Smoked Pork Ribs Recipe

Servings
4
Prep
25m
Cook
6h
Difficulty
Easy

Cook these Smoked Pork Ribs low and slow for some of the juiciest, tastiest baby back ribs you’ve ever eaten. Rubbed, sauced and smoked, this recipe for smoking ribs delivers tender and delicious smoked ribs straight to your smoker.

When buying ribs, look for a full rack with even thickness throughout. It won’t cook evenly if the rack is thin on one side and thick on the other.

Ingredients

Ribs

4 slabs pork baby back ribs
½ cup yellow mustard
½ cup dark brown sugar
½ cup paprika
3 tablespoons kosher salt
2 tablespoons ground black pepper
handful oak, hickory or pecan wood chunks

Memphis-Style Barbecue Sauce

¼ cup finely chopped onions
1 finely chopped garlic clove
2 tablespoons butter
1 cup tomato sauce
1 cup dark brown sugar
½ cup apple cider vinegar
2½ tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon yellow mustard
1½ teaspoons salt
½ teaspoon hot pepper flakes
½ teaspoon ground black pepper

Preparation

  1. Preheat your smoker to 275°F.
  2. Insert a butter knife between the membrane and one of the rib bones. Grab and pull the membrane with paper towels to remove it completely.
  3. In a bowl, combine brown sugar, paprika, salt, pepper and garlic powder. Brush the ribs with yellow mustard and season on both sides with the dry rub mixture.
  4. Place the ribs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook the ribs for 3 hours.
  5. Remove from smoker and wrap the ribs in aluminium foil or FDA approved butcher paper. Place them back into your smoker and cook for another 2 hours.
  6. In a saucepan, sauté the onions, garlic and butter until golden brown. Then whisk in tomato sauce, brown sugar, vinegar, Worcestershire sauce, tomato paste, mustard, salt, hot pepper flakes and black pepper. Simmer for 10 minutes.
  7. Remove ribs from smoker, unwrap and brush with barbecue sauce. Cook for another hour.
  8. Remove from smoker and let rest at room temperature for 20 minutes before serving.

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