There’s barbecue—and then there’s smoked ribs that fall off the bone with the kind of flavor you only get from slow, steady heat and a bold spice rub. These ribs are a masterclass in Southern backyard cooking, with smoky depth and tender texture that’ll make your usual grill-out feel like the warm-up act.
Made with a chef-tested dry rub and a touch of apple juice steam, the ribs soak up layers of sweet, spicy, and savory goodness. It tastes as good as our other crowd-pleasers—Greek Pasta Salad and Mint Julep —just in a smoky, finger-licking way.
The technique’s rooted in pitmaster tradition, but simplified for the home cook who wants rich flavor without all the fuss. One bite, and you’ll see why this is the kind of dish that turns an ordinary weekend into something worth slow-cooking for.
What’s So Great About This Dish?
- I made this recipe during a summer cookout when I was tired of the same old burgers—everyone stopped talking when the ribs hit the table.
- It’s become my signature dish for gatherings because I can prep it in advance, set it on the smoker, and still have time to enjoy the day.
- I’ve experimented with mesquite, applewood, even a dash of cinnamon in the rub—it’s a recipe that invites you to play without fear.
- I noticed it helped me cut back on heavier sauces since the meat’s flavor stands out on its own—less sugar, more satisfaction.
- The taste? Smoky, juicy, and deeply satisfying—like the Southern cousin of your favorite comfort food.
Smoked Ribs Recipe
Equipment
- Smoker
- Wire racks
- Aluminum foil
- Small mixing bowl
- Basting brush
- Measuring spoons
- Tongs
- Plastic wrap
Ingredients
Pork Ribs
- 2 tbsp ground black pepper
- ¼ cup salt
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tbsp onion powder
- ¼ cup white sugar
- 1 tbsp garlic powder
- 2 tbsp packed brown sugar
- 2 tbsp ground white pepper
- 1 tbsp ground paprika
- 10 pounds baby back pork ribs
Sauce
- ¼ cup barbeque sauce
- 1 cup apple juice
- ¼ cup packed brown sugar
Instructions
- Combine salt, white sugar, brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a bowl to make the rub.
- Generously coat the ribs with this spice blend, wrap them in plastic, and refrigerate for at least 30 minutes.
- Meanwhile, mix apple juice, brown sugar, and barbeque sauce to make your basting sauce.
- Remove the ribs from the fridge and place them in a single layer on the smoker’s wire racks.
- Load the smoker pan with apple, grape, pear, or cherry wood chips, then heat it to 270°F (130°C).
- Smoke the ribs for an hour, then begin basting them with the prepared sauce every 30 to 40 minutes.
- Continue cooking until the meat shrinks back from the bones and is no longer pink, about 3 to 4 hours in total.
- Brush on one final layer of sauce, remove the ribs, and wrap them tightly in foil.
- Let them rest for 10 to 15 minutes so the juices can reabsorb before serving.
Notes
- Use fruitwood chips for a milder, sweet smoke that complements pork.
- A digital meat thermometer helps ensure the ribs reach ideal tenderness (around 195–203°F internally).
- To boost flavor, let the ribs marinate overnight in the rub before smoking.
| Calories | 827kcal |
| Carbohydrates | 23g |
| Fiber | 2g |
| Fat | 59g |
| Protein | 49g |
| Cholesterol | 234g |
