Smoked BBQ Pork Ribs

How to smoke BBQ Pork Ribs!

Smoking Ribs is not science! It's more about learning what kind of smoker you have and understanding a few basic things about Baby Back Pork Ribs.

You don't need a lot of products to smoke tasty ribs. In fact for this recipe, we only used five ingredients.

Ingredients you'll need:

1. Mustard 1 ½ tablespoon per ribs
2. Pig Rub (BBQ Rub) - I don't measure this I just season very generously
3. Baby Ribs
4. Apple Juice (½ cup water & ½ cup apple juice)
5. Chef Tim's BBQ Sauce

---

I know what you're thinking, "What kind of ribs should I choose?" Well, that's up to you. Let's cover the three most popular kinds of ribs people buy. 

Spareribs:

Spareribs are flat and wide, loaded with intramuscular fat because of their proximity to the belly. They have lots of connective tissue that holds the ribs together and supports the internal organ systems of the pig. This makes for a great combination of fat and tissue making spareribs a great option for low and slow cooking to add tenderness and flavor.

St. Louis Spareribs:

St. Louis spareribs are cut down from a rack of full spareribs. The end 2-3 bones are trimmed off and the top 2-3-inch section of thin bones and cartilage are also removed. This trimming leaves St. Louis spareribs with a more uniform appearance than spares with all the great fatty flavors you'd expect from the full rack. I mention this in my video of how to get an even cook with using baby backs or St. Louis style ribs.

Baby Back Ribs:

Baby back ribs are possibly the most popular rib type for grilling. With slightly less fat than spareribs and usually a bit more meat above the bone, these ribs make for great eating and work well in both low and slow smoking or hot and fast grilling applications.

---

How do I prefer my ribs?

One of the things I have learned over the years in smoking hundreds of racks of ribs is I really don't enjoy them falling off the bone. 

To me you lose a little bit of the flavor of the ribs because you have cooked out a lot of the fat. I like them with a little bit of toughness. Not tough to where it's hard to eat, but when you bite into that rib there is just a little bit of a pull on it creating some texture as you eat it. 

In the video below, you'll see it's family approved! My wife and middle son told me it's the best ribs they have ever tasted and being in the South, we LOVE some smoked BBQ ribs! 

What's the secret?

Seasoning and Prepping Your Ribs

It's all about how you treat the ribs before you place them on the smoker!

1. First thing is to trim away any uneven parts or meaty or to fatty parts of the meat simply because it will create an uneven cook. Which means you could end of with some parts too tender and some parts too tough. 
2. Second, is to remove that membrane or simply score it with a knife so that smoke can easily penetrate the rib. 
3. Using a paper towel, dry of the unnecessary moisture on the meat and then apply mustard as a binder. Be sure to coat every side of the rib. 
4. Coat the ribs very well with the seasoning. Sorry but I just don't feel the need to measure this, or you can say as my mom has always said, "Measure with your heart"!
5. Lastly, cover them for at least 24 hours so that the flavors have time to absorb into the meat. Cover them and place them in the refrigerator for 24 to 48 hours. My sweet spot I have found is 36 hours and the flavors of the seasonings get into the meat perfectly. 

Where People Go Wrong:

I see a lot of people season ribs and then go straight to the smoker or oven. 

Being patient and planning ahead with your seasoning of the meat is life changing! Within the next 48 hours after seasoning, prep your smoker and get to work. I've found that a steady temperature of 250°F works best. 

---

You may have some questions about how to know when ribs will be ready?

The Bend Test - you hold the ribs with a pair of tongs in the middle and they bend but don't break or fall apart.

The Temperature Test - The test I prefer...I pull my ribs off the smoker at 193-195°F and then let them rest in a hot box for 30 minutes. 

---

Helpful Supplies and Equipment

• Pellet Grills I use
• Large Offset Smoker - Tell Lonnie I sent you!
• BBQ Sauce
• Seasoning
• Meat Thermometer
• Catering Boxes - 4 Pan Holder, 6 Pan Holder, Wheels Casters
• Knives - https://flintandflameusa.com/  - Use code CHEFTIM40 get 40% of their entire website
• Gloves - Great quality and price!
• Signature Blend Pellets
• Knottywood Pellets

I would love to have your honest feedback or review of this dish if you made it and or tell me what additions or changes you made to it to adjust to your palate.

Detailed Instructions for Smoked BBQ Pork Ribs:

Step 1 :  *See Seasoning and Prepping Ribs above*. After 36 hours of resting time, place ribs on the smoker for 1 hour at 250°F uncovered meat side up.

Step 2 : After one-hour spritz the ribs on all sides.  Smoke for another 90 minutes at 250°F uncovered and meat side up.

Step 3 : Next step is to wrap the ribs - Spritz ribs one more time and wrap ribs in aluminum foil or butcher paper. Place back on the smoker meat side down for another 30 minutes.

Step 4: Remove ribs from the foil or butcher paper and coat with 1 ½ to 2 tablespoon of your favorite bbq sauce. I used my BBQ Sauce on this recipe. Place ribs meat side down once again and smoke for 20 minutes..

Step 5: Lastly, remove ribs from smoker and place them in a catering box or in a cooler or oven for 30 minutes.

Last and final step is to cut in and enjoy some of the best ribs you will ever taste!

Thanks for visiting my website and be sure to leave a review and subscribe to get notified when new recipes come out. 

Recipe

---

Related recipes:

• Mexica Pizza
• Taco Seasoning
• White Chicken Chili

browse more recipes

JOIN CHEF TIM ON YOUTUBE

---