Smoked BBQ Pork Ribs
Low and slow smoking turns pork ribs meltingly tender with a deep smoky flavour and sticky BBQ glaze. A good dry rub and patience are all you need. It takes time, but most of it is hands-off, and the result is the kind of ribs people talk about for weeks.
Why You Will Love These Smoked BBQ Pork Ribs
- Tender, juicy meat with a deep smoky flavour
- A simple dry rub and a sticky sweet-tangy glaze
- Perfect for gatherings, summer cookouts and weekends
Ingredient Notes
Pork ribs: Baby back or spare ribs both work, and spare ribs take a little longer. Dry rub: Brown sugar, paprika, garlic powder, onion powder, salt and pepper. Mustard: A thin coat helps the rub stick. BBQ sauce: Brushed on at the end for a sticky glaze.
Tips for Perfect Ribs
Remove the thin membrane on the back of the ribs so the rub can penetrate. Keep the smoker or oven at a steady low temperature. The ribs are ready when the meat pulls back from the bones and a toothpick slides in easily. Resting for 10 minutes keeps them juicy.
Serving and Storage
Serve with coleslaw, cornbread and extra sauce. Leftover ribs keep for three days in the refrigerator, wrapped tightly, and reheat gently in a low oven with a splash of apple juice.
Frequently Asked Questions
What temperature should I smoke pork ribs at?
Smoke at a steady low temperature of about 107 to 121 C (225 to 250 F). This low and slow approach breaks down the connective tissue and makes the meat tender.
How long do ribs take to smoke?
Baby back ribs typically take around four to five hours, and spare ribs five to six, depending on temperature and thickness. Check for tenderness rather than relying only on time.
How do I know when the ribs are done?
The meat pulls back from the ends of the bones, and the rack bends easily when lifted with tongs. A toothpick should slide in with little resistance.
Do I need to remove the membrane?
Yes, peeling off the thin membrane on the bone side allows the rub and smoke to penetrate and makes the ribs more tender to eat.
What is the "Texas crutch"?
It means wrapping the ribs in foil with a little liquid partway through cooking to speed up the process and keep the meat moist. It softens the bark slightly.
Can I cook these ribs in an oven?
Yes. Bake low and slow at 135 C (275 F), wrapped in foil, then finish with sauce under the grill. A touch of liquid smoke adds the smoky flavour.
More Recipes You Will Love
- Baked Mac and Cheese: creamy, golden baked pasta, the classic BBQ side
- Wiener Schnitzel: crisp, golden breaded cutlet
- Jamaican Jerk Chicken: fiery grilled chicken with smoky spice
- Caribbean Rice and Peas: creamy coconut rice and beans
- 2 racks pork baby back ribs
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1/2 cup BBQ sauce
- 1/2 cup apple juice (for spritzing)
- Wood chips (hickory or applewood)
- 1 Soak the Wood ChipsPut a couple of handfuls of hickory or applewood chips in a bowl, cover with water and soak for 30 minutes. Drain well before using. If you are using wood chunks in a smoker, you can skip the soaking.Tip: Soaking helps the chips smoulder and produce steady smoke rather than burning up fast. Hickory and applewood are the classic choices for pork.
- 2 Set Up the Smoker at 110 CSet up your smoker or barbecue for indirect cooking and bring it to a steady 110 C. Add the drained wood chips to the coals or smoker box, and put a small tray of water beneath the grate if you can.Tip: Steady low heat is the secret to tender ribs. Use a separate oven thermometer on the grate level, as the lid thermometer is often several degrees off.
- 3 Dry and Trim the RibsPat the 2 racks of baby back ribs dry with paper towels. Trim away any loose flaps of fat or meat hanging off the edges.Tip: Dry ribs take up the rub better and form a better crust, known as bark.
- 4 Remove the MembraneTurn each rack bone-side up. Slide the tip of a butter knife under the thin silvery membrane over the bones, lift it, grip it with a paper towel and pull it off in one piece.Tip: The membrane blocks the rub and turns leathery when cooked, so removing it makes the ribs much more tender. The paper towel stops it slipping.
- 5 Mix the Dry RubIn a small bowl, mix 3 tablespoons of brown sugar, 2 tablespoons of smoked paprika, and 1 tablespoon each of garlic powder, onion powder, black pepper and salt. Break up any lumps of sugar with your fingers.Tip: The sugar caramelises into the bark, while the paprika gives colour and a hint of smoke. Make extra and store it in a jar for next time.
- 6 Apply the RubSprinkle the rub generously over both sides of each rack and pat it in with your hands so that it sticks. Leave the ribs at room temperature for 20 to 30 minutes, or wrap and refrigerate overnight for deeper flavour.Tip: Resting lets the salt start to season the meat. Do not rub too aggressively, as it can make the coating patchy.
- 7 Fill the Spritz BottlePour the 1/2 cup of apple juice into a clean spray bottle, keeping about 2 tablespoons back for wrapping later.Tip: A fine mist keeps the surface moist so the smoke sticks well. A spray bottle is better than a brush, which can rub off the rub.
- 8 Smoke for 3 HoursPlace the ribs on the grate, bone-side down, and close the lid. Smoke at 110 C for 3 hours. At the 1-hour and 2-hour marks, open the lid quickly, spritz the ribs with apple juice and close it again. Top up the wood chips if the smoke thins.Tip: If you are looking, you are not cooking. Keep the lid closed as much as possible, as each opening drops the temperature.
- 9 Check the BarkAfter 3 hours, check the surface. The rub should have set into a deep mahogany crust that does not smear when you touch it lightly.Tip: If the bark is still wet or pale, give it another 20 to 30 minutes before wrapping.
- 10 Wrap in Foil with Apple JuiceLay each rack on a double layer of heavy-duty foil, meat-side down, and drizzle about 1 tablespoon of the reserved apple juice over each. Fold the foil up and seal the edges tightly.Tip: The sealed foil traps the steam to soften the connective tissue. Double the foil, as bones can pierce a single layer.
- 11 Cook Wrapped for 1.5 HoursReturn the foil packets to the smoker and cook at 110 C for another 1 1/2 hours. The ribs are ready when a toothpick slides between the bones with almost no resistance and the meat has pulled back from the ends of the bones.Tip: Check at 1 hour 15 minutes. Properly cooked ribs bend easily when you lift the rack, but should not fall apart completely.
- 12 Unwrap and Brush with SauceCarefully unwrap the ribs, taking care of the hot steam that escapes. Brush a thin, even layer of the 1/2 cup BBQ sauce over the top of each rack.Tip: Brush a thin layer rather than a thick one. Too much sauce can burn and hide the smoky flavour of the meat.
- 13 Set the Glaze for 20 MinutesPut the unwrapped ribs back on the grate and smoke for 20 minutes, until the sauce is tacky and set into a sticky glaze but not burnt.Tip: Watch them closely, as sugars in the sauce can burn quickly. If the glaze is not sticky, give it 5 more minutes.
- 14 Rest, Slice and ServeMove the ribs to a board and rest them, loosely tented with foil, for 10 minutes. Cut between the bones with a sharp knife and serve with extra sauce, coleslaw and cornbread.Tip: Resting keeps the ribs juicy. Slice with the bone side up so that you can see where to cut between the ribs.