Go Back

Smoked Pork Ribs

These smoked pork ribs are prepared by applying a flavorful dry rub, then slow-cooked on a smoker or grill until tender and juicy. The process involves monitoring temperature and smoke flow to develop a crispy bark and smoky interior, resulting in visually appealing, pull-apart meat with a caramelized crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Barbecue
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rack pork ribs preferably with good marbling
  • 2 tablespoons salt kosher or sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika smoked or sweet
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper adjust for spice preference
  • 2 cups wood chips hickory or applewood, soaked for 30 minutes
  • 1/2 cup apple juice for spritzing
  • 1/2 cup vinegar can mix with apple juice
  • 1 cup barbecue sauce for glazing

Equipment

  • Grill or Smoker
  • Basting brush

Method
 

  1. Start by preparing the dry rub: mix salt, black pepper, paprika, garlic powder, and cayenne in a small bowl.
  2. Remove the silver skin from the back of the ribs for better smoke penetration and tenderness.
  3. Generously apply the dry rub all over the ribs, pressing it into the meat to ensure it sticks well. Let the ribs sit for at least 30 minutes to absorb the flavors.
  4. Preheat your grill or smoker to a steady 225°F, and add the soaked wood chips to create smoke.
  5. Place the ribs on the grill or smoker, bone side down, and close the lid. Maintain a consistent temperature and smoke flow, and let the ribs cook slowly for about 3 to 4 hours.
  6. Every hour, spritz the ribs with a mixture of apple juice and vinegar to keep the meat moist and enhance flavor.
  7. Once the ribs develop a deep, caramelized bark and are tender enough to pull apart, remove them from the smoker.
  8. Brush the ribs with barbecue sauce and place them back on the grill for 10–15 minutes to set the glaze and develop a sticky, flavorful crust.
  9. Let the ribs rest for a few minutes, then carve between the bones to reveal juicy, smoky interior with a crispy bark.
  10. Serve hot, enjoying the crackle of the bark and the tender, flavorful meat inside.

Notes

For best results, plan to start the smoking process early in the day. Keep a close eye on temperature and smoke flow to avoid drying out the meat or burning the bark. Experiment with different wood chips and spice blends to customize your flavor.