker. Close the smoker and smoke for 2 hours.

Remove the ribs from the smoker and wrap in a heavy-duty foil, meat side down. Return to the smoker and cook for 1 more hour. Meanwhile, prepare barbecue sauce and set aside.

When the foil wrapped ribs have finished cooking, unwrap and remove the foil; return to the smoker and cook for an additional 15 to 20 minutes. Remove the ribs from the grill and let rest 5 minutes before slicing and serving.

Notes

To prep the ribs before marinating, place the ribs meat side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife and grab the skin with your fingers and peel off completely. This will ensure a tender cooked rib.

Keywords: Smoked Ribs, How to Make Smoked Pork Ribs in the Smoker, Smoker Ribs

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