Smoked Bbq Ribs
Ingredients
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- 2 racks St. Louis–cut pork spare ribs – membrane removed, excess surface fat trimmed, patted dry
- 2 tbsp yellow mustard
- 1/4 cup light brown sugar
- 1 1/2 tbsp kosher salt
- 2 tbsp paprika
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 4 pieces hardwood chunks (hickory or apple)
- 1 cup ketchup
- 1 tbsp molasses
- 2 tbsp granulated sugar
- 1 tbsp Worcestershire sauce
- 2 tbsp distilled white vinegar
- 1/4 cup yellow onion – finely grated
- 2 cloves garlic – minced
Instructions
1. Trim the ribs: remove the papery membrane from the bone side, tidy any ragged edges, and pat dry.
2. Make the rub: in a bowl combine light brown sugar, kosher salt, paprika, black pepper, garlic powder, onion powder, chili powder, mustard powder, and cayenne pepper.
3. Lightly coat both sides of each rack with yellow mustard, then sprinkle the rub evenly over all surfaces; let sit at room temperature 30–60 minutes while you preheat the smoker.
4. Prepare the smoker to 225°F with clean-burning smoke; add 4 hardwood chunks (hickory or apple) to your heat source per manufacturer’s guidance.
5. Mix the spritz: combine apple juice, apple cider vinegar, and water in a spray bottle; reserve about 0.5 cup of this mixture in a cup for wrapping later.
6. Place ribs in the smoker bone side down, leaving space between racks; close the lid and maintain 225–250°F.
7. Smoke for 3 hours, spritzing lightly after the first 90 minutes and every 45 minutes thereafter; look for a deep mahogany color and set bark that doesn’t wipe off when touched.
8. Wrap: place each rack on a sheet of heavy-duty foil or unlined butcher paper; pour about 0.25 cup of the reserved spritz mixture under each rack, seal tightly, and return to the smoker meat side up.
9. Continue cooking wrapped for 1.5–2 hours, until the ribs are very tender: a probe slides in with little resistance (around 195–203°F), the rack bends easily, and 0.25–0.5 inch of bone is exposed.
10. Make the sauce while ribs are wrapped: in a saucepan combine ketchup, molasses, granulated sugar, Worcestershire sauce, distilled white vinegar, finely grated yellow onion, and minced garlic; simmer over low heat, stirring, until glossy and slightly thickened, 10–15 minutes. Remove from heat and keep warm.
11. Unwrap the ribs and return them to the smoker unwrapped, meat side up. Brush a thin layer of sauce over the tops and cook 20–30 minutes to set the glaze until tacky, brushing once more if desired in the last 10 minutes.
12. Rest the ribs on a board 10 minutes, then slice between the bones. Serve with additional warm sauce on the side.
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Smoked BBQ ribs are a celebration of low-and-slow cooking, where pork transforms into juicy, tender slabs with a rosy smoke ring and a lacquered glaze. The bark carries a balanced blend of savory spice and gentle heat, while the meat stays succulent and pulls cleanly from the bone without falling apart. A light spritz and a final sauce set add shine and tang, delivering ribs that are crowd-pleasing and deeply aromatic.
Rooted in American barbecue traditions, smoked ribs grew alongside regional styles that prize patience and wood smoke. St. Louis–cut spare ribs and baby backs both feature prominently across the country, with fruitwoods and hickory commonly fueling pits. Over decades of backyard practice and competition influence, techniques like membrane removal, wrapping to push tenderness, and glazing near the end have become hallmarks of classic rib cookery.