Description
A beginner-friendly smoked ribs recipe featuring a flavorful dry rub that yields tender, smoky ribs with minimal fuss and simple ingredients.
Ingredients
Scale
- 2 racks pork baby back ribs (about 4.5 to 6 pounds total)
- 1/4 cup brown sugar (50 grams)
- 2 tablespoons paprika (smoked paprika preferred)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, adjust to heat preference)
- 1/2 teaspoon mustard powder
- Olive oil or yellow mustard (optional, for coating ribs)
- 2 cups hickory or apple wood chips, soaked in water for 30 minutes
Instructions
- Prepare the ribs by removing the silver skin membrane from the back using a butter knife and paper towel (15 minutes).
- Mix the dry rub ingredients: brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder in a bowl (5 minutes).
- Lightly coat ribs with olive oil or yellow mustard to help the rub adhere, then generously apply the dry rub on both sides, pressing it into the meat (10 minutes).
- Preheat the smoker or grill to a steady 225°F (107°C) and add soaked wood chips to the coals or smoker box (20-30 minutes).
- Place ribs bone-side down on the smoker grate away from direct heat. Smoke for 2.5 to 3 hours, maintaining temperature and avoiding frequent opening of the lid.
- Wrap the ribs tightly in aluminum foil with a splash of apple juice or water inside and return to the smoker for 1 to 1.5 hours to tenderize the meat.
- Remove ribs from foil and place back on the smoker for 30 to 45 minutes to firm up the bark and deepen smoke flavor.
- Check for doneness: meat should pull back about 1/4 inch from bones and internal temperature should be around 195°F (90°C).
- Let ribs rest for 10 minutes before slicing between the bones and serving.
Notes
Remove the silver skin membrane for better rub penetration and tenderness. Soak wood chips for 30 minutes before use. Use a meat thermometer to ensure proper doneness. Mist ribs with apple juice every hour during the first smoke phase to keep moist. Avoid opening the smoker frequently to maintain temperature and smoke. Wrap ribs in foil for tenderness but finish uncovered to crisp the bark. For no smoker, use an oven at 275°F with wood chips nearby to mimic smoke flavor.
- Prep Time: 30 minutes
- Cook Time: 5 to 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 ounc
- Calories: 350
- Fat: 25
- Protein: 25
Keywords: smoked ribs, dry rub, beginner barbecue, easy ribs recipe, smoked pork ribs, barbecue ribs, low and slow cooking