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.
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)
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.