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Close up over head picture of smoked pork ribs on a blue plate.
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Smoked Ribs Recipe

This juicy smoked ribs recipe features a sweet and smoky dry rub and slow-cooks to tender, flavorful perfection. Perfect for backyard BBQs or any time of year.
Course Main Dish
Cuisine America
Keyword ribs, smoked recipe
Prep Time 20 minutes
Cook Time 5 hours 10 minutes
MARINATING AND RESTING TIME 1 hour 30 minutes
Total Time 7 hours
Servings 10 servings
Calories 647kcal
Author Jillian Wade
Cost $29.76

Equipment

  • smoker
  • wood pellets
  • grilling tools
  • mixing bowl
  • baking sheets
  • rib rack - this is a great time saver for this recipe!
  • pastry brush

Ingredients

  • 10 pounds pork spare ribs from 2 racks

RUB:

  • ½ cup light brown sugar
  • 2 Tablespoons chili powder
  • 2 Tablespoons paprika
  • 2 Tablespoons salt
  • 1 Tablespoon ground cumin

SAUCE:

  • 1 cup barbecue sauce plus more for serving
US Customary - Metric

Instructions

MAKE RUB:

  • In a medium bowl, combine sugar chili powder, paprika, salt, and cumin.

PREP AND RUB RIBS:

  • Pull the silver membrane from the back of the ribs.
  • Transfer ribs to 2 large rimmed baking sheets.
  • Use your hands to distribute the rub over both sides of the ribs and rub it into the ribs.
  • Cover the baking sheets with foil and refrigerate at least 1 hour or overnight.

PREPARE FOR SMOKING:

  • If you’re using wood chips, soak wood chips in water 1 hour before smoking. If using wood pellets, skip this step. When ready, fill the smoker box with wood chips or pellets.
  • 15 minutes before smoking, remove ribs from refrigerator and preheat smoker to 180° F with the lid closed.

SMOKE RIBS (RIB RACK INSTRUCTIONS):

  • Place rib rack on the grill. Place ribs in the rack.
  • Smoke for 4 ½ hours. At the end of the 4 ½ hours, move to the "COOK RIBS IN FOIL" instructions.

SMOKE RIBS (NON-RIB RACK INSTRUCTIONS):

  • Lightly oil grates, and place the ribs (meat-side up) on the grill. Smoke for 1 hour.
  • Flip ribs so they’re meat-side down. Close grill and smoke 30 minutes. Repeat this process every 30 minutes for a total of 2 ½ more hours.

COOK RIBS IN FOIL:

  • Remove the ribs from the grills. Increase the grill temperature of 350°F and close the lid.
  • Place each rack on a piece of heavy-duty foil. Brush both sides of the ribs with barbecue sauce.
  • Seal the ribs in the foil.
  • When the grill reaches 350°F, place the foil packets of ribs on the grill and cover. Cook for 40 minutes longer.

REST RIBS:

  • Take the ribs off the grill and let them rest for 15 minutes before removing the foil, slicing, and serving.

Video

Notes

  • To achieve moist, tender, fall-off-the-bone ribs, it’s crucial to plan ahead and allow yourself time to cook these smoked ribs “low and slow”.
  • For this Smoked Sweet Ribs recipe, I like using either hickory, mesquite, apple, or cherry wood pellets. I find they complement the ribs nicely.
  •  

Storage, Freezing, and Make-Ahead Tips

  • Refrigerator: Store leftover ribs in an airtight container for up to 4 days.
  • Freezer: Wrap well and freeze for up to 3 months. Thaw in the fridge overnight.
  • Reheat: Warm ribs wrapped in foil in a 250°F oven or smoker until heated through.
  • Make-ahead: Rub the ribs up to 24 hours in advance and refrigerate until ready to smoke.

Nutrition

Serving: 3ribs | Calories: 647kcal | Carbohydrates: 37g | Protein: 26g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 332mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Calcium: 70mg | Iron: 2.9mg