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Tender Smoked Pork Ribs Recipe

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This recipe delivers tender, fall-off-the-bone smoked pork ribs with a perfect balance of smoky, sweet, and tangy flavors using a simple dry rub and slow smoking technique.

Ingredients

Scale
  • 3–4 pounds pork spare ribs or baby back ribs, membrane removed
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup apple cider vinegar (for spritzing)
  • 2 tablespoons honey or maple syrup (for glaze and foil wrap)
  • 1 tablespoon mustard (for rub adhesion and tang)
  • About 2 cups soaked wood chips (hickory, apple, or cherry)

Instructions

  1. Prepare the ribs by removing the silver skin membrane from the bone side using a knife and paper towel for grip (about 10 minutes).
  2. Mix the dry rub by combining brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper in a bowl (5 minutes).
  3. Lightly coat both sides of the ribs with mustard, then generously apply the dry rub, patting it in with your fingers (5 minutes).
  4. Preheat the smoker to a steady 225°F (107°C) and add soaked wood chips to the coals or pellet hopper (15 minutes).
  5. Place ribs bone side down on the smoker grates away from direct heat and smoke for about 2.5 hours, spritzing with apple cider vinegar every 30 minutes to keep moist.
  6. Remove ribs and wrap tightly in aluminum foil, adding 1 tablespoon of honey or maple syrup inside before sealing. Return wrapped ribs to the smoker for 1.5 hours.
  7. Carefully unwrap ribs and brush with a glaze made from honey and a little apple cider vinegar. Place back on the smoker, unwrapped, for 30 minutes to firm up the bark while keeping the inside tender.
  8. Check for doneness; ribs should be tender enough that meat pulls away easily from the bone with an internal temperature around 195°F (90°C).
  9. Let ribs rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Keep smoker lid closed as much as possible to maintain temperature and smoke levels. Use fresh wood chips and avoid over-smoking to prevent bitterness. Trimming the membrane is essential for tenderness. Spritz ribs periodically with apple cider vinegar to keep moist. Use a meat thermometer to ensure perfect doneness. Variations include adding cayenne or chipotle powder for heat, swapping honey for maple syrup or bourbon BBQ sauce in glaze, or using sugar substitutes for keto-friendly options.

Nutrition

Keywords: smoked pork ribs, fall off the bone ribs, barbecue ribs, smoked ribs recipe, dry rub ribs, slow cooked ribs

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