Smoked Ribs Recipe

There’s nothing quite like the flavor of smoked ribs—tender, juicy meat infused with smoky goodness and a blend of savory spices. Smoked ribs are the star of any backyard barbecue or casual family dinner and the best part? You don’t need to be a pitmaster to make them at home.

In this article, we’ll walk you through everything you need to know to prepare irresistible smoked ribs, from selecting the right cut to smoking them to perfection. Whether you’re new to smoking or a seasoned grill enthusiast, this recipe is foolproof and guaranteed to impress.

A Brief History of Smoked Ribs Recipe:

Smoking meat is an age-old cooking method that dates back to prehistoric times when it was used to preserve food. However, smoked ribs as we know them today are deeply rooted in Southern barbecue traditions in the United States. Known for their slow-cooking methods, pitmasters perfected the art of smoking ribs, using wood chips to infuse the meat with rich, smoky flavors. This cooking style became a staple of regional cuisines, particularly in states like Texas, Kansas, and Tennessee.

Smoked Ribs Recipe

Pinklady

Smoking meat is an age-old cooking method that dates back to prehistoric times when it was used to preserve food. However, smoked ribs as we know them today are deeply rooted in Southern barbecue traditions in the United States. Known for their slow-cooking methods, pitmasters perfected the art of smoking ribs, using wood chips to infuse the meat with rich, smoky flavors. This cooking style became a staple of regional cuisines, particularly in states like Texas, Kansas, and Tennessee.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Smoker (or a grill with a smoking setup)
• Meat thermometer
• Aluminum foil
• Basting brush
• Wood chips (hickory, apple, or cherry wood work well)

Ingredients

  

• 2 racks of pork ribs (baby back or spare ribs)
• 3 tbsp olive oil
• 3 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp cayenne pepper (optional for heat)
• 1 tsp ground black pepper
• 1 tsp kosher salt
• ½ cup barbecue sauce (optional, for basting)

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Instructions

 

• Rinse the ribs under cold water and pat them dry with paper towels.
• Remove the membrane from the back of the ribs by sliding a knife underneath and pulling it off with your fingers (use a paper towel for a better grip).
• In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, and salt.
• Rub the mixture generously over both sides of the ribs, ensuring an even coat.
• Set your smoker to 225°F (107°C) and add your chosen wood chips. If using a grill, set it up for indirect heat with a smoker box or foil packet filled with wood chips.
• Place the ribs directly on the smoker grates, bone-side down. Close the lid and let them smoke for 3 hours.
• After 3 hours, remove the ribs and wrap them tightly in aluminum foil.
• Return the wrapped ribs to the smoker for another 2 hours. This step ensures the meat stays moist and tender.
• Carefully unwrap the ribs and place them back on the smoker.
• Brush a generous layer of barbecue sauce on both sides (optional). Smoke for an additional 1 hour to caramelize the sauce.
• Use a meat thermometer to check the internal temperature. It should read 195–203°F (90–95°C) for perfectly tender ribs.
• Let the ribs rest for 10–15 minutes before slicing and serving.

Video

Keyword Smoked Ribs Recipe

Similar Recipes to Try:

Smoked Brisket: Another BBQ classic with tender, smoky slices of beef.
Pulled Pork Sandwiches: Perfect for sandwiches or as a standalone dish.
Grilled BBQ Chicken: Juicy chicken with a smoky twist.
Smoked Turkey Legs: A hearty and flavorful option for your next barbecue.
Smoked Sausage and Peppers: A quick and satisfying recipe with bold flavors.

Frequently Asked Questions (FAQs) About Smoked Ribs Recipe:

1. Can I use beef ribs instead of pork ribs?

Yes, beef ribs work well with this recipe, though they may require slightly longer cooking times.

2. Do I need a smoker to make this recipe?

Not necessarily. You can use a grill with indirect heat and a smoker box or foil packet with wood chips.

3. What is the best type of wood for smoking ribs?

Hickory, apple, and cherry wood are popular choices. They provide a balance of sweetness and smokiness.

4. How do I store leftover smoked ribs?

Wrap them tightly in foil or place them in an airtight container. Store in the refrigerator for up to 4 days.

5. Can I freeze smoked ribs?

Yes, wrap the ribs in foil and store them in a freezer-safe bag for up to 3 months.

6. What’s the difference between baby back and spare ribs?

Baby back ribs are smaller and more tender, while spare ribs are larger with more meat and fat.

7. Can I skip the barbecue sauce?

Absolutely! The dry rub alone provides plenty of flavor, but sauce adds a caramelized layer.

8. Why do I need to remove the membrane?

Removing the membrane ensures the ribs are tender and allows the rub to penetrate the meat.

9. What side dishes go well with smoked ribs?

Coleslaw, cornbread, baked beans, potato salad, and mac and cheese are excellent choices.

10. Can I make this recipe spicy?

Yes, increase the cayenne pepper in the rub or add hot sauce to the barbecue sauce for extra heat.

Conclusion:

Smoked ribs are a labor of love, but the results are worth every minute. With this recipe, you can create a show-stopping dish that brings family and friends together. Whether served with classic sides like coleslaw and baked beans or enjoyed solo, these smoked ribs are bound to be a hit.

YouTube Video Credits:
Camp Chef